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.
*1 28 ounce can tomatoes (or 2 14.5 ounce cans)
*1/2 Tablespoon onion powder
*3 garlic cloves
*Salt and pepper to taste
*2 1/2 cups cooked grains (I like to use Mahatma Saffron Yellow Rice for this recipe)
*1 15 ounce can black beans, rinsed and drained
*1/2 cup grated cheese (I used 1/4 c cheddar & 1/4 c mozzarella)
*1/2 Tablespoon onion powder
*Salt and pepper to taste
*4 Poblano peppers
*1/2 cup crushed tortilla chips
*1/2 cup grated cheddar cheese
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. (meats, 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.

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