Not the Perfect Cook: Easy stuffed poblano peppers
Stuffed poblano peppers
One summer, my parents shared a box full of poblano peppers with me, fresh from their garden. They were so delicious that instead of just putting them in a dish, I decided to make them the star of the show. I love spicy and I love cheese, so I had to combine my favorite ingredients to fill these beauties. Whether you grow them yourself, buy them from a produce stand/farmers market or the grocery store, here is a delicious stuffed-pepper recipe you can make for your summer nights!
- 4 poblano peppers
- 1 hot banana pepper, diced (seeds left in for heat)
- 2 cups low-fat ricotta cheese
- 4 ounces reduced-fat cream cheese, softened
- 1/4 cup queso fresco
- 1/2 teaspoon cumin
- Pinch salt (about 1/4 teaspoon)
- Pinch ground black pepper (about 1/4 teaspoon)
- Raspberry jelly or hot pepper jelly (about 1/2 cup for drizzling)
- Cut the poblano peppers down the center, but stopping at the very top (you want this for presentation) and remove the ribs and any seeds.
- In a bowl, combine hot pepper, ricotta cheese, cream cheese, queso fresco and seasonings, stirring to combine.
- Spoon the filling into the poblano pepper, about 2 tablespoons per pepper (depending on how large the peppers are).
- Bake on a foil-lined cookie sheet at 350 degrees F for 30 minutes.
- To serve, heat jelly in the microwave just enough to make it loose in consistency (about 30 seconds).
- Next, place jelly on the center of a small plate and with the back of your spoon, make a circle of the jelly.
- Place the stuffed pepper on top of the jelly. Then drizzle more heated jelly on top.
- Serve and enjoy!