Poblano Peppers

Poblano Peppers Recipes

 

Availability: September

Storage tips:  Store in the refrigerator in a plastic bag or in the crisper drawer for 1-2 weeks.

How to eat:  These peppers are mildly hot, and typically eaten in the green form.  They are traditionally eaten roasted and then stuffed as in the famous Chili Rellenos.  Or try the easier version of a casserole below.  You can also use them in stir-fries for a little heat, or in a chili, or a soup.  Or mince them up raw and use on tacos or burritos.  Yum!

I just love this recipe!  It is so delicious!  The only catch which keeps me from making it endlessly is that it takes a little while to prep it up.  Otherwise 5 stars!

  • 6-8 poblano peppers
  • cooking oil
  • 1 pound ground beef
  • 1 green pepper, chopped
  • salt and pepper to taste
  • dried oregano to taste
  • 1 clove garlic minced, or to taste
  • 4 eggs, beaten
  • 1 cup half and half
  • 1 TBLS flour
  • 4 cups+ grated cheese (cheddar, jack, a little parmesan, whatever you have will work)
  • 1+ cup tomato sauce (or if in season, use chopped fresh tomatoes)

In your oven, heat the broiler and place the poblano peppers under it until they are blackened and roasted, turning often to evenly roast.  Remove from oven.  Let cool and then peel away as best you can the skin from the peppers.  If you can't get it all, it's okay, but try to get the easy stuff, at least.

Heat oil in a skillet and brown the beef.  Add green pepper and saute until tender.  Add salt, pepper, oregano and garlic.  Stir for 1-2 minutes more.  

Meanwhile, combine the eggs, half and half and flour.

In a baking dish layer half of meat, chillis and cheese.  Repeat.  Pour over egg mixture.  

Bake at 350 until almost set.  Remove from oven and top with tomato sauce or chopped tomatoes.  Return to oven and bake an additional 15-20 mins until fully set.