Chris' Recipes

Bon Appetite!

Stuffed Pablano Peppers

Written By: Chris - Feb• 25•15

Bill and I eat a lot of stuffed peppers.  We wanted to change things up and I created these using Pablano peppers (pronounced “po-BLAH-no”) instead of the usual bell peppers.  They are a mild chili pepper that originated in the state of Puebla, Mexico.  They are used in one of my favorite Mexican classics; the chile relleno in which the roasted pepper is stuffed with cheese, then coated in egg and fried.  The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano that is readily available in most grocery stores. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat, so if you don’t like heat I would recommend a simple bell pepper.  I filled them with ingredients that I had on hand and used up some left over cooked rice and prepared pasta sauce.

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Ingredients: 

2 Pablano Peppers
1 Onion, chopped
1 Tablespoon Extra Virgin Olive Oil
1 Tomato, small chopped
1/2 to 1 lb. Ground Beef
1/2 Cup Cooked Rice, I had left over brown rice
1/2 Cup Ricotta Cheese
2 Tablespoons Italian Seasoning
1 teaspoon Garlic Powder
Salt & Pepper, to taste
1 Cup Pasta Sauce
1/2 Cup Mozzarella Cheese, shredded
Fresh Basil, if desired

Poblano peppers are good candidates for roasting. Roasting brings out the fruitier flavors of the pepper and eases in removing the skin, which can be tough.  Roast or char them.

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To do so, you can either place them on a tray under the broiler, directly on the grill or directly on the open flame, which is what is typically what I do.   Over the open flame, turn them every two to three minutes until they are completely blackened.  They will be charred and blistered on the outside and the flesh will be cooked and blackened.

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Next, you make them sweat.  Once charred and hot, place them in a bowl covered with plastic wrap, close it tightly and let them sweat for 10 to 20 minutes.  Then remove the charred skin which should come right off using the edge of a knife.  You can rinse them if you like, but I don’t.  Make a slit down one side of the pepper cutting lengthwise in each chile, being careful to not cut through to opposite side. Remove and discard seeds.

Preheat the oven to 350 degrees.

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Meanwhile, cook the onions in the oil over medium high heat until they become soft and begin to caramelize.  Add the tomatoes and the ground beef.

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Once the beef is cooked through, drain off any access fat and stir in the Italian seasoning and garlic.  Cook for a few minutes before adding the rice and ricotta.

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Stuff the peppers with the filling.

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Top with the prepared red pasta sauce and top with cheese.  Bake 30 minutes or until heated through.  Turn the oven to broil to brown the cheese watching closely for a bout two minutes.

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The filling is creamy and delicious along with the charred pepper.  We enjoyed this meal paired with a wonderful 2008 Cabernet Franc from Smith Wooton; one of my favorites!

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As a simple side, I served thinly sliced roasted beets.

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Heat about a tablespoon of butter, layer the sliced beets in the melted butter and allow the beets to brown slightly over medium high heat until the edges begin to brown, about five to seven minutes.  Turn and cook another couple of minutes.  Season with salt and pepper.

Enjoy!
Cheers!
~Chris

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