May 12th, 2011
Stuffed Poblanos, Recipe, Easy, Versatile, Gluten Free
This is one of those recipes that surprised me. I had never tried it. I picked it up at the grocery store and made it my own. A little more of this here and a little less of that there.
It is pretty easy and versatile. It can be used as a side dish. That’s exactly what I did, except that I paired them with my softshells. Too much of the same colors on the plate. I admit that I ruined my softshells by dusting them in cornmeal and spices. When will I learn that the best way to enjoy softshells is by sauteeing them on their own. They are so wonderful that not additives are needed.
The stuffed poblanos could be also good as a side dish for barbecued meats. On their own they would make a light lunch or dinner, accompanied, perhaps, with sliced tomatoes or any other salad. The perfect meatless meal.
A poblano is a mild chile peper from Puebla, Mexico. When it is in dry form, it is called ancho chile.
Predominantly mild, at times one might surprise you and give considerable heat; otherwise, don’t worry about it.
This recipe called for Poblanos or Cubanelles. I like the poblanos intense green color. Visually, I go more towards them. In the end, it is a matter of whether you can find one or the other in your friendly grocery store.
Stuffed Poblanos
1 jalapeno pepper, stemmed, halved and seeded (fresh or canned)
2 large cloves of garlic (optional, but it does add to the dish)
1 can (14 1/2 oz) stewed tomatoes, no salt
1/2 cup vegetable broth
3 tablespoons chili powder (if you want to use less, well, you know what to do)
2 cups cooked brown rice
3/4 cup frozen or canned corn
2 tomatoes, chopped
1/2 onion, chopped
2 egg whites
1/4 tsp. salt, optional
4 large poblanos, stemmed, halved lengthwise, seeded
3/4 cup shredded Monterey Jack cheese with hot peppers (it is not hot)
Pre-heat oven to 400 degrees.
Combine jalapeno pepper, garlic, stewed tomatoes with juice, broth, and 2 tablespoons of the chili powder in a food processor or blender. Process to get a consistency of medium to coarse texture. Pour into a 9″ x 13″ glass baking dish and set aside. Easy, isn’t it?
Mix rice, corn, chopped tomatoes, onion, egg whites, salt, and remaining tablespoon of chili powder in a bowl. Then, spoon about 1/2 cup of the stuffing into each poblano. I filled them up pretty high and then placed them stuffed side up in the baking dish.
Cover with foil and bake about 40 to 45 minutes. Then remove foil and sprinkle the peppers with the cheese. Bake another 5 minutes or so, or until the cheese melts.
Serve peppers with the sauce.
Note: This recipe is gluten free.
Enjoy….talk to you later….
Tags: Easy, Gluten Free, gluten free recipe, Recipe, Stuffed Poblanos, Versatile, Versatile Recipe
