Stuffed Poblanos

Florida Grillin Girl

I made these for the first time last night. I made up the filling using the "clean out the fridge" recipe.

First I partially cooked the poblanos in the oven for 15 minutes at 400 degrees. I could have egged them, but I made them in the early afternoon, way before egg lighting time. The skins got slightly wrinkly, and I was able to peel them off easily.



I removed the seeds after slicing a small slice from the side.
Now the filling -

1/2 lb. pork sausage
1 andouille sausage (cooked)
sauteed onion, red pepper, green pepper
I browned these up together.



Add fresh garlic,
seasoned with Dizzy Pig Jamaican Firewalk (generously)and Red Eye Express,
cumin seed
egged corn (cut off the husk)
some cooked white rice for a little substance



Stuffed em:



On the mini with some apple wood smoke - 350 degree dome for 20 minutes. I used a pizza stone as a heat barrier under my pan. Added a touch of monterey jack on top at the very end.




These came out great. Only a little spicy. The peppers have an awesome flavor that goes along well with the egg smoke flavor. I will be making these again.

Faith
Tampa, FL

BENTE

i love stuffed peppers but the fam does not really warm up to the idea... :laugh: i have done them a couple times but not as much as i like!! yours look really good!!!!

Ross in Ventura

Those peppers look real good Faith

Ross

Florida Grillin Girl

Bente, Thank you. I am not wild about stuffed green peppers, so I never make them. The flavor of the poblano is so much better tasting to me. Are you sure you can't convince the fam to try them instead?

Faith
Tampa, FL

reelgem

Great job Faith! Those look delicious!! You're sooo creative!!!

fishlessman

been too long since ive eaten a stuffed poblano, i need to make some soon. those look great

BENTE

we have done everything but "green bell" peppers! wife refuses to eat them i think there is a food safty story there somewhere.. but she is convinced that it is the peppers she is "allergic" to// so i don't mind green bell peppers should only be on pizza anyway :laugh:







i may need to make some stuffed peppers soon

Car Wash Mike

"Clean out the fridge recipe"! I like that, sounds like stew. Nice Poblanos.

Mike

Florida Grillin Girl

Bente, those look Goooood.

Faith
Tampa, FL

Little Steven

Faith,

Two of my favourites there, Andouille and poblanos. We only get little tiny ones here and can't get andouille.

Steve

Grandpas Grub

tb, like the opening on the poblanos, nice idea.

GG

vidalia1

Faith,

Those look very good. I am not a bell pepper fan but Poblanos are so much milder IMHO. I will have to give that a try....

Grandpas Grub

Very nice Faith, great looking food. Your stuffing sounds very tasty. Thank you for the details.

I took the lazy method and just stuffed with cheese and some leftover egged chicken pieces. The cook was 375° dome for 45 minutes. I didn't roast the poblano first.

The pepers sure take on a nice flavor when egged.



Kent

Florida Grillin Girl

GG, I liked roasting the poblanos first because it allowed me to pull the skins off, but yet they still retained their shape. Yours look good too. I bought the poblanos at the farmer's market for 3 for $1!. If I knew they would be that good, I would have bought more!

Faith
Tampa, FL

Florida Grillin Girl

BENTE

thanks i think that was something we came up with on the fly.. we used azrp's sausage cheese and pizza sauce recepie.. was very good

Grandpas Grub

I haven't taken the time to roast and remove skin, however, with your suggestion I will give it a try next time.

Kent

Grandpas Grub

I don't remember seeing Randy's recipe for the stiffing, I will have to see if I can find it.

Kent

BENTE

it is going to be a little hard to find.. because it was in a thread buried somewhere i still don't know what it is under but in the thread randy was talking about stuffing peppers and he said the recepie is what he uses for stuffed fritos

Appetizer, Stuffed Fritos & Mushrooms, AZRP


INGREDIENTS:
1 Lb Italian Sausage (casings removed)
1/2 Lb Cheddar Cheese (shredded)
1/2 Cup Marinara Sauce
Button Mushrooms
Frito Scoops
Sour Cream



Preparation :
1 Remove stems from the mushrooms and scrape out the gills and some of the flesh with a melon baller to allow more stuffing. Mix together the sausage, cheese and marinara sauce until thoroughly incorporated. Stuff the mushrooms or Frito Scoops with the mixture. Cook indirectly on a raised grid at 350°F. dome temp. until the meat reaches 170°F internal temp., about 20-30 minutes.
2 Put a dollop of sour cream on and serve.


Recipe Type
Appetizer

Recipe Source
Author: Randy Price

Source: BGE Florida Eggfest '08, AZRP, 2008/03/15





but i was reading it and said that is what i will make for the superbowl (january of 2008)

so that is what i did in fact those were the ones i made and served at a superbowl party.. since then i have done them once but they were very good.. i just remembered who said it and what the ingredients were :pinch: :laugh:

Grandpas Grub

tb,

Thanks for taking the time to post the recipe. I have never have found this.

Your the man!!!

Kent

Beli

Faith,,,,those look almost as good as mine...... :laugh: ....actually they look excelentes!!! but the size is a bit too small.....sure the taste was great!!!

Florida Grillin Girl

Hey there, Beli. Thanks. I'm sure they were no match for yours. Actually they were about 4 inches long, not including stem. What size are the poblanos in Mexico??

Faith
Tampa, FL

rooster

I think I could eat maybe a dozen of those . Looks yummie!!!!

Beli

Faith, The average ones where I get them, are about 6" & I insist yours are great ,mi amiga!!!

Florida Grillin Girl

Beli,
Mine were good, for a first effort.

What is your technique?

Faith
Tampa, FL

JLOCKHART29

Running late for bed (worked graveyards) but just made a quick pass down forum and saw the Pablanos word and had to check it out an comment. Great job! :woohoo: Wasgoing to stick some aundui in the ones I did a Sat. but was out. :ohmy: Glad you had some!