Stuffed Taco Poblano Pepper
Stuffed Taco Poblano Pepper🌶️
Ingredients:
4 large poblano chiles – total weight 14 ounces
1 ½ cup tomatoes, chopped
1 cup leeks, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
¼ tsp ground cinnamon
1/2 tsp Kosher salt
Non-stick pan spray
10 ounces shredded cooked dark meat chicken or Ground Beef
1-1/2 cups cooked grated cauliflower
2 cups grated low fat sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
2 tsp lime juice
Directions:
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and cauliflower rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Makes 4 servings.
Poblano peppers are a popular choice for stuffed pepper recipes due to their mild heat and rich flavor. When roasted and peeled, poblanos develop a smoky taste that perfectly complements the savory filling made with chicken or ground beef, fresh herbs like cilantro, and warming spices such as cumin, oregano, and cinnamon. Using grated cauliflower as a substitute for rice or bread crumbs is a clever way to add texture and nutrition while keeping the dish low in carbohydrates. Cauliflower is rich in vitamins C and K and adds a subtle earthiness that balances the tangy lime juice and sharp cheddar cheese. To prepare the poblanos optimally, broiling them until their skins blacken facilitates easy peeling and imparts a delightful charred flavor. Turning them inside out to remove seeds ensures the filling sits perfectly inside the pepper, avoiding bitterness from seeds. The combination of spices used in the tomato puree deepens the flavor profile, enhancing the overall taste experience. Including a step where the puree reduces to a thick, pulpy consistency intensifies the flavors and prevents the filling from becoming watery. For those interested in customizing the recipe, substituting chicken with ground beef or plant-based proteins provides versatility. Additionally, topping the stuffed peppers with extra cheese under the broiler creates a beautifully browned, melty crust that elevates presentation and taste. This dish serves as a balanced meal option, combining proteins, vegetables, and spices in a wholesome preparation ideal for dinner. It offers a great way to incorporate healthy ingredients while enjoying traditional Mexican-inspired flavors.
Bet that is good with Poblanos! Great twist! 🥰