These stuffed poblano peppers are delicious and can be stuffed with just about anything. They are somewhat like traditional chile rellenos in that they are stuffed poblano peppers smothered in cheese, but rather than being deep fried, these are first grilled then baked. You can also use bell peppers instead of poblano peppers.
Chiles Rellenos
There are no hard and fast amounts of ingredients nor particular ingredients you have to have for this recipe (well, except maybe the peppers, and, of course, cheese).
First, grill or broil the poblano peppers until charred. Then let cool and peel the peppers. Cut a slit in one side of the pepper and gently remove the seeds, stem, and any liquid on the inside. Lightly oil a casserole dish and place the peppers in the dish.
Preheat oven to 350 degrees.
To prepare filling: Saute chopped onion, peppers, and garlic in olive oil until onions are soft. Add other finely chopped vegetables to your liking, such as yellow squash and green beans. Add spices such as chile powder, cumin, smoked paprika, and salt and pepper. Then, add a protein, such as ground beef, or cooked lentils or black beans. Add a little cooked rice if you’d like, or another grain like cous cous or quinoa.
Fill the peppers with the filling, then cover with grated cheese. Bake for 15 minutes or so, until cheese is melted.
Enjoy!! These are great leftover as well.
