With all of these new crops coming in, we are having fun trying out new things in the kitchen and exploring new veggies. We are no stranger to stuffed bell peppers, but we have never cooked with poblano peppers. We grabbed a few of those gorgeous poblano peppers from Barefoot Gardens last week and experimented a bit with our our stuffed pepper recipe.
Ingredients
- 3 poblano peppers
- 1tsp olive oil
- 3 green onions, chopped. Green part separated from white part
- 1/2 green or red bell pepper
- 1/2 can black beans, drained and rinsed
- 1/4 c corn
- 1/2 lb chorizo or sausage
- 1/2 c. cooked brown rice or quinoa
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano
- salt & pepper to taste
- Cheese, cilantro, avocado, salsa for optional toppings
Directions
- Broil the peppers: turn on your oven to broil. Place poblano peppers on a baking sheet and under the broiler. Cook the peppers until the skin is black and blistered and the peppers are soft. Turn them every few minutes to cook them evenly. Once blacked, remove from oven and wrap in foil to steam. Set aside.
- Pre-heat oven to 425F and lightly grease a small baking dish.
- Cook the Filling: Heat olive oil on medium heat in a large skillet. Cook white parts of green onion and bell pepper until soft. Add in chorizo or sausage, corn, black beans, and green onion tops. Add in spices. Stir often and add a little water to the skillet if mixture becomes dry.
- Cook brown rice or quinoa according to package instructions.
- Mix filling with brown rice and season with salt and pepper.
- Stuff Peppers: Carefully peel off the blistered skins of the peppers, slice open one side and remove the stem and seeds. Place in baking dish and spoon the filling into each pepper. If you are a cheese lover, add some to the top, then put in oven. Bake @ 425F for 20 minutes until bubbly and cheese is slightly brown. Top with your favorites and enjoy!
Share!
Reviews 0
No public reviews yet! Will you be the first?