Stuffed Poblano Peppers

love the farmer’s market. I love grabbing vegetables I don’t usually see in grocery stores. Who knew how many different colors of peppers there were? Ugly heirloom tomatoes? Love them! I love how friendly everyone always is and how much the farmers love to talk about their produce. It’s really the best part of my week even though I have to get there super early in order to beat the lines. If I get there even an hour later than usual, I’ll spend more time in line and hardly be able to pick through the produce because everyone swarms in and takes all the good stuff. It’s the worst!

Ingredients for Stuffed Pepper

Anyway, this recipe is super flexible and vegetarian, if that’s your thing. Completely meatless and grain free. It can easily be made cleaner by using fresh beans rather than canned and creating your own riced cauliflower but I almost never feel like doing it. I used one of my favorite 80s songs in this video, Pat Benetar’s We Belong. I just love 80s music in general but this has to be one of my top 10. Another great thing about 80s music is that Youtube doesn’t restrict me from using most of it so I have no shortage of music to use.

For this dish I used riced cauliflower. I usually keep a few of the packs of the frozen kind from Trader Joes in my freezer and add them in pretty much any dish I would typically use rice. The texture is different than rice, of course. I’d say the texture is more like quinoa but it works just fine in this even, especially after simmering in the sauce for a little bit. The texture stays the same so you don’t have to worry about it getting mushy or anything weird.

panpep

 

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Super quick and easy recipe with lots of room for alterations.
Stuffed Poblano Peppers
Prep Time 15-20 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Pepper Filling
Tomato Simmer Sauce
Prep Time 15-20 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Pepper Filling
Tomato Simmer Sauce
Stuffed Poblano Peppers
Instructions
  1. Preheat oven to 400 degrees F.
  2. Halve peppers and set aside.
  3. Put all of the simmer sauce ingredients into a food processor or blender (I used a Nutribullet). Blend until creamy.
  4. Cook first 5 filling ingredients on medium heat for 5 minutes. Add riced cauliflower and simmer sauce. Simmer on low heat for 10 minutes. Stir periodically.
  5. Assemble peppers with filling and cheese. Bake for 10 minutes or until cheese is fully melted.
  6. Serve alone or with rice.
Recipe Notes

This recipe does make extra filling and sauce so you could most likely fill more peppers with it. Recipe would work well with rice but the simmer time would need to be increased to cook the rice.

Recipe most likely does not freeze well but does taste good for at least two days.

*I used GoVeggie Mexican shreds but if you consume dairy, any mexican cheese blend would work

 

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