We got this fresh yummy looking batch of poblano peppers from the farmers market and I knew I wanted to eat them stuffed.
A few googlings garnered me these tid bits of wisdom.
1.These peppers are a little spicier than thier country cousins the Capsicums/bell peppers.
2.While most all recipes seemed to use black beans, kernels of corn or rice the stuffing could actually be anything to suit ones taste!
1 immediately made this our kind of pepper.
2 made it my kind of cooking!
Vola! all said and done...
Heres what went into making ours:
5 poblano peppers
1 large tomato
1/2 cup Lima beans
1 small red onion
1 clove of garlic
1 small jalapeño pepper
1 tbspn lemon juice
Salt to taste
How we made it:
Slit the peppers lengthwise into half, keeping the stems intact.Scoop out seeds and ribs.
Line and grease a baking tray and lay the peppers on them.
In a food processor, add the tomato, onion, garlic, jalapeño, cilantro and Lima beans. Purée into a chunky salsa like consistency. Add lemon juice and salt.
Fill the poblano with this salsa. Top with the shredded cheese.
Preheat oven to 425F.Bake in oven for 40mins until cheese melts and crusts.
We had it with stir fried Lima beans. (Recipe will follow in a future post.)
You can add other spices like cayenne, black pepper, cumin etc. to the filling.
Lima beans were used as these were handy.You can add the beans whole without purée if it suits you.
Also in some recipes cooked rice was added to the filling. In which case the stuffed poblanos can be served as an entrée! Black beans, corn, rice, shredded meat....the choices are endless!
So any which way you stuff them, I see these poblanos making many a happy appearances at our dinner table. Tell me your story!
Until next time.....
You can also read my non-culinary ramblings here at Musings.