Stuffed Poblanos

The Peppers are just beautiful this time of the year, we have beautiful Poblanos, Green Chili Peppers and Jalapeno. We love to stuff the Poblanos with the awesome vegetables that are still coming out of the gardens and farmers market. These Stuffed Poblanos are great to make for a crowd or a nice casual dinner for your family. We just love the flavor combination of these Poblanos that keep you coming back for seconds.

Stuffed Poblanos

Stuffed Poblanos

Miz Helen's Kitchen

Ingredients

6 to 8 poblano chilies, charred and peeled

2 ears corn, grilled and cut off the cob

2 cup Roma Tomatoes, chopped

1 bunch green onions with tops, chopped

1 cup brown rice, cooked

1/2 cup cilantro, divided

2 tablespoons cream cheese,softened

4 tablespoons lime juice

1 jalapeno, seeded and chopped fine

3 cloves garlic, minced

1 cup pepper jack cheese, shredded

3/4 cup queso fresco, crumbles

Cooking Spray

Directions

Completely coat the poblanos and the corn with cooking spray, the place them on a hot grill.

Grill the poblanos 6 minutes on each side, making sure that they are charred on all sides.  When the poblanos have been charred wrap them in plastic wrap, then in foil and let them set for 15 to 20 minutes, then peel the skin off. Split the pepper in the center and remove the seeds and the membranes.  Set  the peppers aside.

Grill the corn until lightly charred on all sides, then cool and remove the kernels from the cob. 

Combine the corn kernels, cooked rice,1 cup tomatoes, chopped green onions, chopped jalapeno minced garlic, 3 tablespoons cilantro, lime juice, cream cheese, and the pepper jack cheese, until completely blended.

Divide the stuffing into the number of poblanos that you have, then open the center of the poblano and stuff the pepper. Place the stuffed peppers on a baking sheet.

Bake the peppers in a preheated 400 degree oven for 7 minutes. Remove the peppers and sprinkle the queso fresco on the top of the peppers and cook for 5 minutes.

Garnish with the remainder of the tomatoes and cilantro.

Serve with Salsa.

Inspired from Cooking Light

Print Recipe 

Begin With Fresh Garden Vegetables

Grill The Corn and Peppers Until Charred

Wrap The Peppers Then Remove The Skin

Split The Peppers and Remove The Seeds

Prepare The Stuffing

Stuff The Peppers

Add The Cheese and Bake

Garnish With Tomatoes

Great For A Crowd

A Casual Dinner

Enjoy!

Serving With Miz Helen's Salsa
From Garden To Table Salsa

It is always great to spend time with you when you stop by. I hope that you will have a chance to try this recipe for Stuffed Poblanos, it is delicious. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen