Stuffed Poblanos

Changing up from the traditional stuffed bells to poblanos. Less bitter than green bells, full of flavor, especially when roasted, poblanos are a great choice for stuffed peppers. Use your own recipe and substitute roasted poblanos or my vegetarian stuffing (easy to make vegan). I have a meat stuffed bell here or another vegetarian version here … one is bound to strike your fancy.

Recipe

4 Poblano peppers-washed, dried then roasted

Roasting poblanos isn’t necessary but without this the flavor is less intense or spicy. You may not go for the non-roasted texture either, but trying them without roasting can save time. And who knows you might like them just as well. Roasting is easy and fastest on the heating element on your stove top. Gas or electric burners will do. Just stand by as you do this. Medium to medium high heat and put poblanos directly on the heating element/burner. Turn the pepper with tongs as it gets charred. Leave the stem intact and pointed to the outside of the burner to help with turning. After all are charred pretty much everywhere remove and place peppers into a large bowl and cover with plastic wrap to keep in moisture. Wait about 15-20 minutes. Peel the charred thin skin. That simple! For oven, preheat oven to 425 degrees F and place lightly oiled poblanos on baking sheet. Roast for about 45 minutes turning as needed to produce char all the way around. Remove and follow the same method to peel. Set aside to cool completely.

Stuffing

1 Cup brown rice-cooked al dente in vegetable broth or chicken broth, bouillon cubes can be used as a substitute
1-2 Tablespoons olive oil
1 Cup finely chopped sweet onion
1 Cup finely chopped green bell pepper
1 Cup finely chopped red bell pepper
1-2 Jalapeño peppers-seeded & chopped (Serrano peppers for more heat)
1 Cup finely chopped canned tomato-your favorite salsa can substitute here
1 Cup shredded mixed Mexican cheeses
Salt as needed-you may not need any added salt

Over medium heat in the oil sauté the onion for 2-3 minutes.

Add the peppers and continue for several minutes.

Add the tomatoes to heat through.

Stir mixture into cooked rice and add cheese. Mix all well.

Cut Poblanos in half and spoon mixture into each half. Place into a baking dish.

If the mixture has sufficient moisture no need to cover before baking in preheated 350 degree oven for 20 minutes or until heated through. If stuffing is on the drier side cover before baking.

Serve with Mexican sour cream or a drizzle of ranch dressing.