Thursday, March 8, 2012

Stuffed Poblano Peppers


 I had high expectations for this dish.  Mexican is definitely a favorite in our house and I'm a fan of our stuffed bell peppers. So it seemed like a logical idea to make Mexican stuffed peppers.  And I think I ended up liking these even more than our Italian stuffed pepper recipe! The flavors melded so well together.  The melted cheddar cheese really helped to make the dish; I think the sharpness and creaminess just helped to put this over the top.

I also like that these ingredients and the amounts can be adjusted to your liking.  I'm using quinoa a LOT in our house recently and it goes perfectly in this dish.  However, you could use brown rice or some other grain you might have.  I used fire-roasted diced tomatoes but diced tomatoes with chiles or salsa would also work well.  I also didn't really measure many of the ingredients so feel free to play with the suggested amounts below!

We served this with a simple side salad.  I'm already looking forward to the leftovers!

Stuffed Poblano Peppers
Taken from: A Couple Cooks via A Hint of Honey 
Makes 12-16 stuffed pepper halves
  • 6-8 poblano peppers, halved lengthwise, seeds and ribs removed (I used anaheim peppers instead)
  • 1 cup uncooked quinoa (you could use brown rice instead)
  • 1 1/2 cups of cooked black beans (1 15-oz. can black beans, drained and rinsed)
  • 1 15-oz. can diced tomatoes with green chiles or fire-roasted diced tomatoes
  • 1 cup fresh or frozen corn kernels (optional)
  • 3 green onions, sliced (I used 1/4 cup of diced red onion instead)
  • 1 jalapeno, minced (optional)
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • dash cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1/3 cup fresh cilantro, chopped + extra for garnish
  • Cheddar or any Mexican blend of cheese, shredded for topping
  • Extra add-ins: I threw in some diced green and red peppers as well
  1. Cook quinoa (or rice) according to package directions.  For quinoa, I rinse it, add 1 cup to a rice cooker and then add 2 cups of water. 
  2. While the quinoa cooks, prepare the peppers: slice them in half and remove the seeds and ribs (be careful when handling the seeds and ribs -- wear gloves if necessary).
  3. Broil Method: Place the peppers in a baking dish skin side up. Broil about 5-7 minutes, then flip the peppers and broil 4-7 minutes more. (There are also an oven cooking method and a grilling method below.)
  4. In a large bowl, toss to combine cooked rice, beans, tomatoes, corn (optional), onion, jalapeno (optional), cumin, chili powder, cayenne and cilantro. Season to taste with salt and freshly ground black pepper. 
  5. Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.  Stuff peppers with the filling.
  6. 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.  (Can keep warm in a 350 degree oven for a few minutes until serving.)
  7. If desired, garnish with chopped cilantro and serve with sour cream or nonfat yogurt.
Alternative Oven Method: Preheat oven to 400 F.  Prepare the peppers (slice in half and remove seeds and ribs).  Follow Step 4 by mixing all other ingredients together.  Fill peppers and bake until peppers are tender and browned, about 25-30 minutes.  During last 5 minutes of cooking, top with cheese and finish cooking.
Grilling method: Preheat grill to medium-high heat. Grill peppers until tender and charred on the bottom. Top with cheese several minutes before they are done grilling to allow the cheese to melt. Garnish with fresh cilantro and serve.


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