Recipes

Stuffed Poblano Peppers

The second prize winner of our Engine 2 Food Line Recipe Contest is Twila and Stephanie Thurm! Living in texas, we love our peppers, so we loved this recipe for stuffed peppers.

  • Prep Time 15 min
  • Cook Time 20 min
  • Total Time 35 min
Step by Step Instructions:
Chiles: 
  1. 5 Poblano peppers (broil turning often until skin is blistered and dark)
  2. Let cool.
  3. Remove skin and slit lengthwise.
Chef’s note: These are very spicy so use bell peppers or your favorite if you don’t like the heat.Next:
Water sauté the following: 
  1. 1/2 yellow onion chopped
  2. Kernels from one ear corn or 1/2 cup frozen
  3. 3 medium cloves garlic
Sauté together until onions are translucent. 
Next Add:
*or a medley of wild rices
1 can diced tomatoes
1 tsp. chili powder
1 tbsp. cumin
2 tsp. oregano
1/2 tsp. salt
1/2 cup currants (gives a sweet note at the end of a bite)
Juice of 1 lime
Stuff peppers and heat in 325 oven for 15 minutes on a parchment lined baking dish. 
Creative plating:
Black Bean Puree
Mash together or blend in food processor:
1 can no salt added black beans
1/2-1 tbsp. chipotle powder or to taste
1/2 tsp. sea salt
Spread on plate.
Top with a pepper.
Top pepper with cilantro salad:
1/2 bunch fresh cilantro leaves stripped from stems.
Lightly chop if desired.
2 green onions sliced with 1/2 of green stems
8-10 grape tomatoes cut in quarters
Toasted sunflower or pumpkin seeds to garnish
Juice of 1/2 lime
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