• Antoinette

Go ahead.. stuff yourself with this. It poblano won't be your last time!

Stuffed Poblano Peppers with Roasted Pepper Sauce


2 cups water

1 tbsp. butter

1 cup long grain white rice

2 tbsp. extra-virgin olive oil

3 large poblano chili peppers

2 cups frozen corn

1 small yellow onion, cut in half

2 tbsp. fresh cilantro, chopped

Kosher salt and Freshly ground pepper

Ingredients for Roasted Red Pepper Sauce

1 large red bell pepper, cut in half and seeds/stems removed

1/2 small yellow onion, quarted

2 cloves garlic, minced

2 tbsp. olive oil

1/2 cup crushed tomatoes

1/2 tsp. balsamic vinegar

1/4 cup almonds

salt and pepper, to taste

Instructions for Roasted Red Pepper Sauce

Heat your oven to 400 degrees F. Place red pepper, yellow onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. Allow peppers cool about 10 minutes. Once cooled, peel the skin off the peppers.

Add the peppers, onion and garlic to a blender or food processor along with the crushed tomatoes, balsamic vinegar, almonds, salt and pepper. Process until mostly smooth or until you reach your desired consistency. Taste and season with more salt and pepper as needed.

Instructions for Poblano Peppers

Preheat oven to 425 degrees F. Rub all sides of the poblano pepper generously with oil and place on a baking sheet lined with foil. Roast for 6-8 minutes on each of the three sides by turning the peppers over with tongs, until the skin is charred. Continue roasting as needed until all sides are well charred and blistered. About 10 minutes before poblano peppers are finished roasting add the corn and onion to the same baking sheet and roast for another 10 mins. or so, until onion and corn is tender and corn a bit charred.

While vegetables roasting cook the rice.

In a medium saucepan over medium heat, bring water to a boil. Add butter, salt and rice.

Bring to a simmer and cook, covered, about 18 minutes , or until rice is tender and water is absorbed. Remove from heat and let sit, covered, about 18 minutes. Fluff with a fork. Remove roasted vegetables from oven. Allow the peppers to sit for about 10 minutes. Remove the skin and slice off top of the peppers to remove the stem. Scoop out seeds and discard. Slice each roasted pepper in half. Chop up the onion.

Add the onion, roasted corn, cilantro to the pan of rice and mix thoroughly. Season with salt and pepper.

Fill poblano peppers generously with the rice mixture. Top with Roasted Red Pepper Sauce.

Enjoy! 😉

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