Stuffed and Baked Poblano Peppers

Pile it all on there!

I had never tried Chili Rellenos till I went to Todos Santos in May. Even then, I only chanced a nibble from my friend Hannah’s lunch, but after trying the Chili Rellenos at Pescado Blanco in Whitefish, Montana, I’ve been craving them ever since.

Like most recipes I’m inspired by, these stuffed poblano peppers are nothing like the ones I ate in Montana. Since I’m not eating much dairy these days, an ooey, gooey, delicious melted mess of stuffed poblano was out of the question. Instead, it turned into an everything but the kitchen table kind of meal.

 

What you will need:

frying pan

baking sheet

chopping board

knife

preheat the oven to 350 degrees

 

Ingredients:

2 poblano chili peppers

Cauliflower “rice” – dice 1/4  cauliflower or, put 1/4 cauliflower in a food processor until it reaches a rice like size.

1 can of black beans

2 diced tomatoes

1/2 yellow onion, diced

2 cups of spinach

3 garlic gloves, diced

olive oil,

3 stalks of fresh oregano

salt, pepper, and cayenne to taste

 

 

Method:

First, slice poblanos in half , strip them of the seeds, and place on a baking sheet to roast in the oven at 350 degrees. Allow to roast for 20 minutes.

 

While the poblanos are roasting, simmer the onions on a low heat with olive oil until they start to clear. Add black beans, garlic, tomatoes, spinach, oregano, and seasonings. Cover until the spinach has wilted.

 

Remove poblanos from the oven and stuff as much of the black bean, spinach and tomato mixture as you dare into the peppers. I sprinkled a TINY amount of 6 month aged cheddar on top, just for a little bit of melted cheese deliciousness. Pop back in the oven for 10 minutes, or until you can’t wait any longer!

 

We topped our stuffed poblanos with guacamole and pico de gallo. We  served them with a simple salad of red leaf lettuce, red cabbage, roasted sunflower seeds, and a dressing of olive oil, balsamic vinegar, and dijon mustard.

 

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