Stuffed Poblano Peppers Recipe
Transform your dinner table with the vibrant flavors of Mexican cuisine by trying this delectable stuffed poblano peppers recipe. These peppers bring a delightful combination of smoky heat and a savory stuffing that will capture your taste buds. This dish uses fresh ingredients and simple techniques, ensuring a flavorful experience without overwhelming spice. Whether you’re a seasoned chef or a curious home cook, this stuffed poblano peppers recipe is a must-try for anyone looking to add some zest to their meal plan.
Growing up, my grandmother’s kitchen was always filled with the aroma of roasted peppers and savory fillings. I remember watching in awe as she expertly crafted each stuffed pepper, sharing stories of her childhood and the recipes passed down through generations. This dish became the centerpiece of our family gatherings, embodying warmth, laughter, and love. Now, I’ve adapted her traditional recipe to create a version that not only honors her legacy but also infuses a modern twist.
Why You’ll Love This Recipe
This stuffed poblano peppers recipe is a fantastic addition to any culinary repertoire. It’s versatile, allowing you to customize the filling based on your preferences. The peppers provide a gentle smokiness that complements the rich, savory stuffing perfectly. This dish is also a great way to incorporate more vegetables into your diet without compromising on flavor. Plus, it’s an excellent option for meal prepping or entertaining guests, given its impressive presentation and ease of preparation.
Ingredients Notes
To make this dish, you’ll need poblano peppers, which can typically be found in most grocery stores or local farmers’ markets. If they’re not available, Anaheim peppers are a great substitute. For the filling, consider mixing cooked rice or quinoa with black beans, corn, and your choice of protein. Feel free to add cheese for creaminess, or omit it for a dairy-free option. Use fresh herbs like cilantro to enhance the flavor even further.
Recipe Steps
Step 1
Begin by preheating your oven to 375°F (190°C). Roast the poblano peppers over an open flame or under a broiler until the skins are blistered and blackened. Transfer the peppers to a sealed plastic bag to steam, making them easier to peel.
Step 2
While the peppers steam, prepare your stuffing. Sauté onions and garlic in olive oil until translucent, then add cooked rice, black beans, corn, and your choice of protein. Season with cumin, salt, and pepper. Stir in chopped cilantro and any cheese, if using.
Step 3
Peel the skins off the peppers carefully, then make a vertical slit in each pepper to remove the seeds and membranes. Be gentle to avoid tearing the peppers completely.
Step 4
Stuff each pepper with the prepared filling, pressing down gently. Arrange the stuffed peppers in a baking dish, seam side up, and cover with foil.
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Step 5
Bake in the preheated oven for about 20 minutes, or until the peppers are tender and the cheese, if added, is melted. Remove from the oven and serve warm with a squeeze of lime juice and more fresh cilantro.
Storage Options
Store leftover stuffed poblano peppers in an airtight container in the refrigerator for up to 3 days. To freeze, place the stuffed peppers on a baking sheet until frozen solid, then transfer them to a labeled freezer bag. Reheat in the oven or microwave until warmed through. For best results, consume within 2 months when frozen.
Variations & Substitutions
If you want a spicier dish, use jalapeños or serrano peppers instead of poblanos. For a vegetarian version, omit the meat and add more beans and vegetables like zucchini or mushrooms. For a cheesy indulgence, mix different types of cheese like jack or mozzarella into the filling.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Simply omit any cheese in the filling or substitute it with a plant-based cheese. You can also add nutritional yeast for a cheesy flavor without using dairy.
What can I serve with stuffed poblano peppers?
These stuffed peppers pair well with a simple side salad, salsa, and guacamole. You can also serve them alongside a refreshing cucumber or carrot slaw to round out the meal.
How can I adjust the spice level?
To decrease the spice, remove all the seeds from the peppers and use mild cheese. Conversely, for more heat, add chopped jalapeños to the filling or use a spicy cheese blend. Adjust the seasoning to taste.
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Stuffed Poblano Peppers Recipe
Ingredients
Main Ingredients
- 4 poblano peppers medium-sized
- 1 cup cooked rice white or brown
- 1 cup shredded cheese cheddar or Monterey Jack
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Cut the poblano peppers in half lengthwise and remove the seeds.
- Mix the cooked rice and shredded cheese together in a bowl.
- Stuff each poblano pepper half with the rice and cheese mixture.
- Place the stuffed peppers in a baking dish and bake for 30 minutes.
Notes
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