Fiery Stuffed Poblanos
Total TimePrep: 50 min. + standing Bake: 20 min.
Wow! Love this dish. Have made it several times as it is VERY popular with my family. Extra filling makes a great wrap.
I didn't use "fat-free cheese or sour cream". I used thawed, drained frozen corn vs. canned. I put the peppers on my gas stove top that has a professional vent, or one can put the peppers on a gas BBQer. I have several recipes that I have to roast peppers, I find it easy to place charred peppers in a plastic zip bag. I tried this recipe for it was created by a fellow VFE, it's great and we will be making this again!
This is a colorful dish that was very tasty. The filling is also great with tortilla chips. I will be making this one again!
This dish really needs some cumin and oregano. Onion,also, is a great flavor maker. This really needs something besides garlic. Otherwise, poblano peppers are hotter than Anaheim chiles which we usually use so cayenne is really not necessary. Some Mexican chorizo would be a good addition to this dish and would spice and flavor this up more if a meat addition is desired.
We thought this was a great recipe. The Pablanos were out of the garden and we added a little bit of ground beef and a couple if Serrano peppers, ( we like our food Spicy).
Left out the rice and zucchini, and added ground beef. They were quite good.
This is a delicious recipe. However, each time I make it, the peppers get too soft. Perhaps I should let them 'sweat' less?
Excellent meatless meal. I added Chilpote Tabasco to kick it up. Everyone loved it! I will be making this again. I will aslo try using smaller peppers to use as a first course or appetizer.
Mild flavor can appeal to all levels.
There are so many delicious ingredients in here, but the end result just wasn't exciting enough for us. We're spice fiends, so it may just be that I needed to add a jalapeno or some cayenne to the filling to give it that extra oomph. I did sub half the Mexican cheese blend with pepper jack, but it wasn't enough to satisfy our spicy tooth.