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Ingrid Hoffmann's Veggie-Stuffed Poblanos
10 min prep time
20 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Ingrid Hoffmann's Veggie-Stuffed Poblanos
Poblano peppers are mostly used in Mexican cuisine. They are packed with flavor and are great to stuff with just about everything but the kitchen sink. They do have a hint of spice, just enough of a kick to enhance the flavor.
Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
10 min prep time
20 min cook time
4servings
1 stuffed poblano
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Step-By-Step Instructions:
- Preheat the broiler. Line a broiler pan with foil. Lightly spray the foil with nonstick spray. Place the poblanos on the pan and broil, 4 inches from the heat, turning occasionally, until the poblanos are tender and slightly charred in spots, about 8 minutes.
- Place the poblanos in a zip-close plastic bag; squeeze out the air and seal the bag. Let stand 15 minutes. Leave the broiler on.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrots, scallions, garlic, and salt and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Remove from the heat. Stir in the basil until well mixed.
- Meanwhile, peal the poblanos. Make one slit to create a pocket and remove the seeds. Stuff each pepper with one-quarter of the mushroom mixture and top with 1 Tbsp of cheese.
- Broil the stuffed peppers, 4 inches from the heat, until the filling is hot and the cheese begins to melt, about 4 minutes.
Nutrition facts
4 Servings
-
Serving Size
1 stuffed poblano
- Amount per serving Calories 110
-
Total Fat
6g
- Saturated Fat 1.5g
- Trans Fats 0.1g
- Cholesterol 5mg
- Sodium 160mg
-
Total Carbohydrate
13g
- Dietary Fiber 3g
- Total Sugars 6g
- Added Sugars 0g
- Protein 5g
- Potassium 550mg
- Phosphorous 125mg
Ingredients
nonstick cooking spray
1
large poblano peppers
4
olive oil
1 tbsp
white (button) mushrooms (coarsely chopped)
1 package
carrots (shredded)
1 cup
green onion (scallion) (thinly sliced)
4
garlic (minced)
4 clove
salt
1/8 tsp
chopped fresh basil leaves, or 2 Tsps. dried basil leaves (chopped)
2 tbsp
queso fresco (crumbled)
4 tbsp
Reviews & Ratings
Not recommended