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Stuffed Poblano Peppers

bg_easy
bg_easy Posts: 41
in EggHead Forum

Been doing these a bit and they never disappoint.  Have tried cajun style, quinoa/squash/zucchini (veg), but for tonight's version, we went Mexican.  Sauteed onion, jalapeno and green chili.  Added pinto beans, chorizo and a mix of cumin, chili powder, salt, pepper and then mixed with rice and cheese.  No measurements, just what looked right.  Cut poblano peppers and stuffed.


On the egg at 350 with some wrapped corn to steam along side.


After about 40 mins had to arrange in a grill pan to avoid spillage, and topped with cheese.  Corn came out of the wrapper for some charing.


Pulled at about an hour and the corn got slathered with a Mexican Street Corn recipe (Mayo/Sour Cream/Lime/Cilantro/Garlic/Cumin/Chili Powder/Salt) and topped with feta cheese.  Cotija cheese works better, but always forget something when shopping.


Dish can be made a lot of different ways, but the BGE adds something that you can't get with any other cooking method.  Plates were liked clean :-)

Large BGE, Bull Lonestar and Bull Burner, growing fleet of accessories

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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Perfect!

    Whenever I cook ABTs, it's always poblanos.....they're the perfect pepper to me. 

    Well done, Sir! 
    Living the good life smoking and joking
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  • Rte1985
    Rte1985 Posts: 304
    I haven't met a stuffed pepper I didn't like and those look like no exception! Nice work
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  • Hntnhrd
    Hntnhrd Posts: 713
    Nailed It!!!!!
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  • Dobie
    Dobie Posts: 3,458
    Nice, love street corn too
    Jacksonville FL
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  • northGAcock
    northGAcock Posts: 15,173
    My favorite pepper to cook with. Those look outstanding. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Looks incredible.  

    For you guys using poblano peppers for stuffing are roasting and removing the skin?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    That looks amazing. I love the shot with the kitchen in the background. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • northGAcock
    northGAcock Posts: 15,173
    I always roast and remove the skins if I am stuffing the pepper inside of a chicken breast for example. I would do the same if preparing like the OP did....though it looses its form so may need some support.  I don't remove if stuffing and deep frying. I roast when using in salsa. Bottom line...it depends. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bg_easy
    bg_easy Posts: 41
    Thanks for the comments. Agree with @northGAcock on the "it depends". Tonight's had the skin to hold the form. 

    Large BGE, Bull Lonestar and Bull Burner, growing fleet of accessories

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  • nolaegghead
    nolaegghead Posts: 42,109
    If you stuff peppers, you don't remove the skin unless you want them to fall apart.
    ______________________________________________
    I love lamp..
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Outstanding! I have to try that Mexican street corn. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Legume
    Legume Posts: 15,936
    That last pic is fantastic.  Love stuffed peppers.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks great... corn is off the chain!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Carolina Q
    Carolina Q Posts: 14,831
    That looks delicious!! I haven't had a stuffed pepper in years, probably 20+. Only bell peppers at that. And the corn! Wow! Thanks for posting this... definitely bookmarked! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • YEMTrey
    YEMTrey Posts: 6,835
    That last pic, DAMN!!!!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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