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STUFFED POBLANO PEPPERS

I love a good stuffed pepper so for the 4th of July this year I prepared just that.  Not really knowing what to use, I decided to use the ingredients I use most in my kitchen and combine them to come up with an outstanding stuffing for the Poblano Peppers.  I found it interesting that 2 different grocery stores were trying to pass of Pasilla Chili Peppers for Poblano Peppers.  Luckly I know what each looks like and was not fooled into thinking I was purchasing a Pasilla Pepper.

Poblano Peppers are usually used in sauces, salsas, and stuffing mixes. The membranes and seeds of Poblano peppers is where most of the heat is found. So, if you don’t want it to be quite so spicy, be sure to take the veins and seeds out before using the pepper. It is best to roast them with a little olive oil or grill them until they are soft enough to peel the skin from the pepper. To do this without a lot of hassle it is best to roast the Poblanos with a little olive oil then place them in a bowl covered with plastic wrap so the steam helps to separate the skin from the flesh. Before long the skin will be soft enough to peel off in sheets. Some recipes will call for searing Poblanos until the skin is black by placing them in a broiler or over an open flame. You can also choose to dry the peppers out for later use; known as Ancho chiles.

The Pasilla Chile pepper is a mild to medium-hot, rich-flavored chile.  In the United States producers and grocers often incorrectly use ‘pasilla’ to describe the poblano, a different, wider variety of pepper. Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano and are very good in sauces.

Stuffed Poblano Peppers

10 Poblano Peppers (roasted and peeled)

For Filling:

1/2 lb Ground Beef

1/2 lb Bacon

1 cup brown rice

1 14 oz Can diced tomatoes

½ tsp Cumin

½ tsp Oregano

1 tblsp Garlicgarlic

½ large red onion (finely diced)

Salt to taste

Pepper to taste

1 tsp Cocoa

1/8 tsp Stevia

Cheese (2 slices per pepper)

Sauce:

1 cup Sour Cream

1/8 cup Cilantro (finely chopped)

Roast, peel, and de-seed the peppers.  Cook Ground beef and bacon (I cooked these separate).  Sweat onions for 7 to 9 minutes on medium heat.  Combine beef, bacon, and onions.  Add tomatoes and bring to simmer; adding remaining ingredients, except the cheese.  Simmer for 5 to 7 minutes.

Slice cheese thin (2 slices per pepper).  Open pepper up and place one slice of cheese in center; top with filling; place 2ndslice of cheese on top and fold over sides of pepper on top of cheese.  Carefully place on cooking sheet.  Repeat until remainder of peppers are stuffed.

Bake for 30 minutes at 400 degrees.  Mix together the sour cream and cilantro.  Before serving top each stuffed pepper with a dollop of the sour cream and cilantro mixture.

Enjoy the chocolate journey!

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