Stuffed Poblano Peppers Recipe

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Stuffed Poblano Peppers

Kristi Luce

By
@thisgrandmascookin

This is a recipe I found on Allrecipes.com. I added and took out a few things, because you just can't have Chile Relleno's without cheese!

The original recipe has raisins and almonds, which sounds like it would work well in this recipe, but hubby won't eat.

I top half with pepperjack cheese for hubby and the other half with Cheddar for those with more tender tastebuds.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

2 Hr 25 Min

Ingredients

6
fresh poblano peppers
2 c
shredded cheese

FILLING

1 lb
pork roast
1 Tbsp
oil
1 Tbsp
beef bouillon
1 Tbsp
chicken bouillon
1
onion, chopped
1 clove
garlic, minced
1 c
salsa
1 can(s)
sliced olives

SAUCE

1
sm can salsa verde sauce
1/4 c
sour cream

Directions Step-By-Step

1
Place meat in a med. stockpot, cover with water. Add the bouillon and bring to a boil. Reduce heat and simmer covered for 2 hours.
2
Meanwhile, cut peppers in half lengthwise, removing the seeds (and membranes if you wish cut the heat level). Place on a sheet pan, cut side down, and broil, on top rack, until the skin blisters. Set aside to cool.
3
When pork is done cooking, remove from liquid and set aside to cool. When cooled cut into 1" cubes.
4
Discard (or freeze) the liquid and dry pot with a paper towel. Add oil and heat on Med.
5
Add onion and garlic to pot and saute until soft. Add the salsa and simmer for 5 min. Turn off the heat. Then add the cubed pork and olives.
6
Lightly oil sheet pan and place peppers cut side up and fill with pork mixture. Top with cheese.
7
Bake at 400 degrees for 15 min.
8
Meanwhile, mix salsa verde with the sour cream in a sm bowl.
9
To serve, pour some salse verde sour cream on each pepper.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Hashtag: #PEPPERS