Twice Baked Poblano Peppers
Description
These Twice Baked Poblano Peppers offer a delightful twist on classic stuffed peppers, combining the smoky depth of charred poblanos with a rich, creamy potato filling. The potatoes are boiled until tender, then mashed with butter, cream, Parmesan, and fresh corn kernels for a burst of sweetness. The mixture is spooned back into the softened pepper skins and topped with melted mozzarella or Monterey Jack cheese. This dish strikes a perfect balance between mild spice and comforting dairy flavors, making it an excellent side dish or light main course. Ideal for dinner parties or family suppers, these peppers are visually stunning and deeply satisfying. The texture contrasts nicely between the tender pepper skin and the fluffy, savory filling.Ingredients
Directions
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Preheat the broiler to high.
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Rub the poblano peppers lightly with peanut oil.
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Place peppers under the broiler, rotating occasionally, until the skin begins to blacken and blister slightly.
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Remove peppers from the broiler and immediately place them in a plastic bag or a bowl covered with plastic wrap.
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Let the peppers sit for 30 minutes to steam, which loosens the skin.
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Peel off the blackened skin; the stems can remain attached.
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Slice each pepper open along the side and remove the seeds and white membranes.
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While peppers are steaming, peel and chop the Yukon Gold potatoes.
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Bring a pot of salted water to a boil and add the potatoes.
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Simmer the potatoes until they are tender when pierced with a fork.
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Drain the potatoes well and return them to the pot.
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Mash the potatoes with 1 1/2 tablespoons of butter, scalded heavy cream, salt, pepper, and grated Parmesan cheese until smooth and creamy.
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In a sauté pan over high heat, melt the remaining 1/2 tablespoon of butter.
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Add the corn kernels to the pan and sauté quickly for about 30 seconds with a pinch of salt and pepper.
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Stir the sautéed corn into the potato mixture.
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Spoon the potato and corn mixture into the prepared poblano pepper shells, being careful not to break the flesh.
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Place the filled peppers on a baking sheet.
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Top each pepper with shredded mozzarella or Monterey Jack cheese.
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Broil the peppers for 2-3 minutes, just until the cheese is melted and bubbly.
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Remove from oven and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 376.5kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 96.0g32%
- Dietary Fiber 37.5g150%
- Sugars 4.1g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Substitutions: If you cannot find poblano peppers, you can use Anaheim peppers for a milder flavor. For a vegan version, substitute the butter with olive oil or vegan butter, and use nutritional yeast instead of Parmesan. Use a vegan cheese alternative for the topping.
Tips: Ensure the heavy cream is scalded (heated until small bubbles form around the edge) before adding to the potatoes for a smoother texture. Do not over-broil the peppers initially, as they need to remain pliable for filling.
Accompaniment: This dish pairs well with a fresh jicama slaw or a simple green salad to cut through the richness of the cheese and potatoes.
