This flavorful and cheesy dish is my variation on baked peppers. I use poblano peppers instead of bell peppers and my rich tomato and cheese sauce gives it a ton of flavor. This dish is perfect for meatless Monday's and one of my favorite vegetarian meals to make.

Tools
Baking Dish
Pan
Cutting Board
Spoon
Knife
Garlic Press (Optional)
Baking Sheet
Grocery Bag
Serving Spoon
Mixing Bowl
Servings
4 Servings
Ingredients
4 Medium Poblano Peppers
4 tomatoes on the vine
1/8 cup onion
1 cup feta in brine
1/2 cup plain cream cheese
4 cloves of garlic
2 and 1/2 cups Oaxaca Cheese
1 tsp garlic salt
1 tsp onion powder
1 tsp dried parsley
1 tsp salt
1 tsp pepper
4 sprigs of fresh cilantro
1/4 cup vegetable stock
Cooking Spray
5 tbsp avocado oil
Recipe Instructions:
Set your broiler to 500 degrees. Line your baking sheet with 4 poblanos and coat each in 4 tbsp of avocado oil. Season poblanos with salt and pepper and broil for 5-8 minutes each side.
While peppers are baking, make your filling. Cut onion, tomato, and mince garlic.
Set pan to medium-low heat and add 1 tbsp of avocado oil. Add onions to pan to soften (about 1 min) then add tomatoes and garlic to sauté for 2 minutes.
Add your cream cheese, half of Oaxaca cheese, feta, chicken stock, and seasonings to the pan. Stir for about 2 minutes, mixture should be cheesy and creamy. Set filling aside and let cool for 10 minutes.
Meanwhile, check poblano peppers for roasting quality (blistered and browned throughout) and remove from oven. Place Peppers in your grocery bag and tie. Let the peppers cool down for 8-10 minutes.
Pre-Heat Oven to 450 degrees.
Open grocery bag and using your knife, cut slit down the middle of poblano peppers and remove the internal seeds.
Create assembly station. Set Poblano Peppers on your baking sheet. Next, your pan with the filling, and lastly your baking dish.
Take filling mixture and pour onto bottom of baking dish just enough to coat baking dish. Take poblano peppers into your hand and stuff with filling. Gently place your poblano peppers in the baking dish horizontally.
Pour any left-over filling over your stuffed poblano peppers. Place other half of Oaxaca cheese on top of your peppers and place in oven for 8-10 minutes or until cheese is fully melted.
Serve poblano pepper and garnish with cilantro. Feel free to add sour cream and more cheese!
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