This stuffed Poblano Pepper recipe is another crowd pleaser that like our Shishito Pepper Recipe takes minimal effort and scales up or down for groups really nicely. In late summer as peppers become more abundant we are always looking for ways to add them to the menu in our house being able do so quickly and easily is always a plus. As the title of the article implies for this stuffed Poblano Pepper recipe you’ll need just 5 ingredients:
– Poblano Peppers.
– Cream Cheese.
– Bread crumbs.
– Salt & Pepper.
Prep on these does take a little longer than the shishito recipe as does cooking but overall it is still on the very easy side of recipes you will come across. Preheat your oven to 425 degrees. While it is warming you should:
1.) Wash, dry, cut the peppers in half and clean then of ribs and seeds.
2.) In a bowl mix with bread crumbs at a 2-1 ratio.
3.) Mince shallots – this is a “too taste” add but a good guideline is roughly 20% of the mixture should be shallots.
4.) Salt and pepper the mixture aggressively.
You’ll notice perhaps with frustration that I do not have exact measurements for the mixture above, the reason for this is that Poblano Peppers vary wildly in size. What you want is enough mixture to roughly fill a half pepper up to the “rim.” As you can imagine if you have 5 inch long peppers this is a lot more mixture than if you have 2.5 inch long peppers like the ones pictured.
5.) Fill the halved peppers to the rim with the cream cheese mixture and cook for 15-20 minutes or until stating to brown on top.
Let them cool a couple minutes and serve to groups of any size as a side dish or appetizer.