ROASTED POBLANO PEPPERS STUFFED WITH SPICY MASHED POTATOES
A lively potato dish that's easy to prepare with a high return on flavor. Poblano peppers are roasted then stuffed with mashed potatoes that have been flavored with pure excitement.
Provided by Lea Ann Brown
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- 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.
- When the potatoes are at room temperature. Mix in the goat cheese. With clean hands, mix well.
- Add the salsa and the Sambal Oelek. Mix well. Taste and adjust for flavor. Add Salt and Pepper to taste.
- With a spoon, stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan. Place a pat of butter on top of the mashed potatoes.
- Bake 350 degrees for 30 minutes. If you'd like them browned, finish them under the broiler for just a minute.
Nutrition Facts : Calories 275 kcal, Carbohydrate 40 g, Protein 8 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 283 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
POTATO-STUFFED POBLANOS REVERSE POTATO SKINS
These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.
Provided by Potato Goodness
Categories Appetizers and Snacks Cheese
Time 1h12m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
- Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
- Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
- Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g
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 PEPPERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner
Provided by Rita Potter
Categories Potato
Time 40m
Yield 4 peices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Farnhieght.
- Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
- Cut the peppers in half lengthwise and clean out the seeds.
- in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
- Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
- Fill the peppers with 1/2 cup of the potato mixture in each one.
- sprinkle the remaining cheese equally over the top of the peppers.
- After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!
POBLANO MASHED POTATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
- In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.
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
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