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Middle Eastern Stuffed Poblano Peppers

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by: Bev Cooks
Updated May 3, 2017
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Stuff poblano peppers with a mix of chicken, raisins, and cinnamon for bold, sweet and savory Middle Eastern-inspired flavors.

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. 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. I seriously can't even handle how good these peppers are. That bubbly cheese, the spicy pepper, the chicken and raisin stuffing. So good. You've gotta try this!
  • More Stuffed...Stuff You'll want to stuff this stuffed stuff in your face immediately.

Middle Eastern Stuffed Poblano Peppers

  • Prep Time 30 min
  • Total 60 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 2 carrots diced
  • 1 lb 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
  • Cooked brown rice*

Instructions

  • Step 
    1
    Preheat oven to 400° F. 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.
  • Step 
    2
    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.
  • Step 
    3
    In the meantime, slice the peppers lengthwise and remove the ribs and seeds. Don't touch your eyes! Wash your hands immediately.
  • Step 
    4
    Place the peppers on a rimmed baking sheet and bake for 10 minutes to start the softening.
  • Step 
    5
    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.
  • Step 
    6
    Serve immediately.

Nutrition

No nutrition information available for this recipe
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