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Middle Eastern Stuffed Poblano Peppers

  • Prep 30 min
  • Total 60 min
  • Servings 6
  • Pinterest
    6
  • Print
    11
  • Save
    57
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    3

You absolutely need these peppers right now before I lose my mind. MORE + LESS -

Bev Weidner
August 25, 2014

Ingredients

1
tablespoons extra-virgin olive oil
2
carrots diced
1
pound ground chicken
1
tablespoon cinnamon
1
teaspoon ground nutmeg
1
teaspoon smoked paprika
1
pinch coarse salt
4
tablespoons golden raisins
3
tablespoons toasted pine nuts
1/2
cup freshly chopped parsley
3
large poblano peppers
2
cups shredded manchego cheese

Steps

Hide Images
  • 1
    Preheat oven to 400° F.
  • 2
    Heat the oil in a large skillet over medium high. Add the carrots and sauté 5 minutes, until slightly softened and browned. Remove from skillet and set aside.
  • 3
    Back in the skillet, add the ground chicken. Cook until browned all over, about 8 minutes. Add the cinnamon, nutmeg, paprika, salt, golden raisins, pine nuts and parsley. Add the carrots back to the mixture. Toss everything until combined and cook 2 more minutes. Taste and add more spices if you desire.
  • 4
    In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don't touch your eyes! Wash your hands immediately.
  • 5
    Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.
  • 6
    Remove from the oven and fill each pepper with the stuffing. Top with shredded cheese and bake another 10 minutes, or until cheese is browned and bubbly.
  • 7
    Serve immediately.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
I've come to believe that any time you stuff one food item with another food item, it's always a happy time.

Especially when that one food item is in boat form, thus making the canoeing of the other food item into the mouthal cavity that much more of a happy time.

And especially when that one food item in boat form is a spicy pepper, thus adding some sass-a-frass to the canoeing of the food items into said mouthal cavity.

And also especially when the other food item being canoed into said mouthal cavity contains complex flavors ranging from sweet to spicy to nutty to cheesy to tart and back again.

Yeah, I've completely confused myself too.

Let's make some Middle Eastern Stuffed Poblano Peppers, shall we?!

Grab a few poblano peppers, a couple carrots, some cooked brown rice, ground chicken, a few spices, parsley, pine nuts, golden raisins and some yummy Manchego cheese. Mmmmm.

Start by dicing and sautéing your carrots. Like 5 minutes or so. Then take 'em out and set 'em aside.

Get your chicken all good and browned.

Then add some cinnamon, nutmeg, smoked paprika (oh my!), the cooked rice, golden raisins, parsley, toasted pine nuts, and I think that's it. Oh! Salt and pepper. And add the the carrots back. Taste it. Caaaaaan you even believe it.

Ohhhhh, hold on. Let's talk about the peppers real quick. You're going to want to slice them lengthwise and remove the seeds and ribs. MAKE SURE to wash your hands really well and do not touch your face or eyes or nostrils or any other body part or dog or anything that has a soul. Then bake the peppers for about 10 minutes (while the mixture cooks) just to start the softening.

Now, stuff the peppers!

Then layer on some of that super delicious Manchego cheese. You might want to taste a few handfuls of it just to make sure the cheese farmers and the cows did it right.

Back in the oven for 10ish more minutes and bam. Best moment of your life.

I seriously can't even handle looking at these photographs. That bubbly cheese is the death of me.

More Stuffed...Stuff

Oreo Stuffed Chocolate Chip Cookies Recipe
Mediterranean Stuffed Burgers Recipe
Tex-Mex Stuffed Sweet Potatoes Recipe

Bev wasn't kidding about the whole washing your hands thing. You don't even want to know. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

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