Stuffed Poblano Peppers

Hawg Fan

Last night I posted a request for a stuffed pepper recipe and I had several replies and recipes to choose from. Thanks to everyone who replied. I decided to go with NibbleMeThis' recipe "Fire Roasted Stuffed Bell Peppers." I changed it up a little and used hamburger rather than chorizo and poblano peppers. Made the stuffing, blanched the pepper and stuffed them in the afternoon, and cooked them later this evening.



Love my new Tel-Tru temperature gauge.



Put them on the Egg for 40 minutes before adding cheese.



The final result.



I baked this lemon chess pie before cooking the peppers. It was a recipe from a popular restaurant here in Tulsa that the owner finally published the recipe after 30 years. It tasted good, but the crust didn't look so great. Thanks for reading!

Hoss

NYUM-NYUM! It all looks great.I LOVE some lemon chess pie!

KMagnus

I took note of NibbleMeThis' recipe too, but your variation looks scrumptious too!

Post back the recipe for that lemon pie - if you have time and don't mind

Firetruck

That's a great lookin meal. Now I want desert.

Hawg Fan

The recipe for the lemon chess pie is:

1/3 cup butter - room temperature
1 1/2 cups sugar
3 whole eggs - room temperature
1 1/2 lemons juiced or about 1/3 cup of juice
1/2 teaspoon salt
1 unbaked pie crust

Cream together butter and sugar. Add eggs and beat well. Mix in the lemon juice and salt until smooth.

Bake in pre-heated oven at 425 until the filling starts to turn brown (about 13 minutes) then reduce the oven temperature to 300 degrees for about 20 minutes until the pie sets.

Supposedly the secret is making sure that the eggs and butter are at room temperature. All I know is that this filling is simple, easy, and delish!

If you noticed in my picture, the filling didn't fill my crust. I'm not a baker, but I believe that chess pie is suppose to be thin anyway. Next time I'll use a tart pan rather than a pie pan.

Thanks.

Grillin & Chillin

Nice Photos, Nice post

triehle98

hmmm , beer can stuffed bell peppers . I wonder how that would turn out ?

KMagnus

Thank you, thank you, thank you

WessB

I like the can trick for the bell peppers that don't want to stand on their own...here's some we did..

Hawg Fan

Those are big and nice looking peppers Wess. I like the toasted cheese too.

The can idea was just an adhoc idea after I cut the top off of the pepper, I realize that I should have cut the side out of the bell pepper and made a boat out of it since it was too small to stand on its own.

WessB

You can see the whole picumentary in the cooks section of my website if you're interested..would love to do some pablanos one day..

Hoss

Those recipes are for regular Old time pie pans.Not the Deep dish.

Hawg Fan

Thanks for the link to your website Wess. I bookmarked it and plan to try some of your cooks.

WessB

My pleasure..it's all about sharing..

Hawg Fan

Yeah Hoss, you're correct. I didn't know that today when I made the pie. Next time I'm going to try a tart pan. Can you still buy the shallow pans?

Hoss

I have some.I think they can still be found.You could double the filling. :woohoo: