Stuffed Poblano Peppers With Cream Cheese Food

STUFFED POBLANO PEPPERS

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 WITH CREAM CHEESE

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!

STUFFED POBLANO PEPPERS

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.

PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
• Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
• Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.

STUFFED POBLANO PEPPERS

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.

EASY STUFFED POBLANOS

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.

STUFFED CHEESE POBLANOS

Steps:

• Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
• Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
• Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
• Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
• To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

CHORIZO STUFFED POBLANO PEPPERS

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.

CRAB-STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.
• Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.
• Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.
• In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE

Steps:

• *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
• In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
• Meanwhile, start a large pot of salted water to boil.
• While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
• Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
• Start another pan on medium heat with a tablespoon of olive oil.
• Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
• Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
• Next, add the rice, and mix all together. Stir in the tomato paste and water.
• Add the cooked Chorizo sausage and stir well.
• Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
• Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
• Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
• Sprinkle cheese evenly over the tops of the peppers.
• Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
• Serve with extra enchilada sauce, refried beans, and sour cream.
• Enjoy!

STUFFED POBLANO PEPPERS WITH CHICKEN, BEANS, AND CHEESE

Steps:

• Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
• In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
• Spoon chicken mixture evenly among the 8 pepper halves.
• Top with cheese.
• Bake 20 minutes or until cheese is melted.

STUFFED POBLANO PEPPERS

Steps:

• Set the rice to cook. (Usually one cup of rice requires 2 cups of water, but the amount of water varies by type of rice--check your package. Add rice to boiling water, bring to a boil again while stirring, and then cover and simmer on low, stirring occasionally until water is absorbed.).
• Wash the peppers. Sear under a broiler. If your broiler is a separate unit under your stove (like mine is), and you can't control the distance away from it, then you'll want to cut your peppers in half lengthwise first, and broil them rounded side up. If you can give them 4 or 5 inches from the broiler, then you can broil them whole, turning them every few minutes, and cut them afterwards. Either way, broil the peppers until the skin is blistered and blackened (10-20 minutes).
• While the peppers are cooking, mince the garlic and fry in the olive oil on low-medium heat in a medium-sized pan, for 5 minutes. During this you can chop the onion and cilantro.
• Turn the heat to medium, and add the soy-rizo, and cook for 3-5 minutes. Deglaze the pan with the cooking wine, getting all of the soy-rizo off of the bottom.
• Drain most of the liquid from the canned tomatoes, and add them, cooking for 2-3 minutes. While the tomatoes are cooking add the spices. Green peppercorns are optional because not everyone has them, and serranos are optional because not everyone will want the extra spice. If you don't use green peppercorn, I'd recommend black pepper (crushed) to give it some of that flavor.
• About this time, both the rice and the peppers should be finishing. Add the rice to the other sauce ingredients to taste (I ended up using about half. If you like your food more calm, you can add more, or you can use less to get more of a kick). Add the onion (raw).
• Place the peppers cut-side-up on a dish, and spoon in the filling. We ate 4 of the halves before I got to take a picture--they were that good! But they look very presentable if you arrange them around the rim of a round plate, narrow ends facing the center.

STUFFED POBLANO PEPPERS

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.

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

STUFFED POBLANOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
• Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
• Add stuffing to peppers and place in a baking pan.
• Bake in the preheated oven for 20 minutes.