Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano peppers; 1 packages cream cheese; room temperature; 1/3 cup goat cheese; 6 clove garlic; minced; 1 red onion; minced; 1 red bell pepper; minced; 4 oz diced green chiles; 1/2 cup sweet corn; 1 pinch red pepper flakes; 4 limes; zested and juiced; 1 bunch cilantro; chiffonade; 1 vegetable oil; 1 tbsp cumin; 1 tsp cayenne pepper; 1 cup Spanish tomato sauce; 2 pinch sugar; 6 Roma tomatoes; diced; 1 roasted red bell pepper; large dice; 1 tsp ancho chile pepper; 1/2 tsp smoked paprika; 1 tbsp apple cider vinegar; 1 salt and pepper

Servings: persons

2 large poblano peppers
1 packages cream cheese; room temperature
1/3 cup goat cheese
6 clove garlic; minced
1 red onion; minced
1 red bell pepper; minced
4 oz diced green chiles
1/2 cup sweet corn
1 pinch red pepper flakes
4 limes; zested and juiced
1 bunch cilantro; chiffonade
1 vegetable oil
1 tbsp cumin
1 tsp cayenne pepper
1 cup Spanish tomato sauce
2 pinch sugar
6 Roma tomatoes; diced
1 roasted red bell pepper; large dice
1 tsp ancho chile pepper
1/2 tsp smoked paprika
1 tbsp apple cider vinegar
1 salt and pepper

1
Place 1/4 the onions and garlic aside for the tomato sauce.
2
Heat butter slowly in a saute pan.
3
Add onion and bell pepper and sweat until nearly caramelized.
4
Add a pinch of salt, a teaspoon of the cumin, red pepper flakes, and black pepper.
5
Add corn.
6
Add garlic.
7
Add a pinch of sugar.
8
Sweat until fragrant.
9
Place in a large mixing bowl.
10
Add cream cheese, lime juice, lime zest, green chiles, dried spices, and a pinch of salt.
11
Mix thoroughly.
12
Chill in refrigerator until consistency is workable, about an hour.
13
Heat vegetable oil in a saute pan.
14
Add onions, garlic, roasted bell pepper, and tomatoes.
15
Add ancho, paprika, and a pinch of salt.
16
Saute until garlic is brown and fragrant.
17
Puree in a food processor with tomato sauce, a large pinch of sugar, and vinegar.
18
Return to pan and keep hot on stove.
19
Stuff peppers with cheese mixture.
20
Add to tomato sauce.
21
Cover and bake at 350for approximately one hour or until peppers are caramelized and tender; or desired consistency.
22
Variations; Lard, Chihuahua, horseradish, parsley, chimichuri, habanero, chipotle

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large poblano peppers, 1 packages cream cheese; room temperature, 1/3 cup goat cheese, 6 clove garlic; minced, and more.

Yes, Stuffed Poblano Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Poblano Peppers

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