Stuffed Poblano Peppers!!
Stuffed Poblano Peppers
Summer time stuffed peppers are my new favorite dinner dish.
Filled with yummy, healthy and in-season ingredients this will for sure be a favorite to add to your weekly dinner rotation.
I love the peppers because they can really be tailored to your taste buds and or dietary restrictions.
Replace the meat with an extra zucchini or summer squash and also the chicken stock with veggie stock
Use a vegan cheese and replace the stock with water
Full of goodness I hope you guys enjoy them as much as I do and make them while we soak in the last of summer time. Corn and Zucchini are freshest in the summer so I try to get in as many seasonal ingredients as possible.
5 Poblano Peppers
1 zucchini -shredded
1 small white onion – chopped
1 cup frozen corn
1 can black beans (drained and rinsed)
1 lb ground turkey
2 tbsp chicken stock
1 cup monterey jack cheese
1 1/4 cup pepper jack cheese
1/2 tsp garlic powder
1.2 tsp onion powder
1/2 tsp cumin
1 tsp chipotle chili powder
Step 1: Over the stove top, turn on one of your burners at a medium heat and using tongs, place your peppers on top of the flames to char. 1 minute each side.
Step 2: Remove the peppers and place them in a plastic bag for 10-12 minutes, close the bag only half way and just let it cool on the counter.
Step 3: While the peppers cool, brown your meat. I chose to do ground turkey but you can do ground beef, chicken, whatever you prefer. Add 1 tbsp of olive oil to the skillet and on a medium high heat add your ground turkey. Using your spoon break apart and stir the turkey. Then after cooking for about 2 minutes add a pinch of salt and a pinch of pepper. Cook for another 3 minutes. Browning should take about 5 min. Discard the ground turkey in a bowl to the side.
Step 4: Add 2 more tbsps of olive oil to your pan and also lower your heat to a medium. Add your shredded zucchini ( I simply take a whole zucchini and shred it across the larger side of cheese grater), add your onion and sauté of 5-7 until onions are translucent.
Step 5: While the veggies cook, take the peppers out one at a time and using your hands gently peel some of the blackened/charred pieces that are now flaking off of you peppers and place them in your desired baking this. Once the peppers are lined up, using a sharp knife, cut a line down the front of the pepper to open it up. Using a spoon gently remove the membranes and the seeds.
Step 6: Shred both types of cheese to one bowl and mix together, set aside.
*Pre Heat Oven 350
Step 7: Add the beef, corn, and black beans into the skillet with the zucchini and onions. Stir together for 1 minutes then add your chicken stock and spices, and turn up the heat to a medium high for 3 minutes to simmer and combine. After 2 minutes turn the heat to low then add 1 cup of cheese. Stir the cheese in until melted together.
Step 8: Using a lager spoon fill each pepper generously and then sprinkle the top of the peppers with the remaining 1 1/4 cup of cheese.
Step 9: Cover your baking dish with aluminum foil, but create a tent so its lifted off the peppers and the cheese doesn’t stick to it. The foil helps protect the cheese from burning.
Step 10: Bake for 27 – 30 minutes.
Step 11: Add some yummy toppings, cilantro, scallions, sour cream…whatever you like and serve it up.
Step 12: ENJOY!!