These days you can find recipes for stuffed everything. From turkeys to chickens, peppers to poblanos there are few items that home cooks can’t devise a way to plump up with other zesty ingredients.
In a previous blog I provided recipes for stuffed green bell peppers. The hearty and versatile vegetables are in season right now and my kitchen is overflowing with their goodness. However, peppers are not the only ingredients I have been experimenting with. I recently found a recipe for Stuffed Poblano Chilies that I finally got around to making. While stuffed chilies are not unique, what sets this recipe apart from others is that it includes tofu, which I happen to love. I was pleasantly surprised with how well they came out.
If you are a vegetarian or someone who enjoys experimenting with protein substitutes (or you just need an extra meatless recipe to use during Lent) the Stuffed Poblanos will do in a pinch.
STUFFED POBLANO CHILIES
Ingredients:
4 poblano chilies
1-1/2 teaspoons olive oil
1/4 cup finely chopped onion
1/2 cup corn kernels
1/4 cup pine nuts
1/4 cup golden raisins, soaked 20 minutes
1/2 cup shredded Monterey Jack cheese
1/2 cup diced tofu
2 tablespoons chopped cilantro
Salt, to taste
Directions:
Grill poblanos 5 minutes per side, directly on a gas grill, under the broiler, or over a gas burner, until blackened all over. Set them in a paper bag or other closed container for 10 minutes, and then slip off the blackened skins. Core carefully and rinse out seeds.
Combine remaining ingredients and stuff chilies.
Broil for 5 to 8 minutes, until cheese melts.
Serves 4.
POTATO STUFFED PEPPERS
Ingredients:
4 large baking potatoes (3 to 4 pounds)
4 bell peppers
16-ounce container sour cream
1/2 cup shredded Gouda cheese
1/4 cup sliced scallions
3 tablespoons butter
3 tablespoons chopped Italian parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika
Directions:
Preheat oven to 450 degrees.
Pierce each potato a few times with a fork, and then bake on an oven rack 90 minutes.
Cool slightly and cut in half.
Grill and core peppers as in preceding recipe.
Reduce oven to 375 degrees.
Mash potato with sour cream, cheese, scallions, butter, parsley, salt and pepper.
Stuff peppers and sprinkle with paprika.
Warm in oven 15 minutes.
Serves 4.
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