If you love Mexican food, you’ll want to try these stuffed poblano peppers from renowned chef Bobby Flay.
Poblano peppers are typically mild in heat, but they’re packed with flavour. And when they’re stuffed with a cheesy, flavorful filling and topped with a crispy coating, they make for a delicious dish.
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These peppers can be served as an appetizer or main course, and they’re sure to please everyone at the table. So if you’re looking for a new recipe to try, give this one a shot!
How long to cook Bobby Flay stuffed poblano peppers?
Bobby Flay’s stuffed poblano peppers are delicious and easy to make dish. The key to perfecting this dish is all in the timing. Poblano peppers should be cooked until they are soft and slightly charred.
These peppers should be baked for about 25 minutes, or until the cheese is melted and bubbly and the coating is golden brown and crispy. Serve immediately. Enjoy
What do I need for this recipe?
To make this recipe, you will need: poblano peppers, Monterey Jack cheese, diced onion, chopped cilantro, jalapeño pepper, ground cumin, Salt and pepper, and all-purpose flour, two eggs, bread crumbs, Vegetable oil, salsa, sour cream.
What’s the best way to stuff the peppers?
The best way to stuff the peppers is to first cut a slit down the centre of each pepper, being careful not to cut all the way through. Then, stuff each pepper with the cheese mixture. This will ensure that the peppers are evenly stuffed and that the cheese mixture doesn’t fall out.
Some variations of this recipe
- For a vegetarian version of this dish, substitute the Monterey Jack cheese for your favourite vegan cheese.
- Add some spice to the dish by using pepper Jack cheese in place of the Monterey Jack cheese.
- If you don’t have bread crumbs on hand, you can use crushed tortilla chips as a substitute. Simply place the chips in a zip-top bag and use a rolling pin to crush them into smaller pieces
- Try serving these peppers with homemade salsa or sour cream.
Also, the leftover stuffed peppers can be reheated in the oven or microwave.
How do I know when the peppers are done?
The peppers are done when evenly browned, and the cheese is melted and bubbly. You can also insert a toothpick into the centre of the pepper to check for doneness. If the toothpick comes out clean, the peppers are ready to be served.
How do I coat the peppers?
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To coat the peppers, you’ll need to first dip them in flour and eggs. Then, coat them with bread crumbs. This will give the peppers a delicious crispy coating.
Can I make this recipe ahead of time?
Yes, this recipe can easily be made ahead of time. Just follow all of the instructions up until the point where you cook the peppers. Then, instead of cooking them, place the peppers on a baking sheet and store them in the fridge.
Can you freeze stuffed poblano peppers?
Yes, you can freeze these peppers. Just place them on a baking sheet and store them in the freezer for up to 2 months. Then, when you’re ready to eat them, simply thaw them overnight in the fridge and then bake them at 350 degrees F (175 degrees C) for 25 minutes.
Can I store this recipe?
Yes, you can store this recipe for future use. Just make sure to keep the peppers in an airtight container, and they will last for up to 2 days.
Things to take care of while storing this recipe
- Make sure the peppers are completely cooled before storing
- Do not add any extra moisture to the container.
- Do not store in a too-large container, as this will cause the peppers to lose their flavour.
- Be sure to label the container with the name and date of the recipe.
- Store in a cool, dry place.
And finally, when ready to use, reheat in a 350-degree oven.
Tips and tricks for a better recipe
1) If you want a smokier flavour, roast the poblano peppers over an open flame until blackened on all sides.
2) To make ahead, stuff the peppers and refrigerate for up to 24 hours before breading and frying.
3) For a lighter version, omit the breading and fry in a non-stick skillet sprayed with cooking spray.
4) Serve with your favourite salsa and sour cream.
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5) Try using different cheeses such as pepper jack or queso fresco for a twist.
6) Add cooked rice, beans, or meat to the stuffing for a more substantial meal.
7) If you don’t like things too spicy, remove the seeds and ribs from the jalapeño pepper before chopping.
8) The stuffed peppers can also be baked in the oven at 350 degrees F (175 degrees C) for 25 minutes.
9) To make a vegetarian version, use vegetable broth in place of the eggs and omit the meat from the stuffing.
10) For a gluten-free version, use gluten-free bread crumbs.
11) If you have any leftovers, stuffed poblano peppers make a great lunch the next day. Just reheat and enjoy!
Things to serve with this recipe
- Rice: Try serving these stuffed peppers over a bed of rice for a complete meal.
- Black Beans: Add some black beans to the rice for even more protein and flavour.
- Corn: Sweet corn goes great with these peppers. Try adding it to the rice or serve it on the side.
- Tomatoes: Dice up some tomatoes and add them to the rice or serve them on the side.
- Cheese: Sprinkle some shredded cheese over the top of the peppers before serving.
- Sour Cream: Top these peppers with sour cream for a cool and creamy contrast.
- Avocado: Slice up an avocado and serve it on the side or add it to the rice.
- Cilantro: Garnish the peppers with fresh cilantro for a pop of colour and flavour.
Final Words:
These stuffed poblano peppers are a delicious and easy way to enjoy a classic Mexican dish. They’re perfect for a quick dinner or a fun appetizer, and they can easily be made ahead of time. With just a few simple ingredients, you can create a dish that will please everyone at the table. So what are you waiting for? Give these peppers a try today!
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