Thai Stuffed Poblano Or Green Bell Peppers Recipes

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STUFFED GREEN PEPPERS



Stuffed Green Peppers image

The best stuffed green peppers ever.

Provided by Ali Milligan

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h

Yield 6

Number Of Ingredients 7

6 green peppers, tops and seeds removed
1 pound ground beef
1 ½ cups cooked rice
⅓ cup chopped celery
1 tablespoon grated onion
1 (15 ounce) can tomato sauce, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
  • Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
  • Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
  • Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 46.6 g, Cholesterol 47.3 mg, Fat 9.8 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 3.8 g, Sodium 809.2 mg, Sugar 5.9 g

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

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

4-6 poblano peppers
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped

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

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

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

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

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

VEGETARIAN STUFFED POBLANOS PEPPERS



Vegetarian Stuffed Poblanos Peppers image

Stuffed Poblano Peppers are roasted, then packed with a hearty rice mixture of spices, beans, zucchini and corn. With easy prep ahead and freezer friendly options, these vegetarian stuffed poblano peppers are a family favorite! Make the stuffing and avocado cream up to two days ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. This recipe is vegetarian, easily vegan and gluten free.

Provided by Traci York | Vanilla And Bean

Categories     Dinner

Time 1h20m

Number Of Ingredients 26

1 1/2 pound (670 grams) Poblano Peppers (8 medium peppers)
2 teaspoons Vegetable Oil (like coconut or olive oil, plus more for the baking pan)
1/4 cup (35 grams) Yellow Onion (diced small, about 1/4 of an onion)
1/4 cup (45 grams) Green Bell Pepper (diced small, about 1/2 a small pepper)
1/2 cup (120 grams) Long Grain White Rice
1/2 teaspoon Fine Sea Salt
1 teaspoon Cumin (ground)
1/2 teaspoon Smoky Paprika
2 teaspoon Chili Powder
1/2 teaspoon Garlic Granules (or two small cloves of garlic, minced)
2 teaspoon Tomato Paste
1/2 cup (110 grams) Prepared Salsa (I like homemade)
1 1/3 cups (305 grams) Vegetable Broth
1 cup (140 grams) Zucchini (diced small, about one small zucchini)
3/4 cup (80 grams) Corn (fresh or frozen, from about 1 small cob)
1 3/4 cup (425 grams) Cooked Pinto Beans (drained, about one can (black beans are a delicious sub!))
3/4 cup (80 grams) Pepper Jack or Monterey Jack Cheese (leave out for dairy free)
1/2 a Lime (juiced)
1 Medium Avocado
Fist Full of Cilantro
3-5 Pickled Jalapeño Rings (take it up for the heat!)
1/2 teaspoon fine Sea Salt
1/2 a Lemon (Juiced)
1/4 teaspoon Cumin (ground)
Water for thinning
Sliced Avocado, Cilantro, Sour Cream, Lime Wedges, Salsa, Pickled Jalapenos

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.

Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Sodium 656 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 Stuffed Pepper, Cholesterol 20 mg

THAI STUFFED POBLANO OR GREEN BELL PEPPERS



Thai Stuffed Poblano or Green Bell Peppers image

With and abundance of Poblano and Green peppers from the garden, and a nice crop of Thai basil (queen of siam basil)this was a natural combination of flavors and vegetables that turned out to be a family hit!

Provided by Chuck_Roast

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground turkey
1 large onion, chopped fine
6 garlic cloves, minced
2 tablespoons sesame oil
1/2 cup packed Thai basil, chopped
1/2 cup soy sauce
1/2 cup water
1 tablespoon fish sauce
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon red pepper flakes (optional)
3 cups cooked white rice
6 -8 pablano bell peppers or 6 -8 green peppers

Steps:

  • In a large skillet heat Seasame Oil over medium high heat and coat bottom, add Turkey, Onion, and garlic and cook until turkey meat is browned, stirring to break up chunks of meat.
  • Make sauce: In a bowl combine Soy Sauce, Water, Fish Sauce,Hoisin Sauce, Brown Sugar, and Corn Starch and quickly whisk until all ingredients are incorporated.
  • Stir sauce into meat mixture, along with Red Pepper flakes and Thai Basil.
  • Simmer 10-15 minutes, then stir in Cooked Rice- remove from heat and let cool, or leave overnight in refridgerator.
  • Preheat oven to 350°F.
  • Cut tops off the peppers de-seed and de-vein as much as possible.
  • Stuff meat mixture into peppers until full- arrange in a greased 9X13 baking dish- add 2/3 cup water to baking dish and baked covered for 45 minutes to 1 hr- when fork easily inserts into pepper flesh- it is done.

Nutrition Facts : Calories 613.6, Fat 20.8, SaturatedFat 4.7, Cholesterol 117.7, Sodium 2602.1, Carbohydrate 64.2, Fiber 4.8, Sugar 12.2, Protein 43.5

CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

Chorizo Stuffed Poblano Peppers are packed with a southwestern filling of rice, vegetables, and chillies for a simple and delicious meal.

Provided by Kalin

Categories     Main Course

Number Of Ingredients 11

4 poblano peppers
1 tbsp olive oil
dash of salt and pepper
4 chorizo sausages
1 jalapeno (diced)
1/2 cup precooked rice
1 15 oz can of corn
1 15 oz can of black beans
1 15 oz can of diced tomatoes
½ cup cheddar cheese
cilantro (to garnish)

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the poblanos in half and lay on a greased baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Bake for 10 minutes and set aside.
  • While the peppers are baking, crumble the sausage into a large pan over medium heat and cook through, about 10 minutes. Add the jalapeno and continue cooking for 3-4 minutes until soft.
  • Add rice, corn, black beans, and diced tomatoes into the same pan. Stir and continue cooking until warm, about 5 minutes.
  • Spoon out the mixture into the baked poblano halves. Top with cheese and bake for 15 minutes. Garnish with cilantro and serve.

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