Scoop the chicken and veggie mixture into
the poblano pepper halves.
Heap your stuffing mixture into
each poblano pepper half.
Not exact matches
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
And this recipe makes a lot of poppers — I made 48 and still had a little corn cake better left that I baked in a dish all on its own — or you can use
poblano peppers and you'll get about 8 servings (four
peppers, eight
halves).
Here is a picture of one stuffed
poblano pepper cut in
half.
Seared Salmon with Spinach and Creamy Roasted
Peppers 1 fresh
poblano pepper ~ 5 cups cleaned spinach 1 1/2 tbsp olive oil 2 garlic cloves, peeled and
halved 1 tbsp masa harina 3/4 cup fat - free milk 2 6 - oz skinless salmon fillets salt and
pepper
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
6 - 8
poblano peppers,
halved lengthwise, seeds and ribs removed 1 cup uncooked brown rice 1 15 - oz.
Cook's Tip: To roast
poblano peppers, arrange seeded
pepper halves, skin side up, on large sheet of aluminum foil.
Meanwhile, cut each
poblano pepper in
half lenghtwise.
Cut
poblano peppers in
half remove the green veins, and seeds.
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!)
Red Chileatole with Mushrooms, Corn,
Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion,
halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2
poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste