BreezyCooking
Washing Up
Since the farmers market had wonderful Poblano peppers this past Saturday, bought a few & enjoyed them for dinner last night. Served on a bed of Knorr's Mexican Rice mix with a big green salad alongside - delicious.
BREEZY BAKED STUFFED POBLANO PEPPERS
6 – 8 fresh green poblano peppers (depending on their size and your appetite), &
1 brown paper bag, food-safe plastic bag, or bowl with plastic wrap to cover that will comfortably hold peppers. Keep in mind that Poblano peppers can vary widely in their heat level – some are just little bit spicier than bell peppers, others can be almost as hot as Jalapenos. There’s really no way to tell other than a taste test.
3 – 4 tablespoons of grated cheese PER PEPPER, such as cheddar, Monterey Jack, or – if you like extra heat – one of the “hot pepper” cheeses now on the market. The recently available preshredded Mexican-cheese mixtures also work very well here. A standard-size block of any two of the above, or 1-2 bags of preshredded cheese mix should give you more than enough cheese to stuff 6 – 8 peppers.
One 10-oz. can of red Enchilada Sauce.
Preheat broiler for approximately ten minutes. Lightly coat a rimmed baking sheet with oil and place peppers on it with space between them. Broil for 5-6 minutes, turn peppers over & broil for another 5-6 minutes, or until skin is black & blistered. Place peppers in paper or plastic bag, or in plastic-wrap covered bowl and allow to sit for approximately 15 - 20 minutes or until cool enough to handle comfortably. One by one, gently peel blistered skin off of peppers (this may be done under a GENTLE stream of cold running water). Leaving the stem intact, gently cut a lengthwise slit in each pepper and carefully remove seeds***.
Preheat oven to 350 degrees. Using any baking dish that will comfortably hold the peppers in a single layer (an 8” x 8” or 10” x 10” works well for me, coat the bottom with half the enchilada sauce. Carefully stuff approx. 3 to 4 tablespoons of grated cheese into each pepper and place in sauced dish. Top with drizzles of the remaining sauce.
Bake uncovered for 20 – 25 minutes, or until peppers are heated through and cheese is melted. Remove from oven & allow to stand for 5-10 minutes before serving.
Served with or on top of your favorite Spanish/Mexican/yellow rice with a green salad & perhaps some refried beans on the side. This makes a nice, lively vegetarian entrée.
***This is sometimes easier said than done. Don’t have a heart attack if your peppers tear a bit here and there. Once they are stuffed with cheese and everything is melted and oozing together – no one will know the difference.
Here's a pic before they go into the oven:
BREEZY BAKED STUFFED POBLANO PEPPERS
6 – 8 fresh green poblano peppers (depending on their size and your appetite), &
1 brown paper bag, food-safe plastic bag, or bowl with plastic wrap to cover that will comfortably hold peppers. Keep in mind that Poblano peppers can vary widely in their heat level – some are just little bit spicier than bell peppers, others can be almost as hot as Jalapenos. There’s really no way to tell other than a taste test.
3 – 4 tablespoons of grated cheese PER PEPPER, such as cheddar, Monterey Jack, or – if you like extra heat – one of the “hot pepper” cheeses now on the market. The recently available preshredded Mexican-cheese mixtures also work very well here. A standard-size block of any two of the above, or 1-2 bags of preshredded cheese mix should give you more than enough cheese to stuff 6 – 8 peppers.
One 10-oz. can of red Enchilada Sauce.
Preheat broiler for approximately ten minutes. Lightly coat a rimmed baking sheet with oil and place peppers on it with space between them. Broil for 5-6 minutes, turn peppers over & broil for another 5-6 minutes, or until skin is black & blistered. Place peppers in paper or plastic bag, or in plastic-wrap covered bowl and allow to sit for approximately 15 - 20 minutes or until cool enough to handle comfortably. One by one, gently peel blistered skin off of peppers (this may be done under a GENTLE stream of cold running water). Leaving the stem intact, gently cut a lengthwise slit in each pepper and carefully remove seeds***.
Preheat oven to 350 degrees. Using any baking dish that will comfortably hold the peppers in a single layer (an 8” x 8” or 10” x 10” works well for me, coat the bottom with half the enchilada sauce. Carefully stuff approx. 3 to 4 tablespoons of grated cheese into each pepper and place in sauced dish. Top with drizzles of the remaining sauce.
Bake uncovered for 20 – 25 minutes, or until peppers are heated through and cheese is melted. Remove from oven & allow to stand for 5-10 minutes before serving.
Served with or on top of your favorite Spanish/Mexican/yellow rice with a green salad & perhaps some refried beans on the side. This makes a nice, lively vegetarian entrée.
***This is sometimes easier said than done. Don’t have a heart attack if your peppers tear a bit here and there. Once they are stuffed with cheese and everything is melted and oozing together – no one will know the difference.
Here's a pic before they go into the oven:
