stuffed poblano peppers 

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Stuffed Poblano Peppers

While grocery shopping one day I picked up a few poblano peppers on a whim. I used to love getting the cheese-stuffed poblano pepper at our local Mexican restaurant, and I thought I’d try to whip up something using them as well. It’s not an ingredient I’m familiar with using, but I eventually came up with this beauty. It’s a bit hefty to be called an appetizer, but what the heck, right?! I hope you will find them to be as yummy as we did!




    4 poblano peppers halved (8 halves)

Roasted Tomatoes

    4 roma tomatoes halved (8 halves)

    1 tsp salt

    1 tsp red pepper flakes

    1 tbsp confectioners sugar

    4 tsp olive oil


    1/4 cup sweet orange peppers

    1 medium onion diced

    1 head garlic minced


    1/2 stick butter

    1/4 cup parmesan

    1/2 cup panko bread crumbs

    10 oz shredded mozarella

  1. Roasted Tomatoes  
    1. halve the tomatoes 
    2. lay face-down on lined baking pan
    3. In bowl mix olive oil, sugar, salt and red pepper
    4. Spoon over tomatoes
    5. Bake on 375 for about 35 minutes until tender
    6. Remove from oven, let cool, then gently peel off the skin
    7. Set roasted tomatoes aside to use in filling
  2. Poblano prep
    1. Heat a pan on medium-high on stove and add enough oil to cover bottom
    2. add a couple peppers at a time
    3. Aim is to soften peppers a bit but not over cook
    4. set aside
  3. Filling
    1. Using same pan and oil, add onions, garlic and sweet peppers
    2. Saute down until tender and onions translucent
  4. Topping
    1. Mix parmesan and panko in a bowl
    2. Melt 1/2 stick butter
    3. Stir the butter into the parmesan/panko mix
    4. It should be crumbly
  5. Adding it all together
    1. Build each in this order: poblano > roasted tomato > onion mixture > mozzarella > crumble
    2. Bake on 375 for about 10 minutes
    3. Crumble should be lightly brown and crispy