Supreme Stuffed Poblano Peppers
If there’s a good-looking pepper in the grocery or farmer’s market, you can best believe I’m gonna stuff that puppy! 🙂
Whenever we try a new Mexican restaurant, I always order their version of a chili relleno. Which is basically a poblano stuffed with cheese, dipped in batter and deep fried. My world was changed when in Arizona I discovered a restaurant that did amazing things with their rellenos. For instance, feta cheese and pecan rellenos! This really piqued my interest in flavors for these beautiful peppers.
You gotta get a great char on these. So many ways to burn a good pepper…
In the summer, I throw them on a very hot grill. In the winter, I either put them directly on the gas flame on my stove or in a very hot oven if I am feeding a crowd. This particular night, I am feeding lots of family. So, in the hot oven they go! Then put them in a baggie to steam. Man, how I love burning food on purpose.
Be careful when peeling the peppers so that they can hold all of that fabulous filling.
Removing the skin, seeds and pith from a charred pepper is an art form, but so worth it. Do your best to keep the poblano intact. I always start by peeling from the stem down. If the pepper splits, don’t freak out! You can cover that up later. And, if some seeds “linger” no worries. They are delicious. Follow the recipe for the filling, and manipulate it to the torpedo shaped filling and you will be golden.
Speaking of the stuffing…
I have discovered the secret of chunks of creamed cheese that are not fully integrated. OMG, seriously???? The rest of the filling recipe is from my grandmother on my dad’s side. She taught me the secrets to luscious meatballs, meatloafs and everything meat stuffed. It’s the technique more so than the ingredients. So blessed to have had her by my side in the kitchen for decades. No words…..
Mexican Stuffed Poblano Peppers
Ingredients
- 4 Poblano Peppers large
- 1 Tbsp Olive Oil
- 1/4 cup Green Bell Pepper finely chopped
- 1/4 cup Yellow Onion finely chopped
- 1 large Jalapeño finely chopped
- 2 medium Garlic Cloves finely chopped
- 1/4 cup Bread Crumbs substitute almond flour for Keto
- 1/4 cup Milk substitute half and half for Keto
- 1 Egg beaten
- 1/2 lb Ground beef 85% lean
- 1/2 lb Ground Pork
- 1/2 Tbsp Kosher Salt
- 1/2 Tbsp Ground Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 tsp Cumin
- 4 Tbsp Chopped Cilantro
- 4 Ounces Creamed Cheese Cubed
- 1 Cup Cheddar Cheese Shredded
- 1 10oz Red Enchilada Sauce
Instructions
- Preheat ove to 425 degrees. Place pepper on foil-lined baking sheet and roast for 30 minutes. Skin will be blistered and black and brown. Place peppers in ziplock baggie for at least 15 minutes to steam.
- Carefully remove the skin from the peppers trying your best not to tear them. Remove the stem and as many seeds as you can without damaging the peppers. Set peppers aside while preparing the filling. Preheat oven to 350 degrees.
- Saute onion, bell pepper, jalapeño and garlic in the olive oil over medium heat until translucent, about 3 -4 minutes. Set aside and allow to cool completely.
- Combine bread crumbs with the milk in a large mixing bowl. Add in beaten egg, cooled sautéed vegetables, beef and pork, salt and pepper, cumin, cayenne, cilantro, garlic powder and cheddar cheese.
- Mix these ingredients thoroughly. Add in creamed cheese cubes and mix so that there are still some chunks of creamed cheese in the mix.
- Form the meat mixture into 4 torpedo-shaped loafs and carefully stuff the peppers. Place the stuffed peppers cut side down in the pan. Pour the enchilada sauce over the peppers, cover with foil and bake for 1 hour.
- Serve with sour cream, pickled jalapeños and cilantro.
