Preparing poblano peppers:
Fire roast Poblanos on gas stove, on a grill, or in the oven set to broil. You want to burn (blacken) the outside skin. Once completely black, put in a plastic or paper bag to steam. Then I peel peppers one at a time under running cool water, using a sieve to catch the seeds, skin, and other stuffs as I peel the skin off. You want to remove the outside burnt layer, and then make a slit in each to remove the stem top, seeds and ribs, then set aside.
The peppers are now soft and ready to bake with stuffing or cut into slices for toppings. Keep in mind doing this in the kitchen will release the peppers into the air so open windows and have your stove fan running to help remove the capsin in the air. Also remember that after washing the peppers by hand you will have capsin on your hands so do not rub your eyes (from experience it is very long lasting and painful), be sure to wash your hands very well or wear throw away gloves.
Nutrition: 1 poblano = 13c, 3k, .6p, 1.1f,
Nutrition counts are by Nutritionix
Chorizo Egg Beans Stuffed Poblanos
Ingredients: 10 roasted poblano peppers. Filling: 1/2 diced white onion, 3C finely chopped cauliflower florets, 8oz chopped chorizo sausage, 2C shredded part skim mozzarella cheese, 1 can pinto beans, 2T flax meal, 4T water, and 8 eggs.
Directions: Prep the poblanos and put a slit in them from top to bottom so you can fill them from the side and not the top. Preheat oven to 450F. Mix 2T flax meal with 4T water and allow to thicken. Whisk eggs together and add the thickened flax meal to the eggs and set aside. In an oil sprayed skillet cook the onions until soft, then add cauliflower for a few minutes, and finally add the Chorizo (meat or soy) to cook for an additional few minutes. Dump into a bowl and add the beans. Then add the eggs/flax mixture and mix well. Fill each pepper with the mixture and place on a parchment lined baking sheet. Top the filling with grated cheese. Bake ~15-20 minutes. Serve.
Nutrition:
Meat Chorizo – Per pepper: 267.2c, 15.24k, 28.92p, 5.3f, 635.49s
Soy Chorizo – Per pepper: 210c, 16.26k, 27.12p, 5.82f, 515.49s
Sweet Stuffed Poblanos
Ingredients: 6 roasted poblano peppers. Stuffing: 2C rinsed Great Northern beans, 2C sweet corn and chili salsa, ½C diced yellow onion, 1 small sweet potato, 1¼C salsa, 2t chili powder, 1t cumin, 1t dried oregano, 1C grated jack pepper cheese, 1/4C chopped cilantro.
Directions: Prep the poblanos and put a slit in them from top to bottom so you can fill them from the side and not the top. Oven 350F. Poke holes in the potato and microwave on high for ~4 min. Cool and cut into small cubes. Mix all ingredients together in a bowl (beans, corn, onion, sweet potato, salsa, and spices) and divide into the peppers. Bake on parchment lined baking sheet for ~30 min with tented foil top, then remove foil sprinkle cheese on top and bake for another ~5 minutes until cheese is melted. Serve with cilantro topping.
Nutrition:
Per pepper: 224.92c, 32.57k, 10.55p, 6.9f, 590.3s
Cornmeal Bean Stuffed Poblanos
Ingredients: 6 Poblanos. Sauce: 28oz tomatoes puree, 1 diced shallot, salt, pepper, 2 minced garlic. Stuffing: 2C rinsed canned Kidney beans, ½C whole grain yellow cornmeal, ½C grated jack pepper cheese, 1 diced shallot, 1 minced garlic, 1t cumin, and ¾C water.
Directions: Prep Poblanos. In blender combine tomatoes puree, 1 diced shallot, salt, pepper, 2 minced garlic. Pour blended sauce in a baking dish and set aside. In bowl combine Kidney beans, whole grain yellow cornmeal, grated jack pepper cheese, 1 shallot, garlic, cumin, and water. Put bean mixture in each pepper, top with sauce from pan, once done sprinkle remaining ½C jack cheese (200c). Bake in an oven dish ~45 minutes.
Nutrition:
Per pepper: 306.34c, 45.67k, 65.55p, 11.07f, 366.68s
Rice Bean Avocado Stuffed Poblanos
Ingredients: 6 Poblanos. Rice: 12C water, 1C raw rice, reserving 1/2C rice water. Stuffing: ½ sliced onion, ¼t cumin, pinch salt, 1T oil, 1C salsa, 15oz pinto beans, ½t cumin, ¼t salt, ¼C chopped cilantro, and 1 sliced avocado.
Directions: Cook rice. Prep Poblanos. Oil skillet and sauté onions, add cooked rice, cumin, salt, salsa, cilantro and mix well then take off the heat. In large saucepan add 1/4C rice water (no more than 1/2C only if needed) with rinsed beans, cumin, salt and cook until bubbly. Combine the onions/rice mixture with the bean mixture. It should not be runny with too much liquid. Fill the open poblanos, placed on a parchment lined baking sheet. Bake at 375F for ~15 min. Let cool then add chopped cilantro and sliced avocado on top. Serve.
Nutrition:
Per pepper: 179.07c, 28.52k, 17.7p, 7.74f, 543.87s
