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Creamy Stuffed Poblano Peppers
Poblanos are occasionally mislabeled as pasilla, but they are quite different. Poblanos are dark green, wide at the top and a bit fat (although not as large as bell peppers) - see it here, whereas pasilla peppers are actually the dried form of the chilaca pepper - see it here.
What you need
- 4 fresh poblano chiles
- 2 stalks celery, finely diced
- 1/4 cup diced red bell pepper
- 1/4 red onion, diced
- 2 scallions, sliced
- 6-12 crimini mushrooms, diced
- 1 cup fresh corn or frozen thawed
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1 tsp kosher salt
- fresh ground black pepper
- 1 cup shredded cheddar cheese or any kind you like/have
- 1/4 cup or so pure dairy cream (no additives)
- Olive oil
How to make it
- Wash and dry poblano chilis, leaving intact with stem on
- Over a gas flame (or in the oven) char the skin of the poblano completely
- When fully blackened, place inside a plastic bag for at least 20 minutes to steam and cool enough to handle
- Remove from bag and carefully brush off all the blackened skin
- Very carefully, cut a slit down one side of the chile and open it up
- Using a paring knife, very carefully cut out the seeds and remove them and any membranes
- Place into an oiled baking dish side by side in a single layer, cut side up
- Preheat oven to 375º
- Heat oil in a large non-stick skillet
- When hot, sauté celery and red pepper with 1/2 tsp salt and black pepper until lightly browned
- Add mushrooms with 1/2 tsp salt and cook until tender
- Add garlic and cook a couple of minutes
- Turn off heat - add corn and cilantro -- allow to cool slightly
- Gently open a chile and stuff with 1/4 of the filling mixture; repeat with remaining chiles and stuffing
- Pour about 1 tablespoon cream over filling in each pepper
- Divide the cheese over the top of the peppers, lightly covering the opening
- Place in oven and bake for 25 minutes until cheese is melted
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