BREAKFAST STUFFED POBLANO PEPPERS
This is a healthy and tasty way to liven up your morning scrambled eggs. The measurements and ingredients can be altered to fit your own tastes. I always just use what I have on hand. Serve with your favorite salsa!
Provided by dooolay7
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
- Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
- Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
- Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
- Bake in the oven until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 9.5 g, Cholesterol 407.8 mg, Fat 27.2 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 12.4 g, Sodium 353.4 mg, Sugar 4.7 g
STUFFED POBLANO PEPPERS
I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.
Provided by Sharbysyd
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Carefully cut stems out of peppers and remove seeds.
- Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
- While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
- Sauté for a few minutes. Add garlic, oregano and cumin.
- Sauté for about 10 minutes more.
- Add crushed tomatoes and lime juice.
- Sauté for about 10 more minutes.
- When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
- Stuff with corn mixture.
- Top with cheese.
- Put under broiler until cheese is melted for about 2 minutes.
- Serve.
STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
- Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
- In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
- Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
- In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
- Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
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
STUFFED POBLANO PEPPERS WITH CREAM CHEESE
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Provided by Jeff B.
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, Fat 30.7, SaturatedFat 17.1, Cholesterol 92.3, Sodium 400.8, Carbohydrate 14.2, Fiber 4.6, Sugar 2.3, Protein 13
STUFFED POBLANO PEPPERS
I love spicy foods, and this is one of many variations of stuffed peppers that we eat around here. Perfect with steaks.
Provided by Kelly
Categories Vegetable
Time 40m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 4
Steps:
- To Prepare Peppers:.
- Preheat broiler. Fill large bowl or sink with ice cold water.
- On a foil covered rack in broiler, arrange peppers about a 1/2 inch from each other and broil about 2 inches from heat, turning peppers occasionally with tongs until skins are blistered and lightly charred, about 20 minutes. Place roasted peppers straight from the broiler into the ice cold bowl water. Turn your oven off of broil and your oven on at 400 degrees.
- While peppers are broiling, shred jack cheese and place in refrigerator until ready to stuff peppers.
- Remove peppers from water and peel the blistered skin. Once all skin is removed and discarded, cut the tops off peppers and remove the stems and seeds and slice down one side to create a opening for stuffing. Place peppers on cookie sheet and set aside while preparing your ground beef taco meat.
- To Prepare Filling:.
- Heat a heavy skillet over moderate heat unit hot, but not smoking and brown ground beef. Drain the browned ground beef, and place back into the heated skillet, add the burrito season (lawry's is preferred) and follow the instructions on the back of the package, will take about 15 minutes.
- To Stuff Peppers:.
- Keep peppers on cookie sheet while stuffing.
- Place about 3 tablespoons full of ground beef on bottom of peppers and a thin layer of shredded jack cheese on top of ground beef and repeat (you should have 1 layer meat 1 layer cheese 1 layer meat and 1 layer cheese) Pull sides of peppers together until they lap over each other (appearing closed). Now place peppers in the 400 degree oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 503.1, Fat 35.6, SaturatedFat 17.6, Cholesterol 127.6, Sodium 386.1, Carbohydrate 9.1, Fiber 3.7, Sugar 0.3, Protein 37
CHILI-STUFFED POBLANO PEPPERS
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
STUFFED POBLANO PEPPERS
These aren't the stuffed peppers you've always known, and yet, we're sure you'll love them. Poblano chiles are dark green, triangular in shape and sweeter in flavor than bell peppers. Stuffed full of the veggies, Cheddar cheese, chicken and beans that this recipe calls for, poblanos get even better! And better for you, thanks to smart swaps-beans in place of rice and chicken in place of ground beef-that cut calories. But don't worry, less fat doesn't mean less flavor in this case, as these get cooked in a sauce that's zesty and easy to make-simply blend together an onion, Old El Paso™ chicken taco seasoning mix and Old El Paso™ enchilada sauce. Combining pantry staples with simple vegetables means this recipe is easy enough for a weeknight. So even if your standby recipe is our classic Stuffed Peppers , give this version a try, and you'll see why we think there's room for another stuffed pepper recipe in your repertoire!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In blender, place enchilada sauce, onion and 1 tablespoon of the taco seasoning mix; cover and blend until smooth. Reserve 1/4 cup of sauce, and pour remaining sauce into baking dish.
- In medium bowl, stir chicken, beans, corn, 1/2 cup of the cheese, remaining 1/4 cup of blended sauce and remaining taco seasoning mix.
- Divide chicken mixture among chile halves, and arrange in baking dish. Cover with foil; bake 30 to 35 minutes or until chiles are tender and filling is heated through. Remove foil; top with remaining 1/2 cup cheese. Bake 4 to 5 minutes or until cheese is melted.
Nutrition Facts : Calories 270, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 5 g, TransFat 0 g
CHORIZO STUFFED POBLANO PEPPERS
Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Provided by jiver
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
- Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
- Bake in preheated oven until peppers are tender, about 1 hour.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g
More about "stuffed poblano peppers recipes"
STUFFED POBLANO PEPPERS | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (5)Total Time 37 minsCategory DinnerCalories 567 per serving
- Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
- While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
- Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
25 IDEAS FOR STUFFED POBLANO PEPPERS - KELLEY NAN
From kelleynan.com
10 BEST MEXICAN STUFFED POBLANO PEPPERS RECIPES | YUMMLY
From
STUFFED POBLANO PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
STUFFED POBLANO PEPPERS GROUND BEEF RECIPES - RECIPE-LIST.NET
From recipe-list.net
STUFFED POBLANO PEPPERS - COOKTHESTORY
From cookthestory.com
RECIPE: CHEESY ROMESCO STUFFED POBLANO PEPPERS WITH LENTILS
From
BOBBY FLAY STUFFED POBLANO PEPPERS - CHEFS & RECIPES
From chefsandrecipes.com
STUFFED POBLANO PEPPERS RECIPE (CHICKEN & CHEESE!) | WHOLESOME …
From wholesomeyum.com
STUFFED POBLANO PEPPERS WITH BLACK BEANS AND CREAMY AVOCADO …
From gratefulgrazer.com
STUFFED POBLANO PEPPERS WITH SKIRT STEAK - BBQ-HEROES
From bbq-heroes.com
8 STUFFED POBLANO PEPPER RECIPES TO TRY ASAP
From allrecipes.com
15 CARNITAS STUFFED POBLANO PEPPERS - SELECTED RECIPES
From selectedrecipe.com
STUFFED POBLANO PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
30 BEST POBLANO PEPPER RECIPES: SPICE UP YOUR MEALS!
From cookingchew.com
BOBBY FLAY STUFFED POBLANO PEPPERS - TABLE FOR SEVEN - CHEFS
From ourtableforseven.com
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #side-dishes #beans #vegetables #american #southwestern-united-states #tex-mex #oven #vegan #vegetarian #broil #stove-top #dietary #spicy #soy-tofu #egg-free #free-of-something #peppers #taste-mood #equipment #presentation #served-hot
You'll also love