Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Stuffed Poblanos

Florida Grillin Girl
Florida Grillin Girl Posts: 5,013
edited November -0001 in EggHead Forum
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.

P5170265.jpg

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.

P5170264.jpg

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

P5170266.jpg

Stuffed em:

P5170267.jpg

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.

P5170280.jpg
P5170281.jpg

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
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
 
3 Large, 1 Small, 1 well-used Mini
· Share on FacebookShare on Twitter

Comments

  • BENTE
    BENTE Posts: 8,337
    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!!!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Those peppers look real good Faith

    Ross
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    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
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • reelgem
    reelgem Posts: 4,256
    Great job Faith! Those look delicious!! You're sooo creative!!!
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,589
    been too long since ive eaten a stuffed poblano, i need to make some soon. those look great
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • BENTE
    BENTE Posts: 8,337
    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:

    DSCN0231.jpg

    superbowl08014.jpg

    superbowl08023.jpg

    i may need to make some stuffed peppers soon ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    "Clean out the fridge recipe"! I like that, sounds like stew. Nice Poblanos.

    Mike
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Bente, those look Goooood.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Faith,

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

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    tb, like the opening on the poblanos, nice idea.

    GG
    · Share on FacebookShare on Twitter
  • vidalia1
    vidalia1 Posts: 7,092
    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....
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    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.

    pepperncheese4.jpg

    Kent
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    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
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • BENTE
    BENTE Posts: 8,337
    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 B)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I haven't taken the time to roast and remove skin, however, with your suggestion I will give it a try next time.

    Kent
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I don't remember seeing Randy's recipe for the stiffing, I will have to see if I can find it.

    Kent
    · Share on FacebookShare on Twitter
  • BENTE
    BENTE Posts: 8,337
    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: ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    tb,

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

    Your the man!!!

    Kent
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Faith,,,,those look almost as good as mine...... :laugh: :whistle: ....actually they look excelentes!!! but the size is a bit too small.....sure the taste was great!!!
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    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
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • rooster
    rooster Posts: 252
    I think I could eat maybe a dozen of those . Looks yummie!!!!
    · Share on FacebookShare on Twitter
  • Beli
    Beli Posts: 10,751
    Faith, The average ones where I get them, are about 6" & I insist yours are great ,mi amiga!!!
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Beli,
    Mine were good, for a first effort.

    What is your technique?

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    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!
    · Share on FacebookShare on Twitter

Categories