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.
- 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
- Preheat oven to broil high
- Wash and seed poblano peppers, by cutting off the stem and scooping out core
- 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
- 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
- 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
- Preheat oven to 350 degrees
- After steaming and cooling peppers for about 10-15 mins – Peel each pepper carefully removing skin
- 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
- Cover dish with foil and bake for 30-35 mins, tomato sauce should be bubbling slightly before taking it out
- Remove dish from oven and let dish cool for at least 5 mins before serving
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!
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.
Hot and bubbly…. oh…. yeah….
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
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!!
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!
Taj – So happy to hear they turned out well!
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
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!