Stuffed Poblano Peppers

Something not Indian yet close enough ~ Stuffed Poblano Peppers

Poblano Pepper

Poblano pepper is a mild chili pepper but a little bit spicier than a bell pepper . This is one of the most popular peppers grown in Mexico and prepared in various ways. It is usually roasted and peeled (which I will explain below) and stuffed with various vegetables and/or other stuff.

Today I was in a mood for having something different; something that was spicy with complex flavors, has wonderful aroma that arouses your taste buds yet not too different from my traditional Indian food. What could be better than a Mexican food. I was always dumbfounded to see the similarities between our culture and Mexican from the way we live in a big family, the food such as tortilla, to spices, skin color and more. I have been many times mistakenly taken as a Mexican and some people talk to me in Spanish before not too late I had to stop and say “No Spanish” with my hands showing sign language for a “No”. So, here you go I bought some fresh poblano pepper for lunch.

Recipe:
8 Poblano peppers (2 for each person)
1 medium size onion chopped
15 oz can or 1 cup corn
15 oz can or 1 cup black bean
3 – 4 cloves of garlic finely chopped
2 – 3 tsp red chili powder or per taste
1 – 1&1/2 tbsp cumin powder
3 – 4 cups cooked rice
1 lime or lemon
Salt to taste
Oil
1/2 – 1 cup grated cheese of your choice. I prefer fontina as it is mild.

Roast the pepper in an oven with broiler on or stove top on all sides. Then, put the peppers in a ziploc or paper bag and let them cool.

Roasted poblano pepper

In the mean time heat oil in a pan and saute onions and garlic. Then add the chili powder, cumin powder, mix well. Add corn, black beans and mix with spices. Add rice, salt, squeeze some lime juice, chopped cilantro and mix. Adjust seasonings if necessary. Now, if the peppers have cooled down, peel the skin. Core the top of the pepper so that the seeds are removed. Stuff the rice mixture in each pepper and slit open the narrow side of the pepper half way. Sprinkle with cheese on th slit open end and bake it in a preheated 350F degree oven for about 5 minutes or until the cheese has melted well and the pepper & stuffing has warmed through. Serve hot with a side of salsa and guacamole.

Stuffed Poblano Pepper with a side of salsa and guacamole