Roasted Stuffed Poblano Peppers
Looking for a reason to make more stuffing? Or perhaps you actually have leftover stuffing that you need to eat? This roasted stuffed poblano pepper recipe works for both. You can use your leftover stuffing or you can use my recipe Mushroom Cranberry GF Stuffing. This recipe is a tad on the spicy side, and I highly recommend you use gloves to deseed the poblano peppers. This recipe is sure to keep you warm and full during this winter! It is very delicious and easy to throw together last minute — perfect for game days! -The Accidental Chef
Serves 6
Ingredients:
- 6 big poblano peppers (big enough for stuffing to actually fit into them)
- 1/2 cup of egg beaters
- 1/3 cup of gluten free Italian style bread crumbs — you probably won’t use all of this
- 6 tsp of Grated Parmesan Cheese
- Ancho Chile Pepper Powder
- Olive oil spray
Directions:
Preheat the oven to 350 degrees.
Spray a baking sheet with the olive oil spray to make sure the peppers do not get stuck.
Clean and deseed the poblano peppers. Then cut the poblano peppers open, making sure you don’t cut them in half. I like to make a T cut into the pepper to avoid this problem.
Place the egg beaters in a medium bowl and place the bread crumbs into another medium bowl. Dip each poblano pepper into the egg beaters bowl, trying to get the beaters all over the poblano. Then place the the pepper into the bread crumb bowl and try to get a lot of coverage on the pepper. Shake the pepper lightly to shake off the excess crumbs and place each one onto the baking sheet.
Once finished with the peppers, place stuffing into the peppers — depending on your pepper the amount of stuffing you will use might vary. Once all peppers are stuffed, use a dash or a pinch of the ancho chile pepper powder on each of the stuffed poblanos. Now you can add the 1 tsp to each poblano now or you can add it after they come out of the oven. Spray the peppers with the olive oil– make sure that you are spraying the bread crumbs or the skin if you skipped the crumbs.
Roast for 30-40 mins — or until the poblano skin is easily cut by a fork.
Add the Parmesan cheese if you haven’t already and serve with some gravy!
Nutrition facts without the stuffing included:
Serves: 6 | Serving size: 1 poblano | Calories per serving: 41 | Fat: 2 g | Carbs: 12.4 g | Net Carbs: 8.5 | Protein: 5.5 g
Nutrition facts with my stuffing included:
Serves: 6 | Serving size: 1 poblano| Calories per serving: 200.5 | Fat 2.9 g | Carbs: 33.7 g | Net Carbs: 26.4 g | Protein: 9.8 g
