STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- 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.
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Jsun lee
[email protected]These peppers were so good! I loved the smoky flavor of the poblanos and the filling was cheesy and flavorful.
Serah Linda
[email protected]I'm not a big fan of poblano peppers, but these stuffed peppers were amazing.
Gabriel Joshua
[email protected]The peppers were a bit difficult to stuff, but the end result was worth it.
Anthony Cadman
[email protected]These peppers were a bit bland for my taste, but I added some extra spices and they were perfect.
JEMIMAH JOSEPH
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
shubh
[email protected]The peppers were perfect! I loved the combination of flavors.
Kasina Timothy
[email protected]These peppers were a bit too spicy for me, but my husband loved them.
Nomcebo Masango
[email protected]I'm not a big fan of poblano peppers, but I loved these stuffed peppers.
Raji Fisayo
[email protected]I made these peppers for a party and they were a huge hit. Everyone loved them.
Abiha Noor
[email protected]The peppers were a bit difficult to stuff, but the end result was worth it.
SohailNadan Nadan
[email protected]I've never had stuffed poblano peppers before, but these were delicious. I'll definitely be making them again.
nehal khan
[email protected]These peppers were amazing! I highly recommend them.
Philo Kombo
[email protected]I thought the peppers were a bit bland, but my husband loved them.
Shabbir Thana
[email protected]The peppers were a bit spicy for my taste, but the filling was delicious.
shaikh aswad
[email protected]This recipe was easy to follow and the peppers turned out great. I will definitely be making them again.
dont changed
[email protected]These peppers were so good! I loved the smoky flavor of the poblanos and the filling was cheesy and flavorful.
Fabiola
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of flavors is amazing and the peppers are always cooked to perfection.
Cecilia Mbatha
[email protected]These stuffed poblano peppers were a hit with my family! They were easy to make and so delicious. The filling was flavorful and the peppers were perfectly cooked.