Stuffed Poblano Peppers

Stuffed Poblano Peppers might be just the side dish you are searching for. One serving contains 356 calories, 12g of protein, and 28g of fat. This recipe serves 10 and costs $2.22 per serving. Many people made this recipe, and 303 would say it hit the spot. If you have yellow onions, panko breadcrumbs, unsalted butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 64%. Similar recipes are Stuffed Poblano Peppers, Stuffed Poblano Peppers, and Stuffed Poblano Peppers.

Servings: 10

Preparation duration: 70 minutes

Cooking duration: 40 minutes

 

Ingredients:

4 to 5 tablespoons aged balsamic vinegar

2 tablespoons canola oil

1 tablespoon confectioners' sugar

6 sprigs fresh basil

12 sprigs fresh thyme

3 large cloves garlic, minced

Kosher salt

12 ounces mozzarella, cut into 1-inch cubes

1/2 cup extra-virgin olive oil

3/4 cup panko breadcrumbs, toasted

1/2 cup finely grated Parmesan

6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed

2 medium red bell peppers, seeded and finely diced

1 1/2 teaspoons red pepper flakes

1 tablespoon red wine vinegar

8 ripe Roma tomatoes, halved lengthwise

1/2 stick (4 tablespoons) unsalted butter, melted

3 medium yellow onions, finely diced

Equipment:

baking paper

baking sheet

oven

whisk

bowl

slotted spoon

frying pan

wooden spoon

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

3. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt.

4. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.

5. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.

6. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool.

7. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl.

8. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes.

9. Add the onions to the bell peppers.

10. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.

11. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.

12. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.


Nutrition Information:

Quickview
356k Calories
11g Protein
27g Total Fat
16g Carbs
11% Health Score
Limit These
Calories
356k
18%

Fat
27g
43%

  Saturated Fat
10g
63%

Carbohydrates
16g
6%

  Sugar
7g
9%

Cholesterol
42mg
14%

Sodium
534mg
23%

Get Enough Of These
Protein
11g
24%

Vitamin C
99mg
121%

Vitamin A
2041IU
41%

Calcium
273mg
27%

Vitamin K
25µg
25%

Vitamin E
3mg
22%

Phosphorus
211mg
21%

Vitamin B6
0.35mg
18%

Manganese
0.33mg
16%

Vitamin B12
0.86µg
14%

Fiber
3g
14%

Selenium
8µg
12%

Vitamin B2
0.2mg
12%

Potassium
409mg
12%

Zinc
1mg
10%

Folate
40µg
10%

Vitamin B1
0.15mg
10%

Magnesium
34mg
9%

Iron
1mg
8%

Vitamin B3
1mg
7%

Copper
0.13mg
7%

Vitamin B5
0.35mg
3%

Vitamin D
0.25µg
2%

covered percent of daily need
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