Can you tell that it’s pepper season here? I know there have been several posts showing their delicious versatility, so I’m hoping you can stand just one more. This week we’re doing Stuffed Poblano Peppers. These stuffed peppers are a hearty and satisfying Mexican style meal that is family friendly. The filling may make more than you will initially need. I usually freeze the remainder for future use in sweet bell peppers that are easy to come by later in the season. Either way, it’s sure to please.
The poblano pepper is a mild chili pepper, originating in the state of Puebla, Mexico. They are not as hot as a jalapeño, so they are perfect for Mexican and Tex-Mex cooking. Roasting them really brings out their great flavor. Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper.
Traditionally, these stuffed peppers use ground beef, however I enjoy using Mexican chorizo in this dish. It adds a richness that compliments the poblanos. I have also tried a chicken-chorizo that was lower in fat than its pork counterpart that worked well. There is even a vegan chorizo by Friedas called “soyrizo”; all are viable options.
STUFFED POBLANO PEPPERS
INGREDIENTS:
6 large poblano peppers
1 pound Mexican chorizo, casings removed
2-3 cloves garlic, minced
1 teaspoon ground cumin
1 cup cooked white rice
1 15 oz can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
15 ounce can diced tomatoes with juice
15 ounce can tomato sauce (I use my homemade roasted tomato sauce)
1 1/2 cups shredded Monterey Jack cheese, divided
1/4 cup fresh cilantro, chopped
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Cut a slice off lengthwise in each pepper. Remove seeds and membranes. Place peppers in a single layer.
Bake the peppers for 15-20 minutes, or until softened.
Heat a 12-inch non-stick skillet over medium high heat. Add the chorizo and cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the chorizo is cooked through and no longer pink.
Add the garlic and cumin, cook for 1 minute.
Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine. Coat the bottom of a 13×9 pan with tomato sauce. Place pepper halves on top. Fill each half with filling. Sprinkle with remaining cheese.
Return the peppers to the oven. Bake 15-20 minutes, or until heated through and cheese is melted. Place 2 pepper halves in individual bowls, then top with tomato sauce and sprinkle with chopped cilantro.
Serves 6
“Mexican food is one of the best culinary experiences that people can have.” ~ Karla Souza
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