Stuffed Poblano Peppers

Source : Place 1/4 The Onions And Garlic Aside For The Tomato Sauce Heat Butter Slowly In A Saute Pan Add Onion And Bell Pepper And Sweat Until Nearly Carameliz...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 11, 2023

Step:

  1. Place 1/4 the onions and garlic aside for the tomato sauce.

  2. Heat butter slowly in a saute pan. Add onion and bell pepper and sweat until nearly caramelized. Add a pinch of salt, a teaspoon of the cumin, red pepper flakes, and black pepper. Add corn. Add garlic. Add a pinch of sugar. Sweat until fragrant. Place in a large mixing bowl.

  3. Add cream cheese, lime juice, lime zest, green chiles, dried spices, and a pinch of salt. Mix thoroughly. Chill in refrigerator until consistency is workable, about an hour.

  4. Heat vegetable oil in a saute pan. Add onions, garlic, roasted bell pepper, and tomatoes. Add ancho, paprika, and a pinch of salt. Saute until garlic is brown and fragrant. Puree in a food processor with tomato sauce, a large pinch of sugar, and vinegar. Return to pan and keep hot on stove.

  5. Stuff peppers with cheese mixture. Add to tomato sauce. Cover and bake at 350┬░for approximately one hour or until peppers are caramelized and tender; or desired consistency.

  6. Variations; Lard, Chihuahua, horseradish, parsley, chimichuri, habanero, chipotle


Ingredients

  1. 2 large poblano peppers
  2. 1 packages cream cheese; room temperature
  3. 1/3 cup goat cheese
  4. 6 clove garlic; minced
  5. 1 red onion; minced
  6. 1 red bell pepper; minced
  7. 4 oz diced green chiles
  8. 1/2 cup sweet corn
  9. 1 pinch red pepper flakes
  10. 4 limes; zested and juiced
  11. 1 bunch cilantro; chiffonade
  12. 1 vegetable oil
  13. 1 tbsp cumin
  14. 1 tsp cayenne pepper
  15. 1 cup Spanish tomato sauce
  16. 2 pinch sugar
  17. 6 Roma tomatoes; diced
  18. 1 roasted red bell pepper; large dice
  19. 1 tsp ancho chile pepper
  20. 1/2 tsp smoked paprika
  21. 1 tbsp apple cider vinegar
  22. 1 salt and pepper

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