Add
the chopped poblano peppers, the onion mixture, salt, pepper, and the cilantro to the saucepan with the sweet potatoes and broth.
Since I also seem to roast poblanos once a week, I've also added
some chopped poblano pepper to these beans, too, which is also a great addition.
The ingredients for this one in order of the cooking process: olive oil, red pepper flakes, minced garlic, zucchini coins,
chopped poblano pepper, onion sliced thin to cook faster, a previously baked potato cubed, tomatoes cut about 1» pieces.
next, add in lentil,
chopped poblano pepper.
Add some finely
chopped poblano peppers and onoins for a Hash Browns O'Brien.
Not exact matches
4 tomatoes, roasted and peeled and
chopped 1 cup
chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green chiles (
poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and
chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Ingredients (Serves 4) 2
poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1 cup of my famous corn salsa (or store bought corn salsa) 1/2 cup
chopped cilantro 1 clove garlic, minced 2 cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded
pepper jack cheese 4 oz
pepper jack cheese, sliced
I added black beans,
chopped onion and
poblano pepper to the turkey mixture and used cilantro instead of parsley.
8 - 10 (upon size) green tomatillos 2 medium
poblano peppers chopped and de seeded.
canola oil 3 medium jalapeño
peppers, seeded and minced, divided 3 medium anaheim
peppers, stemmed, seeded, and coarsely
chopped 3 medium
poblano peppers, stemmed, seeded, and coarsely
chopped 2 medium onions, cut into large pieces 6 cloves garlic, minced 1 Tbsp.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6
poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles,
chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup
chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
For fajita bowl 1 tablespoon vegetable oil 1
poblano pepper, deseeded and sliced lengthwise 1 small red onion, sliced 1 red bell
pepper, deseeded and sliced lengthwise 1 green bell
pepper, deseeded and sliced lengthwise 1 yellow bell
pepper, deseeded and sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black
pepper 1 can black beans, rinsed and drained 1 handful cilantro,
chopped Crumbled tortilla chips for serving Lime wedges for serving
2 teaspoons olive oil 5 slices uncooked, thick - cut smoked bacon,
chopped into 1/4» pieces 1 medium onion, diced 1 small red bell
pepper or
poblano pepper, diced 8 ounces fresh cremini mushrooms,
chopped
Transfer the
poblano and the red
pepper to a medium bowl, cover the bowl with plastic wrap, and set aside until cool enough to peel, seed and finely
chop.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2
poblano peppers, seeded and
chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed,
chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions,
chopped 4 cloves garlic, minced 1
poblano pepper,
chopped 1 red bell
pepper,
chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups
chopped butternut squash (1 / 2 - inch cubes) 1/3 cup
chopped fresh cilantro
Some additions because i wanted to bulk it up a little more: 1 zucchini,
chopped, 1 red
pepper,
chopped, 1
poblano pepper,
chopped, 6 crimini mushrooms, sliced... It was soooooo good!!!
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano
peppers, stems removed 1
poblano pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup
chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne
pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4 green onions, thinly sliced, white and green parts separated 1 large anaheim
pepper 1 small
poblano pepper 2 large portobello caps 1/4 cup
chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro,
chopped 1 tbsp lime juice tortilla strips *
Jeanette's Healthy Living: How to Use Bell
Peppers Six Ways Feed Me Phoebe: Spanish - Style Shrimp and Squid Skewers with Red Pepper Sofrito Dishing: Bell
Peppers Chutney / Capsicum Chutney The Lemon Bowl: Red Pepper Salsa Weelicious: Bell Pepper Egg Flowers Dishin & Dishes: Chicken,
Poblano, Spinach and Mushroom Quesadillas Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell
Peppers Taste With The Eyes: Cheeseburger Bloody Mary with Cherry
Peppers and Pickles Blue Apron Blog: Roadside Noodles with Bell
Peppers, Tomatoes and Broccoli Raab Napa Farmhouse 1885: Italian Pork
Chops with
Peppers and Chiles on Buttered Egg Noodles Red or Green: Green Chile Pork Stew Devour: Stuffed
Peppers 5 Ways The Heritage Cook:
Poblano Pepper, Corn and Potato Chowder Daily * Dishin: Marinated
Peppers and Shrimp New Orleans Style FN Dish: Sensational Stuffed
Peppers
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion,
chopped 1
poblano pepper,
chopped finely 1 medium green
pepper,
chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black
pepper 3 - 4 dashes of your favorite hot sauce
Rub the skins off the
poblanos and jalapenos with paper towel or peel by hand, then seed the
peppers and
chop.
