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.
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.
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 PEPPERS RECIPE
Stuffed poblano peppers use simple ingredients and take just 25 minutes! This cheesy chicken stuffed poblano peppers recipe is full of Mexican flavors.
Provided by Maya Krampf
Categories dinner
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (177 degrees C).
Nutrition Facts : Calories 216 kcal, Carbohydrate 6 g, Protein 16 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 150 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STUFFED POBLANO PEPPERS
Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!
Provided by Amy Nash
Categories Dinner
Time 37m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- 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.
- Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
- Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.
Nutrition Facts : ServingSize 4 g, Calories 567 kcal, Carbohydrate 41 g, Protein 43 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 906 mg, Fiber 8 g, Sugar 4 g
SOUTHWEST STUFFED POBLANO PEPPERS
Easy, baked Southwest Stuffed Poblano Peppers with ground beef (or turkey!) and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers you'll ever taste!
Provided by Tiffany
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
- Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
- Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 16 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 143 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
STUFFED POBLANO CHILES
Stuffed poblano chiles are classic Tex-Mex fare. Save time by stuffing them fresh and steaming them instead of roasting, stuffing, and baking. To quickly thaw corn, place it in a fine-mesh sieve and rinse with hot water. Note that this recipe calls for cooked brown rice, so be sure to have that ready to go. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Categories Amazing Grains/">Amazing Grains
Time 30m
Number Of Ingredients 9
Steps:
- Split peppers down center, making a T. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. In a bowl stir together the next seven ingredients (through olives). Spoon rice mixture into peppers.
- Place peppers in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Sprinkle with pepitas.
OVEN-BAKED STUFFED POBLANO PEPPER RECIPE
Impress your guests with our Oven-Baked Stuffed Poblano Pepper Recipe! In less than an hour, this stuffed poblano pepper recipe can be enjoyed by all.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add tomatoes, corn, ham and bay leaf; stir. Cook 10 min., stirring occasionally. Remove and discard bay leaf.
- Fill peppers with tomato mixture; top with cheese. Place, filled sides up, in single layer in shallow baking dish sprayed with cooking spray.
- Bake 15 min. or until cheese is melted and peppers are heated through.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 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
STUFFED POBLANO PEPPERS
This recipe for stuffed poblano peppers is tender pasilla chiles filled with a mixture of ground beef, rice, black beans and vegetables, then topped with cheese and baked. A hearty Mexican style meal that's sure to get rave reviews!
Provided by Sara Welch
Categories Main
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
- Bake the peppers for 10-15 minutes or until softened.
- Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
- Add the garlic and cook for 30 seconds.
- Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
- Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
- Divide the meat mixture evenly between the peppers. Top with remaining cheese.
- Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.
Nutrition Facts : Calories 347 kcal, Carbohydrate 33 g, Protein 19 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 646 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
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 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.
BOBBY FLAY STUFFED POBLANO PEPPERS
Bobby Flay Stuffed Poblano Peppers. Very similar to stuffed jalapeno or stuffed bell pepper. These Stuffed Poblano Peppers are delicious and full of flavors. i
Provided by Imen Dridi
Categories Dinner
Time 1h20m
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F and line a baking pan with parchment paper.
- Place the tomato halves with flesh-side up in a single layer in the prepared baking sheet.
- In a medium-sized bowl, combine 4 tablespoons of extra virgin olive oil, 1 tablespoon confectioners' sugar, red pepper flakes, and 2 teaspoons of kosher salt.
- Pour the mixture evenly over the tomato halves, then transfer the baking pan to the oven.
- Roast the tomatoes for about 35 to 40 minutes or until tender.
- Heat a large frying pan and over high heat and add 1 tablespoon of canola oil.
- once the oil is heated and begins to smoke lightly, add half of the poblanos and cook and flip consistently until tenderize without making them mushy.
- Using a slotted spoon, transfer the peppers to a baking sheet with the cavity side up.
- Repeat this process until you finish with all of the canola oil and poblanos amount.
- Season with salt and set aside, you can sprinkle with ground black pepper.
- In a large skillet, heat the 3 tablespoons of olive oil with thyme (with stem).
- Keep cooking the thyme in the olive oil until becomes crispy.
- Use a slotted spoon to remove the thyme sprigs, then season with salt and set aside to cool.
- Add the bell peppers to the same frying pan and season with salt.
- Reduce the heat to high and cook the bell peppers, stirring with a wooden spoon until the peppers brown slightly but are still slightly firm, it will take between 3 to 5 minutes.
- Use a slotted spoon to remove all the bell peppers and transfer them to a medium bowl.
- Add one more tablespoon of olive oil to the frying pan and heat until it begins to smoke lightly.
- decrease the heat to medium-low then add the garlic and onions.
- Season with salt and pepper and cook until the onions are lightly brown and tender for about 8 to 10 minutes.
- Once the onions and garlic are cooked, remove them from heat and add them to the bell pepper's bowl.
- Add the roasted tomatoes halves to the pepper and onion mixture.
- Chop the basil leaves and stir into the mixture (onion/bell pepper mixture) with the vinegar(you can use red/white wine) 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 panko breadcrumbs, Parmesan, and about 4 tablespoons of melted butter.
- Stuff each pepper half with the mixture(onions/bell pepper mixture), and then top with the breadcrumb mixture.
- Transfer the peppers to the oven and bake for 10 to 12 minutes, until the breadcrumbs are golden brown.
- Arrange the baked Stuffed Poblano Peppers on a platter and drizzle with the balsamic vinegar to serve.
Nutrition Facts : Calories 314 cal
STUFFED AND BAKED POBLANO CHILES
These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.
Provided by Kevlarturtle
Categories Black Beans
Time 45m
Yield 4 as a main dish
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
- In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
- In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
- Bake for 20-25 minutes or until crumb topping is golden brown.
Nutrition Facts : Calories 318.4, Fat 20.3, SaturatedFat 12.4, Cholesterol 55.4, Sodium 497.5, Carbohydrate 21.7, Fiber 2.5, Sugar 6, Protein 14.7
STUFFED POBLANO PEPPERS
Dig into this classic Stuffed Poblano Peppers recipe! Stuffed Poblano Peppers feature chicken, cheese and chunky salsa and are hot, melty and delicious!
Provided by My Food and Family
Categories Grains
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
- Heat oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 830 mg, Carbohydrate 21 g, Fiber 5 g, Sugar 4 g, Protein 19 g
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- Preheat oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and brush it with a little olive oil.
- Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
- Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake until the poblanos are soft and charred in places, 20-30 minutes (the smell will be amazing!).
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- In a large saucepan, heat 2 tablespoons of olive oil until shimmering. Add half each of the onion and garlic and cook over moderate heat until they are softened, about 6 minutes. Add the tomatoes and their liquid and cook the sauce over moderate heat for 25 minutes.
- Light a grill or preheat the broiler. Rub the poblanos and habanero lightly with olive oil and grill or broil, turning frequently, until the skins are charred but the chiles are still firm, about 3 minutes. Transfer the charred habanero to a plate and set aside. Transfer the charred poblanos to a bowl, cover with plastic wrap and let stand for 15 minutes, or until cool.
- Peel the poblanos, being careful not to rip the flesh. Make a lengthwise slit down one side of each poblano and carefully remove the core and seeds.
- Working in batches, puree the tomato sauce until smooth. Return the puree to the saucepan and add the whole, unpeeled charred habanero. Simmer the sauce over moderate heat, stirring occasionally, until very thick, about 40 minutes; be careful not to break the habanero or the sauce will be extremely spicy. Remove the habanero and discard. Season the tomato sauce with salt and pepper.
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