POTATO-STUFFED PEPPERS
For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.
Nutrition Facts :
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
FIRE ROASTED STUFFED POBLANO PEPPERS #SP5
Make and share this Fire Roasted Stuffed Poblano Peppers #SP5 recipe from Food.com.
Provided by Karrod
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Roast poblanos over open flame. Put peppers in plastic bag and let peppers steam about 10 minutes.
- Remove charred skin, slit peppers and remove veins and seeds. Set aside.
- Grill Chorrizo in pan, breaking it up as it cooks. When almost ready, remove chorrizo and then add the potatoes to chorrizo lard. Coat potatoes and and cook until lightly brown, add chorrizo and mix together.Add a cup enchilada sauce, lower temperature, cover and cook about 10 minutes till potatoes are done.
- Fill poblanos with potato mixture and set in a baking dish. Pour rest of enchilada sauce at bottom of dish and top poblanos with the cheese.
- Bake in oven at 325 degrees for about 20 minutes until cheese melted.
Nutrition Facts : Calories 827.6, Fat 62.7, SaturatedFat 27.3, Cholesterol 150.2, Sodium 2331.2, Carbohydrate 21.5, Fiber 6.7, Sugar 5, Protein 45.4
POTATO STUFFED POBLANO CHILES
A satisfying Southwest-inspired side dish or vegetarian entrée, these broiled poblano chilies are stuffed with fluffy mashed potatoes, fresh corn and chopped green chilies.
Provided by Cheri Liefeld
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes. Peel off charred skin from chiles.
- Heat oven to 350°F. In large bowl, mix mashed potatoes, 1 cup of the corn, the cilantro, green chiles, cumin and 1/2 cup of the cheese. Cut slit down center of each poblano; stuff with potato mixture. Place in shallow baking dish. Sprinkle with remaining 1/4 cup corn and 1/4 cup cheese.
- Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.
Nutrition Facts : ServingSize 1 Serving
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POBLANO CHILES STUFFED WITH POTATOES AND CHEESE
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3.7/5 (20)Category Main CourseCuisine Mexican, VegetarianTotal Time 45 mins
- Roast the chiles over an open flame–on the grill or stovetop or under broiler–on high heat. Turn the peppers occasionally, until blistered and blackened on all surfaces, 3 to 5 minutes on each exposed side. Place in a covered dish or in a plastic bag and set aside to cool. After about 10 minutes, peel away the blackened skin and remove the seeds. Set aside.
- Heat the olive oil in a skillet and cook the onions until it is transparent. Add the diced squash and cook a few more minutes. Season to taste with salt.
- In a bowl, mash the potatoes, adding a bit of liquid if needed. Mix in the onion and zucchini along with the diced cheese. Season to taste with salt and freshly ground pepper.
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- Wrap the potatoes in foil and bake at 350 degrees until tender. While they're still hot, pass the potatoes through a potato ricer. Or mash with a potato masher until fine.
- In the meantime, roast poblanos over open flame on your gas stove top. One by one, simply place the poblanos directly on the grates turning them often to get the black and blistered.
- When the poblanos are cool enough to handle, make a slit down the center of each pepper. Remove some of the seeds and a little bit of the veins if you'd like. This will make the peppers less spicy with heat. I don't remove much of the blackened skin, because this is where the smoky flavor lies. If you must remove skin, do so with your hands. Don't rinse the peppers under water. You're rinsing away flavor.
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