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
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
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***
Recipe by Food Babe at https://foodbabe.com/hot-poblano-pockets/