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
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
POBLANO CHILE AND PUMPKIN SEED STUFFING
Categories Milk/Cream Onion Pepper Side Bake Thanksgiving Stuffing/Dressing Fall Cilantro Seed Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 12 cups
Number Of Ingredients 12
Steps:
- Lay chiles on their sides on racks of gas burners and turn flames on moderately high. (Or arrange chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes.
- Transfer to a bowl, then cover and let steam 10 minutes. Peel chiles and discard seeds, ribs, and stems, then coarsely chop.
- Preheat oven to 325°F.
- Cook chiles, onion, garlic, cumin, salt, and oregano in 1 1/4 sticks butter in a large heavy skillet over moderate heat, stirring, until onion is slightly softened, about 5 minutes. Add cream and simmer, stirring, 1 minute. Transfer mixture to a large bowl and toss with corn bread crumbs.
- Toast pumpkin seeds in cleaned skillet over moderate heat, stirring constantly, until puffed, 5 to 8 minutes (seeds will pop as they puff). Remove from heat and stir in remaining 1/2 tablespoon butter and salt to taste. Add to corn bread mixture with cilantro and drizzle with broth, tossing to combine. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
- Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.
POBLANO STUFFING SIDE
Cornbread stuffing always makes a great side dish. You know what makes that side dish even greater? Adding roasted poblano chiles and cheddar!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Prepare stuffing in large saucepan as directed on package.
- Stir in chiles and 1/2 cup cheese. Spoon into serving bowl.
- Sprinkle with remaining cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 640 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 2 g, Protein 7 g
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