Stuffed Poblano Peppers Recipes

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.

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.

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.

Steps:

• Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
• Preheat oven to 400ºF/200ºC degrees.
• Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
• Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
• Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
• Top with 2 shrimp on each pepper and then put cheese on top.
• Bake in the oven for about 15 minutes or until cheese gets bubbly.
• Transfer to plates and sprinkle chopped cilantro on top.
• Infuse love and serve!

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes).
• Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
• 1/4 teaspoon ground black pepper
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

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.

Steps:

• Heat broiler.
• Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
• Heat oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.
• Bake 30 min. or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

Steps:

• Set the rice to cook. (Usually one cup of rice requires 2 cups of water, but the amount of water varies by type of rice--check your package. Add rice to boiling water, bring to a boil again while stirring, and then cover and simmer on low, stirring occasionally until water is absorbed.).
• Wash the peppers. Sear under a broiler. If your broiler is a separate unit under your stove (like mine is), and you can't control the distance away from it, then you'll want to cut your peppers in half lengthwise first, and broil them rounded side up. If you can give them 4 or 5 inches from the broiler, then you can broil them whole, turning them every few minutes, and cut them afterwards. Either way, broil the peppers until the skin is blistered and blackened (10-20 minutes).
• While the peppers are cooking, mince the garlic and fry in the olive oil on low-medium heat in a medium-sized pan, for 5 minutes. During this you can chop the onion and cilantro.
• Turn the heat to medium, and add the soy-rizo, and cook for 3-5 minutes. Deglaze the pan with the cooking wine, getting all of the soy-rizo off of the bottom.
• Drain most of the liquid from the canned tomatoes, and add them, cooking for 2-3 minutes. While the tomatoes are cooking add the spices. Green peppercorns are optional because not everyone has them, and serranos are optional because not everyone will want the extra spice. If you don't use green peppercorn, I'd recommend black pepper (crushed) to give it some of that flavor.
• About this time, both the rice and the peppers should be finishing. Add the rice to the other sauce ingredients to taste (I ended up using about half. If you like your food more calm, you can add more, or you can use less to get more of a kick). Add the onion (raw).
• Place the peppers cut-side-up on a dish, and spoon in the filling. We ate 4 of the halves before I got to take a picture--they were that good! But they look very presentable if you arrange them around the rim of a round plate, narrow ends facing the center.

Steps:

• Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
• Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
• Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
• Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
• Bake in the oven until cheese is melted, 3 to 5 minutes.

Steps:

• Preheat the oven to 400.
• Heat the oil over medium heat and add the onion. Cook for a couple minutes until onion begins to become tender. Crumble into the pan the chicken sausage. Cook until onion is translucent and sausage is browned. Add salsa, corn and cumin. Simmer over low to combine flavors and season to taste with salt and pepper. Stir in cilantro then 2 tablespoon of the manchego cheese.
• Lay the poblano flat then cut a T-shaped slit into the top of the poblano. Using your fingers, pry the slit apart and remove the seeds and membrane.
• Stuff the sausage mixture into the poblano peppers. Top each poblano with 1 tablespoon of the remaining manchego.
• Bake approximately 25-35 minutes, until the poblano is tender and cheese is melted.

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!

Steps:

• What To Do 1 Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.) 2 While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! I learned this the hard way (don't ask). 3 Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more. 4 Chop the 3 green onions (if using), and drain and rinse the black beans. 5 In a large microwave safe bowl, combine: beans, onions, 1 1/2 cups salsa, 1 1/2 cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling. Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed! 6 Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice. 7 Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1 1/2 to 2 minutes. 8 If desired, garnish with chopped cilantro and serve with sour cream. Alternative oven method: Preheat the oven to 400°F. Follow Steps 2, 4 and 5 above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.

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.

Steps:

• Heat oven to 350°F.
• Heat oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add tomatoes, corn, ham and bay leaf; stir. Cook 10 min., stirring occasionally. Remove and discard bay leaf.
• Fill peppers with tomato mixture; top with cheese. Place, filled sides up, in single layer in shallow baking dish sprayed with cooking spray.
• Bake 15 min. or until cheese is melted and peppers are heated through.

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.