Stuffed Poblano Peppers with Manchego Sauce

Stuffed Poblano Peppers with Manchego Cheese Sauce

Stuffed Poblano Peppers with Manchego Cheese Sauce

This year when we planned our pepper garden I had one goal in mind: poblano peppers to make this recipe with my own poblanos… I didn’t want to use store bought, I wanted the freshest most delicious peppers I could get.

I love this recipe.  In fact everyone at my house loves this recipe.  I found the original idea on one of  Rachael Ray‘s shows back in ’08.  The only reason I changed it up a little is because hers is somewhat time consuming and I wanted it to be a recipe I could throw together pretty quickly, especially on a week night (even in the summer our week nights seem to be super busy!)

Rachael Ray gives directions for a side of black beans with roasted garlic.  Honestly they are very good black beans but at the end of the day serve it with what ever beans, salad or even guacamole and chips your heart desires.  It’s that simple: pick a side!   The magic really is the amazing filling and the mind blowing manchego cheese sauce.

Note: the Poblano peppers are delicious in this recipe but don’t get stuck on them,  just change to any peppers you like.  Poblanos are slightly spicy so I always use a couple bell peppers for my kids or anyone who doesn’t like spicy food.  I also had to improvise since I didn’t have that many Poblanos ready when I could no longer wait and HAD to make this recipe.  😉

perfectly delicious!

perfectly delicious!

Ingredients:

8 large poblano peppers (you may need more depending on size or kind you select)
2 pounds ground beef (or chicken or pork)
1/2 cup cooked white rice
1 tablespoon cumin
1 can chopped fire-roasted tomatoes (15 ounces)
1 1/2 cup cilantro roughly chopped, plus more for serving
4-5 scallions, white and green parts finely chopped
Juice of 2 limes
Salt and freshly ground black pepper (about 1 teaspoon each)
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock, divided (1/4 cup is for peppers)
1 3/4 cup milk
2 1/2 cups grated manchego* cheese
Hot sauce, to taste

How to:

Preheat your oven to 400 degrees F.  Spray a casserole dish with cooking spray.  Set aside.

To prepare the peppers for stuffing, lay them down on their sides (move them around to find the best way to lay them) and take a thin slice off one of the sides leaving both the stem end and the bottom of the pepper intact.  Finely chop up the removed slices and reserve in a large mixing bowl.  With a small spoon, scrape out and remove the seeds and guts from each pepper and discard.

peppers with their tops off....oh my! ;)

peppers with their tops off….oh my! 😉

To the bowl with the reserved chopped pieces of pepper, add your ground beef/meat, rice, cumin, tomatoes, cilantro, scallions, lime juice, salt and pepper.  With your hands or a spoon, combine all the ingredients thoroughly.

Using a spoon or your hands, stuff each of your pepper boats with the meat mixture.  Once they’re filled, arrange the peppers in your prepared casserole dish, alternating stem end and bottom end so that they all fit snugly in the pan.  Add 1/4 cup of chicken stock to the pan and cover with tin foil.  Transfer the pan to the oven and bake 45-50 minutes.  Remove foil and cook an additional 5-10 minutes, until nicely brown and cooked through.

Stuffed!

Stuffed!

Baked!

Baked!

About 10 or 15 minutes before the peppers come out of the oven, make your cheese sauce.  Melt the butter in a medium-size saucepan over medium-high heat.  Add the flour and cook for one minute.  Whisk in 1 1/4 cup of chicken stock and the milk, and bring up to a bubble.  Cook until thickened.  Season with some salt and pepper, turn the heat down to low and stir in the cheese until melted.  Reserve until ready to serve.

the lovely cheese sauce....which may or may not be totally awesome with bread sticks....just sayin'

the lovely cheese sauce….which may or may not be totally awesome with bread sticks….just sayin’

Remove your peppers from the oven.  To serve, cover the bottom of four serving plates with a little of the cheese sauce, then place one or two of the roasted peppers in the middle of the plate.  Top with some more cheese sauce and cilantro.

I wish you could have been here with me to enjoy this awesome dish! YUMMY!

I wish you could have been here with me to enjoy this awesome dish! YUMMY!

*Note: Manchego cheese is quite expensive, you could substitute with extra sharp white cheddar or half cheddar/half manchego.

