Friday, February 1, 2013

Stuffed Poblano Peppers

I have another awesome stuffed pepper recipe for you! It is very similar to my Vegetarian Stuffed Anaheim Peppers.
 
Sauce:
*1 28 ounce can tomatoes (or 2 14.5 ounce cans)
*1/2 Tablespoon onion powder
*3 garlic cloves
*Salt and pepper to taste
 
Filling:
*2 1/2 cups cooked grains (I like to use Saffron Yellow Rice for this recipe)
*1 15 ounce can black beans, rinsed and drained
*1/2 c grated cheese (I used 1/4 c cheddar & 1/4 c mozzarella) (use vegan cheese to make this vegan)
*1/2 Tablespoon onion powder
*Salt and pepper to taste
 
Other:
*4 Poblano peppers
*1/2 cup crushed tortilla chips
*1/2 cup grated cheddar cheese (use vegan cheese to make this dish vegan)
 
Turn oven on to 425.
Wear gloves and cut the peppers in half and deseed them (keep the seeds to plant later).
Find a baking dish that will hold all of your peppers (I used a 9x13 glass pan)
 
 
 
Take all the ingredients for the sauce and place in a blender - blend until smooth.
 
 
 
Place the sauce in the bottom of your baking dish.
Place your cleaned and halved peppers on top of the sauce.
 
 
 
In a medium bowl combine your filling.
 
 
 
Stuff your peppers with the filling.
 
Top with the crushed tortilla chips and then your cheese.
 
 
 
Bake for 15 minutes.
 
 
 
**The peppers will be REALLY firm - I like them this way.  If you like them more tender I suggest roasting the peppers and removing the skin.  Here is a video.
 
**You can add or remove items to really make this your own recipe. (proteins, cheeses, veggies, cilantro, chives, different kinds of chips, etc)
 
**If you'd like to kick up the heat - add 1 whole jalapeno to the sauce before mixing in the blender.
 
**If you have a bit of left over filling mixture use it in a soup or taco salad - or give it to the kids - most kids don't like peppers anyway.