Stuffed Poblano Peppers Recipe

• Level: Easy
• Yield: 8 to 10 servings
• Nutritional Facts per Serving (Serving size: 1 of 10 servings): Calories 375, Total Fat 28 g, Saturated Fat 10 g, Carbohydrates 19 g, Dietary Fiber 3 g, Sugar 9 g, Protein 13 g, Cholesterol 44 mg, Sodium 562 mg
• Total Time: 1 hr 50 min
• Active Time: 1 hr 10 min

Is this a nod to Bobby Flay or simply one of my newest favorite side dishes? The truth is: both answers are correct. I began experimenting with stuffing poblano peppers throughout the summer and kept coming back to this dish repeatedly. The recipe evolved gradually, changing slightly each time, but the core ingredients remained consistent. Poblanos are often recognized for their spice, yet their delicate floral aroma and wonderful texture are frequently overlooked. This recipe highlights those less-known attributes beautifully. It's bound to surpass the sweet potatoes and Brussels sprouts on your holiday table. Consider retiring the green bean casserolethis is your Christmas 2015 showstopper!

Ingredients

• 8 ripe Roma tomatoes, sliced in half lengthwise
• 1/2 cup extra-virgin olive oil
• 1 tablespoon powdered sugar
• 1 1/2 teaspoons crushed red pepper flakes
• Kosher salt
• 2 tablespoons canola oil
• 6 medium poblano peppers, halved lengthwise, seeds and ribs fully removed
• 12 sprigs fresh thyme
• 2 medium red bell peppers, seeded and finely chopped
• 3 large garlic cloves, minced
• 3 medium yellow onions, finely diced
• 6 sprigs fresh basil
• 1 tablespoon red wine vinegar
• 12 ounces mozzarella, cut into 1-inch cubes
• 3/4 cup panko breadcrumbs, toasted
• 1/2 cup finely grated Parmesan cheese
• 1/2 stick (4 tablespoons) unsalted butter, melted
• 4 to 5 tablespoons aged balsamic vinegar

Instructions

1. Preheat your oven to 375F. Prepare a baking tray by lining it with parchment paper.
2. Arrange the tomato halves on the baking sheet, cut side facing up, in a single layer. In a bowl, whisk together 4 tablespoons of olive oil, the powdered sugar, red pepper flakes, and 2 teaspoons of salt. Brush this mixture evenly over the tomatoes. Roast until tender, approximately 35 to 40 minutes.
3. Heat a large skillet over high heat and add half of the canola oil. When it just starts to emit smoke, add half the poblano peppers and cook until tender but still firm, avoiding mushiness. Remove the peppers with a slotted spoon onto a baking sheet, cavity side up. Repeat this process with the remaining peppers and oil. Season with salt and set aside.
4. In another large skillet, warm 3 tablespoons of olive oil with the thyme sprigs. Once the oil is hot, the thyme will crisp as it fries; remove the thyme sprigs using a slotted spoon, season them with salt, and set aside to cool. Add the diced red bell peppers to the skillet, season with salt, and cook on high heat, stirring, until they develop a slight brown color but remain slightly crispabout 3 to 5 minutes. Transfer peppers to a bowl with a slotted spoon.
5. Add the last tablespoon of olive oil to the skillet, heat until it starts to smoke gently, then stir in the garlic and onions. Lower the heat to medium and season with salt. Cook until the onions soften and take on a light golden hue, about 8 to 10 minutes. Combine the onions with the cooked bell peppers.
6. Dice the roasted tomatoes into quarters and mix them into the pepper and onion mixture. Chop the basil leaves and add them, along with the red wine vinegar and mozzarella cubes. Strip the tender thyme leaves from their stems and fold them into the filling. Taste and adjust seasoning as required.
7. In a medium bowl, mix the toasted breadcrumbs, Parmesan cheese, and melted butter.
8. Fill each poblano pepper halfway with the prepared filling, then sprinkle a generous amount of the breadcrumb mixture over the top.
9. Place the stuffed peppers back in the oven to brown the tops, about 10 to 12 minutes. Serve arranged on a platter with a light drizzle of balsamic vinegar.

Tip: Be sure to remove all seeds and inner ribs from the poblano peppers to eliminate their heat completely. Dive into this Bobby Flay-inspired masterpiece and let the smoky, cheesy flavors steal the show at your next gatheringyour taste buds will thank you!