Printer Friendly: Stuffed Poblano Peppers with Manchego Cheese Sauce

Peace and Mind Blowing,

Isabelle

Tex-Mex Stuffed Peppers

Tex-Mex Stuffed Peppers

Tex-Mex Stuffed Pepper

I must have really dropped the ball while I was sick because Matt and the girls were leaving recipes on my laptop.  They were also pinning recipes on Pinterest and asking me how great it would be to make this or that.  One of the recipes Matt printed was for stuffed peppers, with a southwest flair.  I thought: yep, I can make my version of this.  I decided to go the healthy route since it’s after the Holidays and blah blah blah were all trying to be healthy….whatever I still want cookies!

You can easily double or triple this recipe.  You can also adapt it to the pickyness of your gang.  I have to admit mine are pretty easy even when it comes to spicy stuff.  But by all means go easy on your peeps if it means they will eat something healthy filled with good colorful stuff!  This is a great one dish meal.  You could add a nice salad or some tortillas to soak up all the goodness but all in all it can easily stand alone.  Like I stand alone…I am an island…This was in no way necessary here but you know, I like to throw stuff out there and see if it sticks…let’s move on!

let's move on to something delicious!

let’s move on to something delicious!

Ingredients:

5-6 sweet peppers (red, yellow or orange…whatever color rocks your world)

1 medium onion chopped

2 garlic cloves finely chopped

1 pound turkey (although I realize that “my” turkey I get from our grocery comes in 1.25lb packages…go with the flow…no biggie!)

1 envelop low-sodium taco seasoning (or 2 heaping tablespoons homemade taco seasoning)

1/4 teaspoon cayenne pepper *(optional of course)

1 15-ounce can diced tomatoes (I prefer the small diced but either way it works)

1 8.5-ounce can corn, drained

1 7-ounce can chilies, not drained (mild or hot, you choose, I did go with mild today)

1 15-ounce can black beans, drained and well rinsed

1 cup cooked rice (brown, white, wild whatever you like…you could even go with Quinoa if you like)

1/2 cup sour cream or plain Greek yogurt, plus more for serving

1/2 cup fresh cilantro, plus more for serving

1 1/2 cups Mexican blend shredded cheese

How To:

Preheat your oven to 350 degrees F.  Spray your pan with cooking spray or grease with some olive oil.  Cut your peppers in half, remove seeds and line up in your prepared pan.  Set aside.

be the master of the peppers...tell them who's the boss!

be the master of the peppers…tell them who’s the boss!

In a large pan, sautee your onions until soft and fragrant.  Add your garlic and cook 1-2 minutes on medium-low.  Turn up the heat (not to an inferno but medium-high) and add your ground turkey, cook until no longer pink.  Add your taco seasoning, cayenne pepper, diced tomatoes, corn, chillies and beans.  Let this simmer for about 5 minutes.  Add your rice, sour cream or yogurt and cilantro.  Taste and adjust seasoning: a little salt and pepper, perhaps?  Turn off the heat and spoon your mixture into your prepared peppers.  I like mine filled with plenty of meat and veggie mixture.  You may prefer more peppers and less filling.  Your choice.  Bake in your preheated oven for about 45 minutes.  Remove from oven and sprinkle your cheese over each peppers.  Return to your oven and bake for another 5 minutes until cheese is nicely melted.  Serve with a spoonful of sour cream and a sprinkle of cilantro.

fair warning: if you start tasting this you might not be able to stop eating it!

fair warning: if you start tasting this you might not be able to stop!

look how gorgeous they all look! I love love love the gorgeous bright colors!

look how gorgeous! I love love love the wonderful bright colors!

cheese makes me happy

cheese makes me happy

Matt's plate, double the deliciousness!

Matt’s plate, double the deliciousness!

So yummy!  And the leftovers….OMG so perfectly delicious for a healthy lunch, easy to pack for work and smells delicious when reheated in the microwave for a couple minutes.  You would be the envy of your co-workers….I was only the envy of my two dogs but that’s how it goes around here 🙂

My lunch the next day!

My lunch the next day!

Printer Friendly: Tex-Mex Stuffed Peppers

Printer Friendly: Homemade Taco Seasoning

Peace and I am an Island,

Isabelle

My recipe is also on here: (come check it out!)