Stuffed Poblano Pepper Recipe

Prepare to embark on a culinary adventure with our tantalizing stuffed poblano pepper recipe. These vibrant peppers, originating from the sun-soaked lands of Mexico, offer an explosion of flavors that will captivate your taste buds.

Ingredients

For the Poblano Peppers:

• 6 large poblano peppers
• 1 cup vegetable broth
• Salt and pepper to taste

For the Stuffing:

• 1 cup cooked black beans
• 1 cup cooked brown rice
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1/2 cup chopped cilantro
• 1/4 cup chopped jalapeno (optional)
• 1 (15-ounce) can of corn, drained
• 1 (10-ounce) can of diced tomatoes with green chiles, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered.
2. Cool and Peel the Peppers: Remove the peppers from the oven and let them cool for 10 minutes. Using a sharp knife, carefully slit the peppers lengthwise and remove the seeds and ribs.
3. Prepare the Stuffing: In a large bowl, combine the black beans, brown rice, onion, bell pepper, cilantro, jalapeno (if using), corn, tomatoes with green chiles, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
4. Fill the Peppers: Spoon the stuffing into the poblano peppers, filling them firmly but not overpacking them.
5. Bake: Place the stuffed poblano peppers in a baking dish and pour the vegetable broth over them. Cover the dish with foil and bake for 40-45 minutes, or until the peppers are tender and the stuffing is heated through.
6. Serve: Remove the peppers from the oven and let them cool for a few minutes before slicing and serving. Garnish with fresh cilantro and your favorite toppings.

Toppings (Optional)

• Sour cream
• Guacamole
• Pico de gallo
• Shredded cheese

Variations

• Vegetarian: Omit the ground beef and use additional black beans or vegetables in the stuffing.
• Spicy: Increase the amount of jalapeno or add a dash of cayenne pepper to the stuffing.
• Creamy: Add 1/2 cup of heavy cream or sour cream to the stuffing for a richer flavor.

Health Benefits

Poblano peppers are a powerhouse of nutrients, offering:

• Vitamin C: An antioxidant that supports immune function.
• Vitamin A: Essential for vision and skin health.
• Potassium: Regulates blood pressure and heart function.
• Fiber: Promotes digestive health and satiety.

Serving Suggestions

• Serve as a main course with a side of rice or beans.
• Use as a filling for tacos or burritos.
• Add to salads or soups for a burst of flavor.

FAQ

Q: Can I use other types of peppers?
A: Yes, you can substitute bell peppers, Anaheim peppers, or hatch peppers for poblano peppers.
Q: How do I know if the poblanos are roasted enough?
A: The skins should be charred and blistered. You can also test the peppers by poking them with a fork; they should be tender.
Q: Can I make the stuffing ahead of time?
A: Yes, you can prepare the stuffing up to 2 days in advance and store it in the refrigerator. When ready to bake, simply fill the peppers and bake according to the instructions.
Q: Can I freeze the stuffed poblano peppers?
A: Yes, you can freeze the stuffed peppers for up to 3 months. To reheat, thaw them in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
Q: What are some other ways to use poblano peppers?
A: Poblano peppers can be used in a variety of dishes, including chiles rellenos, soups, stews, and salsas.