I've always loved a good stuffed pepper. This recipe is different in that the peppers are grilled rather than baked in the oven. My friend Emily turned me on to this recipe a few years ago and I've loved it ever since.

These stuffed peppers are Spanish inspired and combine a lot of great flavors. Poblano peppers offer just enough spice. They're a good combination of bell peppers and and hot peppers. But that is, if and only if, you remove all the seeds after grilling. It's a challenge to get them out, but worth it to your tastebuds in the end.

This recipe is a bit time-consuming and delicate so make sure you allot enough time for prep and cooking. However, these peppers are every bit worth the time you'll put in.

Here's what you'll need: 

4 poblano peppers

2 Tbsp. butter

1 small onion, diced

1 small red bell pepper, diced

1 small tomato, diced

1 cup cooked yellow rice

1/2 tsp. salt

1/4 tsp. black pepper

2 Tbsp. cilantro leaves, finely chopped

1 cup Monterey Jack Cheese, shredded

1/2 cup sour cream

 

1. Grill peppers

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On a preheated grill roast the poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes.

2. Sauté onion and bell pepper

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In a medium skillet, add the butter and sauté the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl.

3. Mix together stuffing

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Combine onion and bell pepper mixture with cooked rice, diced tomato, salt, pepper and cilantro. Mix well.

4. Remove poblano skins and seeds

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Carefully remove the skins of the poblanos with a pairing knife or your fingernail. The peppers will be hot and tender. Make slit in poblano from bottom to top and discard the seeds and inner membranes. Be careful not to tear the pepper.

5. Stuff the peppers

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Fill the peppers with the rice mixture and top with the cheese.

6. Melt the cheese

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Place peppers in an aluminum pan and place back on the grill, only long enough to melt the cheese for about 5 to 10 minutes.

7. Serve

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Serve peppers with a spoonful of sour cream and enjoy!

 

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