Best 2 Vegetarian Stuffed Poblanos Recipes
**Vegetarian Stuffed Poblanos: A Flavorful and Hearty Mexican Dish**
Poblano peppers, known for their mild heat and smoky flavor, are the stars of this traditional Mexican dish. Stuffed with a savory filling of black beans, corn, zucchini, mushrooms, and a blend of spices, these poblanos offer a delightful combination of textures and flavors. Served with a creamy and tangy tomato sauce, this vegetarian dish is a satisfying and nutritious meal that's sure to impress.
**Recipe 1: Classic Vegetarian Stuffed Poblanos**
This classic recipe presents the traditional flavors of vegetarian stuffed poblanos. Black beans, corn, zucchini, mushrooms, and a blend of Mexican spices fill the roasted poblano peppers, creating a hearty and flavorful dish. A simple tomato sauce completes the meal, adding a touch of acidity and freshness.
**Recipe 2: Vegan Stuffed Poblanos with Quinoa**
For a vegan variation, this recipe uses quinoa instead of black beans as the primary filling ingredient. Quinoa's nutty flavor and protein-rich content make it an excellent substitute, while the addition of roasted sweet potatoes and black beans adds sweetness and texture. A creamy avocado sauce complements the quinoa-stuffed poblanos, providing a rich and luscious finish.
**Recipe 3: Stuffed Poblanos with Sweet Potato and Black Bean Filling**
This recipe combines the flavors of sweet potato and black beans in a delicious filling for the poblano peppers. Roasted sweet potatoes add a natural sweetness and vibrant color, while black beans provide a hearty and protein-rich element. A tangy tomato-chipotle sauce adds a smoky and spicy kick, balancing the sweetness of the filling.
**Recipe 4: Poblano Peppers Stuffed with Three Cheeses**
For cheese lovers, this recipe features a decadent filling made from a blend of three cheeses: mozzarella, cheddar, and cream cheese. The creamy and gooey cheese filling contrasts perfectly with the roasted poblano peppers, creating a rich and satisfying dish. A simple tomato sauce and a sprinkle of fresh cilantro complete the meal.
VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY
Kick your weeknight dinner up a notch with these flavor-packed stuffed poblano peppers. Full of protein-packed quinoa and black beans, these peppers are way more than a side dish. Try using dairy-free cheese to make them vegan!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
- Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
- Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
- Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
- Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
- Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
- Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
- Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 48 grams, Fat 12 grams, Fiber 7 grams, Protein 16 grams, Sugar 3 grams
VEGETARIAN STUFFED POBLANOS
Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.
Provided by Podkayne
Categories Black Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
- Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.
Tips:
- To easily remove the poblano pepper's seeds and veins, cut the pepper in half lengthwise and use a spoon to scrape out the insides. You can also roast the peppers over an open flame or under a broiler until the skin blisters, then place them in a paper bag for 15 minutes to steam. Once steamed, the skin will peel off easily.
- If you don't have any vegetable broth on hand, you can use water instead. However, the vegetable broth will add more flavor to the dish.
- To make the stuffed poblanos ahead of time, assemble them and then freeze them. When you're ready to cook them, thaw them overnight in the refrigerator or at room temperature for a few hours.
- Serve the stuffed poblanos with your favorite toppings, such as salsa, guacamole, sour cream, or shredded cheese.
Conclusion:
Stuffed poblanos are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. They're perfect for a vegetarian or vegan meal, and they're also a great way to use up leftover rice and beans. With so many different variations to choose from, there's sure to be a stuffed poblano recipe that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #healthy #casseroles #main-dish #beans #mexican #oven #low-fat #vegetarian #dietary #low-sodium #gluten-free #low-cholesterol #low-calorie #black-beans #egg-free #healthy-2 #free-of-something #low-in-something #equipment #4-hours-or-less
You'll also love
