Stuffed Poblanos Casserole Food

STUFFED POBLANOS

Steps:

• Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
• In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
• Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
• Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.

STUFFED POBLANOS CASSEROLE

Steps:

• Before you start the process, set your oven to heat to 350°. Also, I used a 10.5" square baking tray for this casserole.
• Cut the tops of two poblano and cut the poblano into half. Remove the seeds and any spines. The tops can be chopped up and added to the casserole
• Lightly spray the inside of the baking tray first.
• Start by adding 1 can (15oz) of fire roasted tomatoes
• Throw in 1 cup of diced red onions
• Add 3/4 cup of lentils and 3/4 cup of orzo
• Add 1 Tbsp of taco seasoning and 1 Tbsp of dried oregano
• Add 1.5 Tbsp of salt.
• Add 3 cloves of garlic (I grated the garlic)
• Add the chopped poblano tops
• Add 1 Tbsp of nutritional yeast
• Add 5 cups of water
• Mix well
• Gently drop in the halved poblanos
• Top with a foil. Make sure you seal it tightly. The rising heat from the inside of the casserole dish will loosen it up a little.
• Place in the oven for 2 hours at 350°
• Remove the casserole dish from the oven and gently remove the foil. Do not discard the foil just yet
• Add 1/4 cup of coconut milk and drizzle 1 Tbsp of lemon juice. Serve this way or top with cheese
• If using cheese, add it now and cover with the foil again.
• Place it back in the oven and cook for 15 min or until the cheese has melted completely and crusted slightly
• Remove from the oven and serve after cooling it for a few 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.

STUFFED POBLANO PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).

STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350*
• Slice open the poblano peppers keeping the stem and top intact. Scrape all seeds out of the peppers and discard seeds. Place peppers in a casserole dish side by side and open side up. Bake for 15 minutes.
• Thoroughly wash your hands with soap and warm water. Trust me!
• In a large skillet over medium heat add the olive oil. Add diced onion and saute to soften for 3-5 minutes. Add ground beef and break into small pieces with a heavy wooden spoon. Brown ground beef for 5-7 minutes.
• Once the ground beef is fully cooked and broken into small bits add in the taco seasoning and softened cream cheese to the skillet mixture. Mash the cream cheese into the beef, onion and taco seasoning. Mix all ingredients together until fully combined and creamy.
• Turn heat off the stove top. Spoon the creamy ground beef mixture equally into the roasted and slightly soft poblano peppers. Sprinkle the shredded cheddar cheese equally over the stuffed peppers.
• Bake the stuffed peppers in a 350* for 15 minutes. Once your peppers are fully cooked through, turn the oven to broil and watch the peppers for 1-2 minutes under the broiler.
• Serve and enjoy.

CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
• In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
• Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

ROASTED POBLANO BREAKFAST CASSEROLE

Steps:

• Heat up the oven broiler.
• Place the peppers under the broiler and cook each side (5 minutes per side) until skin is nicely blistered. Put the peppers in a ziploc bag to steam 5 minutes. Remove from the bag onto a cutting board and allow to cool until cool enough to handle. Remove the skins and seeds. Dice and set aside.
• Heat the oven to 400F.
• In a bowl, whisk together the eggs, sour cream, and milk. Add a pinch of pepper and 1/2 tsp kosher salt. Whisk well to get in a little air. Set aside.
• In a greased 13x9 or 2-3qt bake dish, layer the potatoes, poblano and bell peppers, chives, and 1-1/2 cups cheese. Sprinkle over a couple pinches salt and pepper. Pour the egg mixture over.
• Bake at 400F for 60 minutes until eggs are set and potatoes in the center are tender. Cover loosely with foil while cooking if top starts to brown too much or too quickly. Once done, top with remaining cheese and allow to melt. Remove from the oven. Yields: 8 servings.

STUFFED POBLANO CASSEROLE

Steps:

• Preheat oven to 375. Spray a 13 x 8 casserole dish with non-stick spray
• Combine chicken, salsa, poblano peppers, spices, and 1/4 cup of water in a medium pot over medium heat. Bring to a boil, then cook for 10-15 minutes or until the chicken is cooked through. Stir occasionally. Once the chicken has cooked through, remove and dice it.
• Add chicken and cooking sauce to the casserole dish.
• Mix in cooked rice, black beans, corn, tomatoes, and 1 cup of cheese. Top the casserole with the remaining 1 cup of cheese. Cook until cheese is melted and bubbly, about 15 minutes.
• Top with cilantro, lime juice, and avocado.

