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Vegetable 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

  1. 4 fresh poblano chiles
  2. 2 stalks celery, finely diced
  3. 1 carrot, finely diced (optional)
  4. 1 large onion, finely diced
  5. 1/4 - 1/3 cup diced red bell pepper
  6. 6-12 crimini mushrooms, diced
  7. 1 small zucchini, diced
  8. 2 cloves garlic, minced
  9. 4-5 leaves napa cabbage, cut in half lengthwise and cut into 1/4 inch strips
  10. 1/2 cup chopped fresh cilantro
  11. 1 tsp kosher salt
  12. fresh ground black pepper
  13. 1 tsp crushed chili flakes
  14. 4 deli slices provolone cheese or equivalent other cheese
  15. Olive oil

How to make it

  1. Wash and dry poblano chilis, leaving intact with stem on
  2. Over a gas flame (or in the oven) char the skin of the poblano completely
  3. When fully blackened, place inside a plastic bag for at least 20 minutes to steam and cool enough to handle
  4. Remove from bag and carefully brush off all the blackened skin
  5. Very carefully, cut a slit down one side of the chile and open it up
  6. Using a paring knife, very carefully cut out the seeds and remove them and any membranes
  7. Place into an oiled baking dish side by side in a single layer, cut side up
  8. Preheat oven to 375º
  9. Heat oil in a large non-stick skillet
  10. When hot, sauté carrot, onion, celery, red pepper and chili flakes with 1/2 tsp salt and black pepper until lightly browned
  11. Add mushrooms, zucchini with 1/2 tsp salt and cook until tender
  12. Add garlic and cabbage -- cook about 2 minutes until cabbage is wilted and cooked
  13. Turn off heat and add cilantro -- allow to cool slightly
  14. Gently open a chile and stuff with 1/4 of the filling mixture; repeat with remaining chiles and stuffing
  15. Place one slice (or 1/4) of the cheese over the top of the chili, covering the opening
  16. Place in oven and bake for 15-25 minutes until cheese is melted

Replace part of the stuffing with ground or minced meat, or omit cheese for a dairy free vegan version. Makes a nice vegetarian meal with a salad of greens.

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