It is time to turn up the heat! A perfect addition to tacos, burgers, salads, or pasta meals is a poblano pepper. These green peppers have a little kick, but if they are left to ripen and turn red then they truly give a full punch. Poblano peppers are chili peppers native to Mexico, but are a great addition to any meal.
- Poblanos are low in calories and rich in fiber
- One cup of raw poblano peppers are just 30 calories, less than 1 gram of fat, 2.5 grams of fiber, 134% of the Daily Value of Vitamin C and less than 1 gram of fat
- Poblanos are also rich in antioxidants which help fight oxidative stress caused by excess free radicals
- These peppers can also fight inflammation and help alleviate pain
- Poblano peppers are loaded, as stated above, with Vitamin C which can help with the immune system and prevent infections
Stuffed Peppers Recipes:
Chicken-Stuffed Poblano Peppers (healthyrecipesblogs.com)
- Olive Oil Spray
- 4 medium Poblano Peppers
- 1 tablespoon Olive Oil
- 2 medium Tomatoes
- 1/2 medium Onion
- 1 tablespoon minced fresh Garlic
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Oregano
- 1 teaspoon ground Cumin
- 2 cups cooked Chicken Breast
- 1 cup part-skim Mozzarella
- 1/2 cup chopped fresh Cilantro
- 1/2 cup sharp Cheddar
Preheat your oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and spray it with oil.
Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes (the smell will be amazing!).
Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit.
Broil the peppers 6 inches below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Let them rest for 5 minutes before serving.
Southwest Stuffed Poblano Peppers (lecremedelacrumb.com)
- 4 Poblano Peppers
- 1 pound lean Ground Beef or Chorizo
- 1 teaspoon each ground Cumin, Chili Powder, Garlic Powder
- 1 cup cooked Long Grain White Rice
- 1/2 cup canned Black Beans
- 1/2 cup frozen or canned Corn
- 1 15-ounce fire roasted diced Tomatoes
- 1 4-ounce can diced Green Chiles
- 1/2 to 1 cup grated Mozzarella or Mexican-blend Cheese
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Vegetarian Stuffed Poblano Peppers with Quinoa and Corn (Pickyeaterblog.com)
- 4 Poblano Peppers
- 2 Roma Tomatoes
- 4 Scallions
- 1 teaspoon Lime Zest
- 2 cups low sodium Vegetable Stock
- 1 cup Quinoa
- 4 tablespoon Plain Greek Yogurt
- 2 cups Corn Kernels
- 2 tablespoons Taco Seasoning
- 1 cup Shredded Pepperjack Cheese
- Salt and Pepper to taste
Adjust an oven rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos through stem, then remove seeds and ribs. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Wash quinoa. Zest lime until you have 1 tsp; quarter lime.
Bring vegetable stock and a large pinch of salt to a boil in a small, lidded pot. Once boiling, add quinoa, cover, and reduce heat to low. Simmer until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: If not all water evaporates, drain excess.)
While quinoa cooks, rub poblano halves with oil (about 1 tsp per pepper – 4 tsp total); season with salt and pepper. Place on a baking sheet cut sides down. Roast on middle rack until tender, about 20 minutes. Meanwhile, in a small bowl, combine greek yogurt or sour cream, lime zest, a squeeze of lime juice, and 2 tsp water. Season with salt and pepper.
Drain corn and pat dry with paper towels. Heat a drizzle of oil (about 1 tsp) in a large, oven-safe pan over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes. (TIP: If corn begins to pop, cover pan.)
Reduce heat to medium and add tomato, scallion whites, and Southwest Spice blend or taco seasoning. Cook, stirring occasionally, until tomato breaks down, about 2 minutes. Season with salt and pepper.
Stir cooked quinoa into pan with veggies; season with salt and pepper.
Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. Place in pan with remaining grain mixture, nestling each poblano half in the grains. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle evenly with cheese. Heat broiler to high.
Transfer pan with stuffed peppers to middle rack of oven. Broil until cheese is melted and lightly browned, 2-3 minutes.
Remove from oven, then top with lime crema and scallion greens. Divide among plates. Serve with any remaining lime wedges on the side for squeezing over.
