poblano peppers | the petite beet

I’ve been so busy lately and haven’t really been able to post anything! I am off to Chile next week for two weeks, but when I get back I plan to jump back in and start cooking up a storm again!

I made these stuffed poblano peppers recently and absolutely loved them. I bought the peppers knowing I wanted to make something with them, then sort of came up with this recipe after seeing what I had in the fridge that night. Sometimes the best recipes come out of already existing ingredients around the kitchen. I charred the peppers over my gas stove, then stuffed them with a spicy cauliflower “rice” and chicken mixture. And cheese of course, because what would any meal be without cheese? This is an easy recipe that I will definitely be making again!

Ingredients: (serves 2-3)
3 large poblano peppers
1 large chicken breast
6-7 baby bella mushrooms, stems removed, chopped
2 small green onions, chopped
2 garlic cloves, minced
1 small shallot, minced
3 cups cauliflower rice (I buy frozen at Whole Foods, though you can make your own too!)
1 can stewed diced tomatoes
2 oz goat cheese
1/2 cup shaved Parmesan cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Pre-heat oven 350 degrees.

Start by charring the peppers. Cut the tops off the peppers and scoop out the seeds. I cooked mine over the gas stove, turning occasionally until each side have bits of char on them. Set aside to cool. I sliced one side part way open to make it easier to fill the peppers.

Next, salt and pepper the chicken well, then sauté in a little olive oil until cooked thoroughly. Let cool, then shred the chicken. I like to do this with two forks – one holding the chicken in place and the other to shred. Set aside.

In the same skillet, sauté the garlic and shallot together until translucent. Add the green onion and mushrooms and cook for another minute or so. Add the cauliflower, red pepper flakes, paprika, salt and pepper, and cook for 5 minutes. Lastly, add the diced tomatoes and the shredded chicken, and simmer for 2-3 more minutes. Mix in the goat cheese and Parmesan cheese.

Stuff each pepper with the mixture, then place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the filling is golden brown and the peppers are softened. Remove from oven and add some additional Parmesan cheese on top. Enjoy!

As soon as I saw tomatillos in my CSA bag this week I knew I wanted to make salsa verde! It was my first attempt and it couldn’t have been easier or more delicious! I roasted some garlic, poblano peppers, and onion to add some nice flavor. I ate mine with ~~an entire bag~~ some tortilla chips, but you could add it to the table on taco night or even enjoy with your steak!

Ingredients: (makes about 2 cups)
12 small tomatillos, husks removed
3 small poblano peppers
1 jalapeno, roughly chopped and seeds removed
1/2 small yellow onion, quartered
3 garlic cloves
1 cup fresh cilantro
1 lime, juiced

Preheat oven to 350 degrees. Place the tomatillos, poblano peppers, onion and garlic on a baking sheet. Drizzle with a little olive oil and roast for 30 minutes or until the poblanos are slightly browned and the tomatillos are beginning to burst. I removed my tomatillos after about 15 minutes and kept the rest in for the remaining 15 minutes. Once everything is cooked, let cool enough that you can run the poblanos under cool water and remove the skins. Alternatively, you can place the peppers in a zip lock bag which helps steam the skin to make easier to peel. Remove the stems and seeds of the poblanos before adding to the blender.

Place all the roasted ingredients into the blender with the cilantro, jalapeno, and lime juice. Blend until smooth. If needed, you can add splashes of water to get the consistency you like. Salt and pepper to taste.