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.

CHILI-STUFFED POBLANO PEPPERS

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.

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 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

Steps:

• Move oven rack to 6 inches below the broiler. Preheat broiler on high.
• Cut poblanos in half and toss with oil. Place poblanos cut side down on a 9-inch round cake pan. Set the timer to 4 minutes. You want to cook these until the outsides are charred and blistered.
• Meanwhile in a 10-inch saute pan on high heat, cook ground beef until it is almost cooked through. Add 1.5 tablespoons taco seasoning. Cook until the beef is cooked through. Mix in chopped cilantro and set aside.
• Remove poblanos from the oven. Fill each poblano half with ground beef. Top with cheese. Return the poblanos to the oven and broil for 2-3 minutes until the cheese has melted and is bubbly. Garnish with additional cilantro if desired and serve.

STUFFED POBLANO PEPPERS

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.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
• Add the tomato sauce, chili powder, 1 1/2 teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Pour the sauce into the casserole dish.
• Split the chilis in half lengthwise and take care to remove all of the seeds. Using half of the total chilis, lay them flat, in one layer across the sauce. Then, sprinkle evenly with half of the cheese. Repeat with another layer of chilis, and end with a sprinkle of the remaining cheese. Set aside until ready to use.
• Separate the egg whites and the yolks. Add the egg whites to a clean medium-sized mixing bowl and the yolks to a large mixing bowl. Set the bowl of yolks aside.
• Using a handheld mixer on medium-high speed, beat the egg whites until they are about 4 times the size, white, and glossy -- about 4 minutes.
• Stir the milk, flour, and a 1/4 teaspoon of salt into the egg yolk mixture. Then, fold in the egg whites. Pour the mixture evenly across the top of the casserole and spread to the edges of the dish
• Transfer to the oven and bake for 30-35 minutes, until the topping is set and golden brown. Allow to cool slightly, serve, and enjoy!

VEGETARIAN STUFFED POBLANOS PEPPERS

Steps:

• Set one oven rack to the top of the oven, another rack in the center and preheat oven to broil.
• Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on a baking sheet. Place the poblanos on the top rack.
• Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 9 - 12 minutes, or until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered container to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point. Lower the oven temperature to 375 Fahrenheit (190 Celsius).
• Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water (this helps them cool as well) and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
• While the peppers are roasting, in a medium sauce pot or Dutch oven, add the oil and heat on medium until shimmering. Add the onion and bell pepper and saute' on medium low for about 5 minutes or until softened. Add the rice and stir for two minutes, slightly toasting. To the rice mixture add the salt, cumin, paprika, chili powder, and garlic and stir for about 1 minute or until spices are fragrant. Stir in the tomato paste, salsa and broth. Bring to a boil, then reduce heat to low. Lid the pot and cook for about 16-18 minutes, or until the rice in tender. Remove lid and stir. The rice will be moist and creamy. Remove from heat. If the rice is sticking add a splash of water. Stir. Relid and allow to rest off heat for 10 minutes.
• Stir in the zucchini, corn, beans and cheese (if using). Squeeze in the lime juice. Stir. Taste for salt adjustment. Set aside.
• Lightly oil (or use pan spray) a casserole dish and set aside.Carefully stuff each pepper with the stuffing, shaping the pepper around the stuffing. Transfer to the casserole, laying the peppers snugly against each other. MAKE AHEAD: At this point the peppers can be covered with foil and held in the fridge for up to two days. Bake as directed.Cover the baker with foil, then bake in a 375 Fahrenheit oven for about 20 minutes or until heated through.
• In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 cup (78 grams) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
• Serve family style right out of the casserole with sliced avocado, cilantro, sour cream, salsa and lime wedges.
• Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350 Fahrenheit oven for about 20 minutes.

STUFFED POBLANO PEPPERS WITH MEXICAN GROUND BEEF

Steps:

• Preparation:
• Turn broiler on high. Dry poblano peppers with a paper towel and place on a roasting pan in a single layer. Blacken or char the top of the peppers for 4-7 minutes depending on your broiler. Cover loosely with a piece of foil and set aside.
• Dice the onion, chop the garlic, and mince the cilantro. Set them aside. Open the can of tomato paste. Grate the cheese.

STUFFED POBLANO PEPPERS

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.

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.

STUFFED POBLANO PEPPERS

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.

YVONNE'S UNSTUFFED POBLANO CASSEROLE

Steps:

• 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
• 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
• 3. Decrease the oven temperature to 350°F.
• 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
• 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
• 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
• 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.

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.