Stuffed Poblano Peppers With Cream Cheese Recipes

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 POBLANO PEPPERS RECIPE

Steps:

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

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!

SAUSAGE POPPER-STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage with fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Place peppers into a baking dish. Spread 1/2 to 1 ounce cream cheese into each pepper. Add sausage mixture to each pepper and sprinkle with pepper Jack cheese.
• Bake in the preheated oven until softened and bubbly, about 20 minutes.

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.

GRILLED CHEESE STUFFED POBLANO PEPPERS RECIPE

Steps:

• Heat grill to medium heat and lightly oil the grates.
• Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
• Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
• Slit each poblano pepper from stem to tip and scoop out the innards.
• Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
• Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
• Serve!

CRAB STUFFED POBLANO PEPPERS

Steps:

• Coat baking pan with cookings spray.
• combine crab, sour cream, bread crumbs, and red peppers.
• spoon into peppers.
• top with parmesan.
• bake for 375 foil covered pan for 20 minute.
• uncover and bake for additional 15 minute.

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.

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 POBLANO PEPPERS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish large enough to hold the peppers lightly with non-stick spray.
• Add the whole poblanos to the prepared pan and roast for 20 minutes until becoming soft. Remove the poblanos from the pan to a cutting board.
• Meanwhile, add the shredded chicken, beans, corn, salsa, cream cheese, seasonings, and one Cup of the cheese to a large bowl and stir to combine.
• Cut a slit down the length of each pepper to make a pocket, being careful not to slice all the way through and use a spoon to scoop out and discard the seeds.
• Fill each poblano up equally with the chicken mixture, then sprinkle on the remaining shredded cheese.
• Return the filled peppers to the baking sheet and into the preheated oven for 15-20 minutes until the cheese has melted