Savory Stuffed Poblano Peppers

Prepare your taste buds for a delightful culinary adventure with our unique take on Stuffed Poblano Peppers. These peppers, filled with a harmonious blend of ingredients, are sure to tantalize your senses and become a family favorite.

The slight smokiness of poblano peppers perfectly complements the rich and savory stuffing, creating a symphony of flavors that’s bound to impress your dinner guests. Get ready to embark on a flavorful journey!

WHAT IS A POBLANO PEPPER?

The poblano pepper, known for its mild yet distinctive heat, falls between the gentle green pepper and the fiery jalapeno on the spiciness scale. It boasts a vibrant deep green hue reminiscent of the green bell pepper. These peppers are typically harvested when they reach a size of around 4 inches in length and 2 inches in width.

For maximum flavor, it’s advisable to roast poblano peppers before stuffing them. There are different approaches to roasting them. Some prefer a light roasting while retaining the skins, while others take the blackened and blistered route, placing the peppers in a bag until they cool, then peeling off the skins and removing the seeds.

I personally reserve the latter method for my poblano soup and chiles rellenos, enhancing their rich, smoky flavor.

HOW DO YOU MAKE STUFFED POBLANO PEPPERS?

To begin, start by slicing the poblano peppers lengthwise, and meticulously remove their veins and seeds. Arrange these pepper halves on a baking sheet, cut side facing upwards, lined with parchment paper, then bake for approximately 15 minutes or until they attain a pleasing tenderness. Gently flip them over to let any surplus moisture escape.

Meanwhile, in a spacious skillet over medium-high heat, embark on the browning process of your choice—be it ground beef or chorizo. About halfway through this browning endeavor, introduce the finely chopped onion into the mix, and continue cooking until the meat reaches a delectable brown hue, and the onion acquires a softened texture. Remember to eliminate any surplus grease from the pan. Now, reduce the heat to a gentle simmer, and add the minced garlic, chili powder, and cumin. Stir this fragrant concoction constantly for a minute, allowing the flavors to meld harmoniously.

Combine the cooked rice with a medley of sweet corn, black beans, and the smoky embrace of fire-roasted tomatoes. Allow this fusion to gently simmer over a low flame for a brief interlude. If this harmonious mixture dares to thicken its consistency, don’t hesitate to invite a couple of tablespoons of either beef broth, chicken broth, or the ever-accessible water to the party. Give it a moment to cool its heels as you assert your own culinary prowess.

Now, wield your discerning hand and season this creation with a pinch of salt and a dusting of freshly ground black pepper, the flavors coming alive at your command. Take a moment to introduce the crowd-pleasing cheese, a generous cup of it, along with 2-3 tablespoons of vibrant, finely chopped cilantro. It’s the final touch, the crescendo in this symphony of tastes.

With your seasoned masterpiece in hand, delicately spoon the harmonious medley into the waiting poblano peppers, creating an artful canvas. And here, for the grand finale, generously sprinkle the crowning glory of the remaining cheese atop your culinary creation. Return these stuffed peppers to their fiery sanctuary in the oven, and let them bake for 10-15 minutes, until the cheese gracefully surrenders to a molten embrace and the peppers warm to the core. As a final flourish, shower the ensemble with the last vestiges of freshly chopped cilantro, letting its green confetti fall like culinary stardust.

For optimal results, seek out the most generously sized poblano pepper available, ensuring it’s firm and free from any imperfections or signs of deterioration. To prepare it, slice approximately the top 1/4 to 1/3 of the pepper lengthwise, just above the stem, using a small paring knife if needed. This leaves you with a spacious pocket that’s perfect for stuffing.

Those leftover pepper pieces can be put to good use in omelets, where you can dice and cook them alongside other vegetables. Alternatively, chop them up and incorporate them with ground beef and onions, reintroducing them to the stuffed peppers for added flavor.

You have the flexibility to prepare the stuffing up to a day ahead of time. If you’d like to switch things up, you can substitute ground turkey, ground pork, or chorizo for the ground beef. Mexican chorizo, a highly seasoned uncooked ground pork sausage, typically boasts flavors of ground chilies, cumin, pepper, and vinegar. If you opt for chorizo, there’s no need for additional chili powder and cumin.

