Hot Poblano Pockets

Poblano peppers are nature’s perfect little hot pocket. I found these beauties below at Healthy Home Market this week – all organic and everything. They looked so good – I just couldn’t pass them up. So what’s my secret to making these? Well it’s easy – Check out the recipe below – The result is a hugely satisfying meal thats warm, hot, and just incredibly delicious. This is comfort food at its best and made supremely healthy using only a few ingredients.

IMG 2731

Food Babe's Hot Poblano Pockets
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 8 poblano peppers
  • Tomato sauce of your choice – Store bought or click here to see my homemade version
  • 4 ounces raw goat cheese grated or crumbled
  • Filling of your choice – 2 cups cooked quinoa, rice, or lentils are all good options
  • Salt and pepper
Instructions
  1. Preheat oven to broil high
  2. Wash and seed poblano peppers, by cutting off the stem and scooping out core
  3. Place peppers on large baking sheet or rack and broil each side of pepper until skin is bubbled and brown, approximately 5 mins per side
  4. Remove peppers from oven and place them in a large baking dish and cover – the steam will allow the skin to easily be peeled off once cooled
  5. While peppers are cooling, place filling of your choice (cooked quinoa, brown rice or lentils), ½ of goat cheese and 1 cup of tomato sauce in bowl and mix well, season with salt and pepper as needed
  6. Preheat oven to 350 degrees
  7. After steaming and cooling peppers for about 10-15 mins – Peel each pepper carefully removing skin
  8. Once all peppers are skinless, fill each pepper with filling mixture and place in baking dish and top entire dish with 2 cups tomato sauce and the other ½ of goat cheese
  9. Cover dish with foil and bake for 30-35 mins, tomato sauce should be bubbling slightly before taking it out
  10. Remove dish from oven and let dish cool for at least 5 mins before serving
Notes
Makes 4 dinner servings of 2 peppers each or 8 servings of 1 pepper each as appetizers – Enjoy! ***Please buy all organic ingredients if possible***

 

IMG 2729

I used sprouted lentils in this version – however, my husband thinks quinoa is the best… It’s a toss up for me… I like the lentils just as good as the quinoa… Did you know sprouted lentils take 5 mins to make? Seriously – only 5 mins. AAAAAMAZING!

IMG 2730IMG 2732

I always cut the stems off and seed the poblanos before baking – leaving the seeds in is a bad idea – as the seeds can be REALLY spicy.

IMG 2733IMG 2734IMG 2736IMG 2737IMG 2740IMG 2745IMG 2744IMG 2748IMG 2750

Hot and bubbly…. oh…. yeah….

IMG 2756IMG 2755

Got questions about the recipe or about my food philosophy? Leave me a comment here or come visit me on my Facebook Fan Page.

Bon Appetit,
Food Babe

food babe subscribe healthy habits icon
Healthy Habits
food babe subscribe left green arrow
Subscribe to Food Babe!
Get a free copy of Food Babe's Healthy Habits, enter amazing product giveaways, and be the first to get the latest blog post.
, , ,
Posts may contain affiliate links for products Food Babe has approved and researched herself. If you purchase a product through an affiliate link, your cost will be the same (or at a discount if a special code is offered) and Food Babe will automatically receive a small referral fee. Your support is crucial because it helps fund this blog and helps us continue to spread the word. Thank you.

12 Responses to “Hot Poblano Pockets”

  1. Veena

    Try to stuff peppers with roasted potatoes, onions, cumin, Ginger, hot green peppers, and cilantro with the touch of mango powder! This was our favorite side veggie with daal and paranthas!

    But, I truly love your recipe!!

    Reply
  2. Taj

    My friend and I decided to make these (along with the beetroot burger recipe from green kitchen stories)…they were amazing and soo easy!! Don’t worry all ingredients were organic, then after, my new slow juicer arrived so we decided to make some Kickin kale juice! Thank you so much for your amazing recipes and information regarding food, its nice to find someone that feels as passionate I do about what I put in (and on) my body!

    Reply
  3. Jennifer

    We had this dish tonight and it was delicious! We grilled the peppers before stuffing and added black beans as the first layer in the baking dish. Yummy

    Reply
  4. Jill Crane

    Made these tonight, a huge hit! Loved them and so did my husband. Thanks so much! Also made green chili last night….awesome as well!

    Reply
  5. Rosa

    Hi! Recipe looks delish!…but the link to your homemade tomato sauce doesn’t work :( can you share the recipe on this page?
    Thanks, Food Babe!

    Reply
  6. Lola

    Vegan cheese would be a better/healthier option. Dairy is so bad for the human body. How come you do not promote a complete Vegan diet if you want to eat healthier?

    Reply
    • Assistant to Food Babe (Krista) (to Lola)

      Hi Lola – Food Babe is not a vegan. She does eat a little bit of cheese on occasion. Different ways of eating work differently for each individual person – you have to find what works best for you. Good luck!

      Reply
  7. Nora

    This reminds me of my mom’s “chile rellenos” but so much healthier. Definitely gonna try!

    Reply
  8. Inquisitive

    The mentioned link to the home made tomato sauce is not enabled.
    Please fix.
    It would be great to know the recipe!

    Thanks!

    Reply
  9. Chantelle

    OMG, chile rellenos are one of my most favourite dishes ever, but so unhealthy! I will be making this for my Mexican mother in law when I visit next month and see how she likes it!

    Reply
  10. Cindy

    Can’t wait to try these! I will use vegan cheese though for a healthier touch! We are vegetarian but that ‘s ok. It will be delicious! Thanks Foodbabe!

    Reply

Leave a Reply

Rate this recipe: