In this dish for stuffed poblano peppers from Bobby Flay, soft pasilla chiles are packed with mince beef, rice, black beans, and veggies before being baked and topped with cheese. A very filling dish in the Mexican manner that will win you lots of praise.
Can You Eat The Skin Of a Poblano Pepper?
Bobby Flay suggests preparing Stuffed Poblano Peppers keeping the skin on since the skin has a lot of flavors and removing it may reduce the flavor of the meal.
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How Do You Clean and Cut Poblano Peppers For Stuffing?
To begin, cut the Poblano Peppers in half and rinse them under running water to remove the seeds. You may either leave the head or remove it. I recommend that you use gloves since the Poblano Peppers are extremely hot and will burn your fingertips. After washing the peppers, wash your hands to remove any residual peppers and avoid touching your face or eyes.
How To Store Stuffed Poblano Peppers?
Store In The Fridge:
Wrap each Stuffed Poblano Pepper separately in plastic wrap to keep leftovers. Place all of the wrapped Poblano Peppers in a glass jar and refrigerate. Baked Stuffed Poblano Peppers can keep in the refrigerator for 3 to 5 days if properly refrigerated.
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Store In The Freezer:
Cooked Stuffed Poblano Peppers may be simply frozen in the freezer. Allow them to cool to room temperature before placing them in the freezer. Your stuffed poblano peppers will keep for at least 3 months. I don’t advocate freezing them for more than three months.
How To Reheat Stuffed Poblano Peppers?
From Fridge:
You can reheat your Bobby Flay Stuffed Poblano Peppers leftovers from the fridge in many different ways such s in the oven, microwave, and in the air fryer. Reheat Stuffed Poblano Peppers in the oven for 20 min at 300°F. In the air fryer for about 5 min at 350°F, and about 3 min in the microwave.
From From Frozen:
It is preferable to defrost Bobby Flay Stuffed Poblano Peppers in the fridge 12 hours before reheating. Refrigerate the frozen Stuffed Poblano Peppers for 12 hours or overnight, then reheat in the oven for 20 minutes at 300°F. After thawing the frozen Stuffed Poblano Peppers, reheat them in the oven, microwave, or air fryer.
But Bobby Flay Stuffed Poblano Peppers when reheated from frozen (without thawing), will take about 40 45 min in the oven at 300°F.
Bobby Flay Stuffed Poblano Peppers Ingredients
- 6 large poblano peppers cut a slice off lengthwise, then remove seeds and ribs
- 1 teaspoon vegetable oil
- 1 pound ground beef I use 90% lean
- 1 teaspoon minced garlic
- 1 packet of taco seasoning
- 1 cup cooked white rice
- 1 cup of black beans rinsed and drained
- 1/2 cup corn kernels thawed from frozen
- 15-ounce can of petite diced tomatoes
- 1 1/2 cups shredded Monterey Jack cheese divided use
- 2 tablespoons chopped cilantro
- cooking spray
Bobby Flay Stuffed Poblano Peppers Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray. Arrange the poblano peppers in a single layer on the pan.
- Bake for 10-15 minutes, or until the peppers are softened.
- In a large skillet over medium-high heat, heat the oil. Cook for 5-6 minutes, breaking up the ground beef with a spatula until the meat is cooked through.
- Cook for 30 seconds after adding the garlic.
- Add the taco seasoning packet and 2 tablespoons of water. Stir in the spice to coat the meat.
- To the pan, add the rice, beans, corn, tomatoes, and 3/4 of the cheese. Remove the pan from the heat and whisk everything together.
- Divide the beef mixture among the peppers equally. Finish with the remaining cheese.
- Place the peppers back in the oven. Bake for 10-15 minutes, or until the cheese is completely melted. Serve garnished with cilantro.
What To Serve With Bobby Flay Stuffed Poblano Peppers?
The best way to serve Bobby Flay Stuffed Poblano Peppers dish is with a green salad and cheese platter. You can make a cheese platter with ricotta, cheddar, sweet cheese, and some crackers side with a dipping sauce like mayonnaise or yum yum sauce.
Chicken wing, fish fillet, or fried octopus are great side dishes to serve with Bobby Flay Stuffed Poblano Peppers.
Here is a list of the best side dishes to serve with Bobby Flay Stuffed Poblano Peppers:
- Potatoes
- Cheesy Potatoes
- Sweet Potato Fries
- Zucchini and Yellow Squash
- Roasted Veggies
- Salad Nicoise
- Air fried Artichokes
- Turkey Tetrazzini
- Fried Cauliflower
- Crockpot Corned Beef
Try More Recipes:
- Ina Garten Lobster Paella
- Ina Garten Paella Salad
Bobby Flay Stuffed Poblano Peppers Nutrition Facts
Serving Size: 1 serving
- Calories 314.6
- Total Fat 13.7 g
- Saturated Fat 8.3 g
- Polyunsaturated Fat 0.7 g
- Monounsaturated Fat 3.9 g
- Cholesterol 54.2 mg
- Sodium 1,068.7 mg
- Potassium 376.0 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 5.2 g
- Sugars 0.2 g
- Protein 21.7 g
Source: https://gardencourte.com
Categories: Recipe