Best 2 Vegetarian Stuffed Poblanos Recipes
Embark on a culinary adventure with our guide to crafting delectable vegetarian stuffed poblanos. These vibrant and flavorful peppers offer a tantalizing combination of textures and flavors, making them a perfect centerpiece for any meal. Explore a variety of fillings, from classic Mexican-inspired choices to innovative combinations of grains, vegetables, and spices. With endless possibilities for customization, vegetarian stuffed poblanos cater to diverse tastes and preferences, making them an ideal dish for both casual gatherings and special occasions. Immerse yourself in the aromatic world of stuffed poblanos and discover the joy of creating a satisfying and memorable vegetarian meal.
Here are our top 2 tried and tested recipes!
VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY
Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
- Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
- Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
- Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
- Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
- Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
- Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
- Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams
VEGETARIAN STUFFED POBLANOS
Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.
Provided by Podkayne
Categories Black Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
- Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.
Tips:
- Choose the right poblano peppers: Look for peppers that are deep green in color, firm to the touch, and have smooth skin. Avoid peppers that are bruised or have blemishes.
- Roast the peppers properly: Roasting the poblano peppers brings out their natural sweetness and flavor. To roast the peppers, place them directly over an open flame or under a broiler until the skin is blackened. Once roasted, place the peppers in a paper bag or bowl and let them steam for 10 minutes. This will make it easier to peel off the skin.
- Make sure the filling is well-seasoned: The filling is what really makes these poblanos special, so make sure it's packed with flavor. Use a variety of spices and herbs to create a filling that is both savory and aromatic.
- Don't overstuff the peppers: Overstuffing the peppers will make them difficult to close and will also make them more likely to burst while cooking. Fill the peppers loosely so that there is some room for expansion.
- Bake the poblanos at a high temperature: This will help to create a crispy outer crust and a tender, flavorful filling.
Conclusion:
Vegetarian stuffed poblanos are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a party appetizer. With their smoky roasted flavor, creamy filling, and crispy outer crust, these poblanos are sure to be a hit with everyone who tries them. So next time you're looking for a vegetarian dish that is both flavorful and satisfying, give these stuffed poblanos a try. You won't be disappointed!
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