My peppers are coming in nicely and the poblanos are perfect for stuffing!! We’ve tried the stuffed with cheese and ground beef. Baked, grilled and pan fried. This is our favorite preparation – and its an easy and delicious way to use three different varieties.
Let’s get stuffin’ :
Start with the smoky flavors – Heat the grill – on medium heat, grill the poblanos, corn, bell pepper, onion and jalapeño. When they are lightly charred, remove from the grill and let them cool.
After the vegetables are cool enough to handle, remove the skins from all the peppers.
Cut the poblano in half and remove the stems and seeds. Place them in a heavy casserole dish, cut side up. These are the peppers that will get stuffed.
In a heavy skillet, heat the chorizo, then add the pork and cook until it’s browned. Be sure there is no pink in the pork.
When the meat mixture is done, put it evenly into each half of the poblano and wipe out the pan. Leave just a touch of the oils in the pan.
Carefully cut the kernels off the corn cob. Set aside.
Remove the stems, seeds and skins from the bell pepper and jalapeño. Mince the jalapeño and chop the bell and the onion. Set aside.
Melt the butter in the same pan used for the meat-
Next add the vegetables and lightly sauté them until they are starting to sweat a little. Stir in the spices and cook for about 3 minutes.
Split the vegetable mixture evenly on top of the meat in the peppers.
Finish with the cheese and bake for about 30 minutes at 350 degrees –
Cook until the top is golden brown. The nearly burnt corners are the best part of the cheese!
Garnish with sliced avocado, a wedge of lime and chopped cilantro.
Serve with warm tortillas and salad on the side. It’s a delicious meal!
© Copyright 2022 The Lazy Gastronome
An easy dish that is almost a meal in itself. Ful of pork and corn and fresh peppers - Just add a salad!
- 2 large poblano peppers
- 1 large ear of corn, shucked
- 1 large red bell pepper
- 1/2 large jalapeño
- 1/2 large yellow onion
- 1 pound ground pork
- 9 oz package beef chorizo (Mexican)
- 1 Tablespoon butter
- 1 teaspoon smoked paprika
- 1 teaspoon lemon pepper
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/8 teaspoon apple cider vinegar
- 1-1/2 cup pepper jack cheese, shredded
- cilantro, lime and avocado for garnish
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Grill the poblanos, corn, bell pepper, onion and jalapeño. When they are lightly charred, remove from the grill and let them cool.
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When the vegetables are cool, remove the skins from the peppers.
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Cut the poblano in half and remove the stems and seeds. Place them in a heavy casserole dish, cut side up.
-
In a heavy skillet, cook the chorizo, then add the pork and cook until it's browned.
-
Split the meat mixture evenly into each half of the poblano and wipe out the pan. Leave just a touch of the oils in the pan.
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Cut the kernels off the corn cob. Set aside.
-
Remove the stems, seeds and skins from the bell pepper and jalapeño. Mince the jalapeño and chop the bell and the onion. Set aside.
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Melt the butter in the same pan used for the meat. Add the vegetables and lightly sauté them until they are starting to sweat a little. Stir in the spices and cook for about 3 minutes.
-
Split the vegetable mixture evenly on top of the meat in the peppers.
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Top with cheese and bake for about 30 minutes at 350 degrees - until the top is golden brown.
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Garnish with avocado, lime wedge and chopped cilantro. Serve with warm tortillas.
© Copyright 2022 The Lazy Gastronome
Simple and delicious. Thanks for a great recipe
Love how flavorful this recipe is!
Wow! This dish looks so yummy! Almost every ingredient that I love is included here! Loved it!
Delicious recipe!
This was the perfect Sunday night dinner for us. Kids thoroughly enjoyed it!
Such a delicious stuffed poblanos recipe. A real keeper!
A nice and easy recipe. Thanks for sharing!
Such delicious flavours – what a great recipe!
Love stuffed poblanos!! So flavaorful.
Such a good and tasty dish to make for everyone, and I am sure they will love this. Thank you!
I love this flavor profile! This recipe will definitely be in the dinner rotation!
Tasty and easy to make recipe
Glad you enjoyed it. Have a great evening.
This was so delicious! You’re right, the burnt corners of the cheese is the best part! Looking forward to making this again when we have company next weekend!
Thanks Emily – appreciate the feedback and glad you enjoyed it!
Great recipe! Hearty and filling!
Thanks. I appreciate the feedback.
This was delicious.
Thanks!! i’m really glad you enjoyed it.
These look delicious and a change from the usual chiles relleno, which a dearly love!
They were good. Hope you like them.
We sure enjoyed featuring your awesome post at Full Plate Thursday, 604! Thanks so much for sharing with us and hope to see you again soon!
Miz Helen
Thank you so much for the honor!!!