18 Sep Stuffed Poblano Peppers
Stuffed Poblano Peppers
Prep time 10-15 minutes
Cook Time 40 minutes total
This is a fun alternative to the usual rice based stuffed bell pepper. The poblanos lend a small bit of heat, and the filling is mostly root vegetables. Then I top it with a bright and creamy sauce.
Three Poblano peppers, halved and seeded
Two russet potatoes, peeled and diced very small
One sweet onion, diced small
Two stalks of celery, diced small
Two medium carrots, diced small
One garlic clove, minced
1 tbs tomato paste
2 tsp smoked paprika
1/8 tsp cinnamon
For the sauce:
2 tsp veganaise soy free
Juice of half a lemon
1 Tsp Dijon mustard
Preheat the oven to 350 degrees F. In a pan on medium heat add 1 tbs extra virgin olive oil. When you can see the oil moving add onions, celery, carrots, and potatoes. Stir occasionally, until potatoes and carrots are nearly done, about ten minutes. While the filling is cooking prep your pepper buy removing the top, seeds, and veins. I like to cut it in half and serve it like boats. Poblanos are larger, usually, than bell peppers, so one half is a good portion. Set out the halves on a baking sheet with parchment paper or oil, just so the peppers don’t stick. Into your filling mixture add tomato paste, garlic, and spices and stir for an additional minute. Spoon the mixture into the pepper halves so that you have a nice mound in each. Bake at 350 F for 25 minutes or until peppers are slightly wilted and veggies are starting to caramelize.
To make the sauce just whisk together the three ingredients until well combined. I like to serve it drizzled over the pepper, and then leave the rest on the side.
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