This is one of my all-time favorites and it's so easy!
I absolutely LOVE pablano peppers. They are flavorful and pack a little bit of heat, and they compliment so many Southwestern dishes.
My hubby likes meat, so I usually stuff these with leftover chicken or smoked pork; however, you can easily make this a vegetarian meal by mixing other proteins such as quinoa or beans.
Here's how:
Broil any number of pablano peppers for 10 minutes on each side or until charred. Place peppers in a brown paper bag to let the steam separate the outer skin from the rest of the pepper. Carefully peel off the skin, slice open the pepper and remove the seeds.
Next, mix your filling. I like chicken or pork, finely diced onions and shredded cheddar cheese.
You could add quinoa, black beans, onions, green chiles and cheese.
Stuff the chiles. Top with a dab of cream cheese and your favorite hot sauce.
Bake in a pre-heated 350 degree oven for about 30 minutes.
Serve with rice or beans or both. Yum!
Here are the peppers just before baking:
Here's the plate! Those are Anasazi beans we bought in Colorado. We pressure cooked them and they were done within an hour!
Check out some of our other food ideas HERE!