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….
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