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:
covered percent of daily need
