EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY
Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
- Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
- Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
- Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
- Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
- Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
- Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
- Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams
STUFFED POBLANOS
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.
Nutrition Facts : Calories 327 g, Fat 10 g, Fiber 10 g, Protein 17 g
STUFFED POBLANOS WITH BLACK BEANS AND CHEESE
Serve warm off the grill-all you need to pair them with is a cold beer. From Chow. I, also, noticed that Ptitchef (a cooking blogger) prepared this and added about 1 cup of cooked chorizo, so I added that ingredient as optional. She, too, placed the peppers over a very simple 'red sauce'. I added that optional recipe to the instructions. The combination of the stuffed peppers and sauce is simply divine. See "note" below for a "how to" microwave basmati rice. (Note: These can be baked and finished off under the broiler.)
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
- To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern), so you end up with a cap that can be replaced once you've stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
- Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain). Stir cumin, sour cream, Cotija, cilantro, tomatoes, green onions, pepper, chorizo (if using) and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.).
- Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.).
- Heat a charcoal or gas grill to medium heat (about 350°). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise and place over prepared "red sauce", if desired.
- Optional Red Sauce: In a small sauce pan add 1 chopped tomato, 1 tablespoon of cilantro, 3 pinches kosher salt, 1 pinch black pepper, 1 T white wine vinegar, 1/4 cup water and 1/2 teaspoon sugar. Bring to a boil for about 4 to 5 minutes. Next seed and chop 1 medium red bell pepper. Lastly, add the heated tomato mixture and the raw red pepper to a blender and pureed until smooth. Salt and pepper to taste. Pour on the bottom of the plate and place stuffed poblano on top.
- Note: How to microwave basmatic rice: Place 1 cup rice and 2 cups water in a microwave safe round 2 quart bowl with lid. Cook covered on high for 5 minutes. Reduce power setting to 50% and cook an additional 15 minutes. Let sit a few minutes, then remove lid and fluff with fork.
Nutrition Facts : Calories 491.7, Fat 19.9, SaturatedFat 10.2, Cholesterol 48.4, Sodium 1973.6, Carbohydrate 64.9, Fiber 12, Sugar 4.7, Protein 17.6
CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE
Provided by Ming Tsai
Time 1h50m
Yield 4 servings
Number Of Ingredients 36
Steps:
- Preheat a fryer to 375 degrees F.
- In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
- Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
- Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
- In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
- Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
- In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
- Mix all ingredients together and refrigerate until needed.
POBLANO CHILIES WITH BLACK BEANS AND CHEESE
Categories Bean Cheese Onion Pepper Appetizer Bake Broil Low Fat Vegetarian Chill Healthy Bon Appétit Sugar Conscious
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
- Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
- Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
- Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.
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STUFFED POBLANO PEPPERS | THE RECIPE CRITIC
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4.8/5 (6)Total Time 37 minsCategory DinnerCalories 567 per serving
- 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.
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5/5 (45)Total Time 45 minsCategory MainCalories 347 per serving
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
- Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
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