Best Vegetarian Stuffed Poblano Peppers Recipes

VEGETARIAN STUFFED POBLANOS PEPPERS

Steps:

• Set one oven rack to the top of the oven, another rack in the center and preheat oven to broil.
• Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on a baking sheet. Place the poblanos on the top rack.
• Using tongs, turn the poblanos about every 2 - 3 minutes for a total of about 9 - 12 minutes, or until they're nice and charred (blistered) on each side. Remove from oven and transfer the peppers to a covered container to steam for about 10 minutes (this makes them easier to peel). The peppers will be soft at this point. Lower the oven temperature to 375 Fahrenheit (190 Celsius).
• Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water (this helps them cool as well) and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
• While the peppers are roasting, in a medium sauce pot or Dutch oven, add the oil and heat on medium until shimmering. Add the onion and bell pepper and saute' on medium low for about 5 minutes or until softened. Add the rice and stir for two minutes, slightly toasting. To the rice mixture add the salt, cumin, paprika, chili powder, and garlic and stir for about 1 minute or until spices are fragrant. Stir in the tomato paste, salsa and broth. Bring to a boil, then reduce heat to low. Lid the pot and cook for about 16-18 minutes, or until the rice in tender. Remove lid and stir. The rice will be moist and creamy. Remove from heat. If the rice is sticking add a splash of water. Stir. Relid and allow to rest off heat for 10 minutes.
• Stir in the zucchini, corn, beans and cheese (if using). Squeeze in the lime juice. Stir. Taste for salt adjustment. Set aside.
• Lightly oil (or use pan spray) a casserole dish and set aside.Carefully stuff each pepper with the stuffing, shaping the pepper around the stuffing. Transfer to the casserole, laying the peppers snugly against each other. MAKE AHEAD: At this point the peppers can be covered with foil and held in the fridge for up to two days. Bake as directed.Cover the baker with foil, then bake in a 375 Fahrenheit oven for about 20 minutes or until heated through.
• In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 cup (78 grams) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
• Serve family style right out of the casserole with sliced avocado, cilantro, sour cream, salsa and lime wedges.
• Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350 Fahrenheit oven for about 20 minutes.

VEGETARIAN STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 350° F.
• Heat olive oil in a saucepan. Add onion and cook until soft. Then add rice and 1 ¼ cup water. Cover with a lid, bring to a boil and reduce heat. Cook for 35-40 minutes or until rice is tender.
• Prep the tomatillos, white corn and cilantro.
• When rice is done cooking, add the tomatillos, white corn and cilantro. Mix together well and add salt and pepper to taste.
• Cut open the poblanos and remove the seeds from the inside of the peppers. Place the poblano peppers in an oven safe casserole dish.
• Fill each poblano pepper with the rice mixture. Cover with foil or lid and cook at 350° F for 25-30 minutes.
• Place the avocado in a bowl and mash with a fork. Add the yogurt, white vinegar and lime juice. Mix together well and add salt and pepper to taste.
• When peppers are cooked, serve up drizzle with avocado lime crema and toasted pumpkin seeds.

VEGETARIAN STUFFED POBLANOS

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.