Place peeled, seeded
poblano pepper in food processor and process until
chopped fine.
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion,
chopped 1 rib celery,
chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell
pepper,
chopped 1
poblano pepper or green bell
pepper,
chopped 1/2 jalapeño
pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon
pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
6 organic tomatillos,
chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely
chopped 2 organic green bell or
poblano peppers, seeded and coarsely
chopped 1 medium organic white onion,
chopped 1 organic green Anaheim chile, roasted, seeded and
chopped 2 organic jalapenos, roasted, seeded and
chopped 1/4 cup fresh organic parsley or cilantro,
chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black
pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
6 - 7 scallions 1 teaspoon olive oil 1 large ear corn 2
poblano peppers 1 cup quinoa, rinsed thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type) 1 1/2 cups water 1/4 teaspoon salt 2 tablespoons
chopped fresh cilantro 3 tablespoons roasted, lightly salted pepitas 1 tablespoon extra virgin olive oil 1 tablespoon lime juice Freshly ground black
pepper to taste
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion,
chopped 4 cloves garlic, minced 1
poblano pepper, cut in half, seeds removed 1 red bell
pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
I've also added
chopped cilatro,
poblano pepper, and parsley for a different twist.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1
poblano pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely
chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely
chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
For the
peppers: 6 - 8 large
peppers (
poblano, banana
peppers, etc.) 1 tbsp neutral oil 1 small onion,
chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato,
chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and
chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange
4 boneless, skin - on duck breasts 1 tablespoon olive oil salt and
pepper 4 tomatoes 3
poblano chiles 2 ears of corn, shucked 1/4 cup
chopped cilantro 2 tablespoons sliced green onion juice of 1 lime
Once it cools slightly, we
chop or shred the tofu into tiny pieces, and return it to the pan along with a a vibrant sauce made from chipotle
peppers in adobo sauce, chargrilled fresh
poblano pepper (you can substitute another
pepper if needed / desired), tomato, garlic, onion, and seasonings.
2 large
poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves,
chopped 1 1/2 cups grated
pepper Jack cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion,
chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 2 large carrots, sliced 1/4 — inch thick 1
poblano pepper, seeded and
chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely
chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 1 red jalapeño
pepper, sliced
Chopped fresh c
Chopped fresh cilantro
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black
pepper 1 large yellow onion,
chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 1 large carrot, sliced 1
poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely
chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 1 red jalapeño
pepper, sliced
Chopped fresh c
Chopped fresh cilantro
2 cups diced red
pepper 1 cup diced
poblano pepper 1 cup diced tomatillo 1 cup diced Vidalia onion 1/4 cup olive oil Salt and black
pepper 8 cups
chopped dill pickles 1/4 cup prepared horseradish 1/4 cup maple syrup 1/4 cup prepared yellow mustard 2 tablespoons pickle juice 2 tablespoons apple cider vinegar
I substituted the
Poblano pepper for 1/2 cup of
chopped green onion.
However, you can also use roasted and
chopped poblano, and if you don't like spicy, roasted sweet bell
peppers work great.
Dishes like wood - grilled rack of lamb served in oaxacan black mole with garlic - mashed potatoes; mahi - mahi in a rustic salsa of roasted tomatoes, onions, and
peppers; slow - roasted pork marinated with achiote and sour orange juice; and succulent duck breast complemented with a mole
poblano and white rice, garnished with
chopped cilantro, peanuts and sesame seeds.
2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10 - ounce) package frozen spinach, thawed 1 large yellow onion, diced 1 medium
poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored soy milk Sea salt and freshly ground black
pepper 1/2 cup
chopped fresh cilantro