For the cheese, a Mexican blend, cheddar, Monterey Jack, or queso quesadilla variety all work wonderfully. When it comes to garnishing, consider enhancing your dish with enchilada sauce, sour cream, or a sprinkling of freshly chopped cilantro.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave using reduced power. To freeze your stuffed peppers, allow them to cool completely, then place them in a durable freezer container. They’ll keep well for up to 3 months. When you’re ready to enjoy them again, thaw them in the fridge overnight and reheat in the microwave using reduced power.

YIELDS: 6  serving(s)

PREP TIME: 15 mins

TOTAL TIME: 45 mins

Ingredients:

• 6 large poblano peppers
• 1 lb ground beef or chorizo (for a spicy twist)
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 2 teaspoons of chili powder
• 1 teaspoon of ground cumin
• 1 cup of cooked white rice
• 1 cup of corn kernels (frozen and thawed or canned and drained)
• 1 cup of black beans, rinsed and drained
• 1 can (14.5 ounces) of fire-roasted diced tomatoes
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups of shredded Mexican blend cheese or Monterey Jack Cheese
• ¼ cup of fresh cilantro, finely chopped

Instructions:

1. Preheat and Prepare: Begin by preheating your oven to 375 degrees. Carefully slice off the top 1/4 to 1/3 of each poblano pepper lengthwise, and remove the veins and seeds, ensuring they are ready to be stuffed.
2. Bake the Peppers: Place the prepared peppers on a baking sheet lined with parchment paper, cut side up. Bake them for 12-15 minutes or until they become slightly softened. Once done, remove them from the oven and turn them over carefully to allow any excess moisture to drain. Remember, they’ll be quite hot!
3. Savory Filling: While the peppers are baking, in a large skillet over medium heat, brown the ground beef (or chorizo). About halfway through, add the diced onion and cook until the meat is browned, and the onion turns soft. Drain any excess grease. Reduce the heat to low and add the minced garlic, chili powder, and ground cumin. Stir constantly and cook for 1 minute.
4. Mix and Simmer: Add the cooked rice, corn, black beans, and fire-roasted tomatoes to the skillet. Simmer the mixture over low heat for a few minutes. If it becomes too thick, a couple of tablespoons of beef broth, chicken broth, or water can be added. Season with kosher salt and freshly ground black pepper to taste.
5. Combine and Cool: Remove the mixture from the heat and let it cool for a few minutes. Stir in 1 cup of cheese and 2-3 tablespoons of chopped cilantro, creating a delectable stuffing.
6. Stuff and Bake: Gently spoon the prepared mixture into the poblano peppers and generously top with the remaining cheese. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is perfectly melted, and the peppers are heated through.

Conclusion:

The culinary journey is complete, and your savory stuffed poblano peppers are ready to be enjoyed. With a delightful balance of flavors and textures, this unique twist on a classic recipe is sure to leave a lasting impression. Whether served as a hearty main dish or a show-stopping appetizer, these peppers are bound to become a cherished addition to your kitchen repertoire. Enjoy your meal!

NOTES :

For optimal outcomes, seek out the largest poblano pepper available. Opt for sizable, unblemished peppers free from any signs of spoilage. Cut off approximately a quarter to a third of the pepper’s top lengthwise, just above the stem, using a small paring knife if needed, to create a spacious pocket for stuffing.

The remaining pepper portions can be ingeniously repurposed in omelets by dicing them and incorporating them into the mix alongside other vegetables. Alternatively, dice and cook them with ground beef and onions, reintroducing them into the stuffed peppers for an extra burst of flavor.

Prepare the stuffing ahead of time, even up to a day in advance, for convenience.

If you’re feeling adventurous, consider substituting ground turkey, ground pork, or the boldly seasoned Mexican chorizo for the traditional ground beef. Mexican chorizo, a zesty uncooked ground pork sausage, is seasoned with ground chilies, cumin, pepper, and vinegar. In the case of chorizo, omit the chili powder and cumin from the recipe.

Select from an array of cheeses like Mexican blend cheese, cheddar cheese, Monterey Jack cheese, or queso quesadilla cheese to enhance the cheesy goodness within your stuffed peppers.

For a finishing touch, embellish your delectable dish with a drizzle of enchilada sauce, a dollop of sour cream, or a sprinkle of chopped cilantro.

Leftovers can be conveniently stored in an airtight container in the refrigerator, lasting up to three days. When reheating, opt for reduced power in the microwave for best results.

To extend the enjoyment, if you so desire, allow the dish to cool completely before transferring it to a sturdy freezer container. It can be safely frozen for up to three months. When ready to enjoy once more, thaw in the fridge overnight and reheat in the microwave at reduced power.

Author : Marie-claude