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.
AVOCADO-POBLANO CHILE VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.
- Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.
STUFFED POBLANO PEPPERS
I love spicy foods, and this is one of many variations of stuffed peppers that we eat around here. Perfect with steaks.
Provided by Kelly
Categories Vegetable
Time 40m
Yield 4 stuffed peppers, 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 503.1, Fat 35.6, SaturatedFat 17.6, Cholesterol 127.6, Sodium 386.1, Carbohydrate 9.1, Fiber 3.7, Sugar 0.3, Protein 37
ASIAN-STYLE STUFFED PEPPERS
This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.
Provided by Shannon Mitchell
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
- Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
- Bake peppers in the preheated oven until tender, 30 to 45 minutes.
- Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
- Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
- Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g
ASIAN STUFFED BELL PEPPERS
Okay, I was looking up on Zaar the other day for a stuffed pepper recipe, and I just could not find anything that I was looking for. So I decided to create my own with all of the Asian ingredients that I had just gotten from the store that day. The turn out was great, and it was still a very healthy, weight smart dish. ENJOY!!
Provided by MizEmerilLagasse
Categories Rice
Time 5h15m
Yield 3 peppers
Number Of Ingredients 11
Steps:
- Cut the tops off of the peppers clean out the insides, set aside.
- In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside.
- In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat.
- Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
- Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that!
- I believe you could also finish these in the oven!
- **You can use what ever beef you have on hand, even ground beef.
- When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.
Nutrition Facts : Calories 1238.1, Fat 108.2, SaturatedFat 44.8, Cholesterol 149.8, Sodium 272.5, Carbohydrate 48.5, Fiber 3.7, Sugar 7.7, Protein 18.8
THAI STUFFED POBLANO OR GREEN BELL PEPPERS
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
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
STUFFED POBLANO PEPPERS
I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.
Provided by Sharbysyd
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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
ASIAN PEANUT VINAIGRETTE
A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.
Provided by chefschwantz
Categories Salad Dressings
Time 10m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the wet and dry ingredients in a mixing bowl.
- Wisk together until thoroughly mixed.
- Use immedately or refrigerate for up to 7 days.
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