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Stuffed Poblano Peppers Recipe

Stuffed Poblano Peppers Recipe
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Cooking Time : 10 minutes
Serving : 2
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Prepare the ingredients before making Stuffed Poblano Peppers in your home. Then, follow these steps below to serve Stuffed Poblano Peppers for your family or friends.

Ingredients: Stuffed Poblano Peppers

  • 2 large poblano peppers
  • 1 packages cream cheese; room temperature
  • 1/3 cup goat cheese
  • 6 clove garlic; minced
  • 1 red onion; minced
  • 1 red bell pepper; minced
  • 4 oz diced green chiles
  • 1/2 cup sweet corn
  • 1 pinch red pepper flakes
  • 4 limes; zested and juiced
  • 1 bunch cilantro; chiffonade
  • 1 vegetable oil
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • 1 cup Spanish tomato sauce
  • 2 pinch sugar
  • 6 Roma tomatoes; diced
  • 1 roasted red bell pepper; large dice
  • 1 tsp ancho chile pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1 salt and pepper

How to Make Stuffed Poblano Peppers

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Stuffed Poblano Peppers in your home by yourself.

    Step 1
  • Place 1/4 the onions and garlic aside for the tomato sauce.
  • Step 2
  • Heat butter slowly in a saute pan. Add onion and bell pepper and sweat until nearly caramelized. Add a pinch of salt, a teaspoon of the cumin, red pepper flakes, and black pepper. Add corn. Add garlic. Add a pinch of sugar. Sweat until fragrant. Place in a large mixing bowl.
  • Step 3
  • Add cream cheese, lime juice, lime zest, green chiles, dried spices, and a pinch of salt. Mix thoroughly. Chill in refrigerator until consistency is workable, about an hour.
  • Step 4
  • Heat vegetable oil in a saute pan. Add onions, garlic, roasted bell pepper, and tomatoes. Add ancho, paprika, and a pinch of salt. Saute until garlic is brown and fragrant. Puree in a food processor with tomato sauce, a large pinch of sugar, and vinegar. Return to pan and keep hot on stove.
  • Step 5
  • Stuff peppers with cheese mixture. Add to tomato sauce. Cover and bake at 350°for approximately one hour or until peppers are caramelized and tender; or desired consistency.
  • Step 6
  • Variations; Lard, Chihuahua, horseradish, parsley, chimichuri, habanero, chipotle
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