Cheesy Stuffed Poblanos

Roasting Poblano Peppers

Roasting Poblano Peppers


Cheesy Stuffed Poblanos
Print Recipe
Ooey-gooey smoky peppers make fantastic appetizers or first course!
Cheesy Stuffed Poblanos
Print Recipe
Ooey-gooey smoky peppers make fantastic appetizers or first course!
Recipe Notes

1. Roast poblanos over flame on grill or stove until skin is charred. Cover in a bowl and let rest for 10 minutes, then peel blackened skin off and discard.

2. Bring broth to boil and then add Harvest Grains or Israeli couscous and smashed garlic clove. Reduce to simmer, cover, and cook for 10 minutes. Stir in 1 tablespoon butter. Set aside.

3. In a skillet sautee the shallot, jalapeno, and chopped garlic for 5 minutes in 1 tablespoon butter. Add the Harvest Grains and stir to combine, then put mixture in medium bowl.

4. Add cheeses and cream cheese to mixture and blend together.

5. Bake for 15 minutes at 375° on a baking sheet, or put on the grill on tray until cheese is melted.

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