Recipe: Perfect Stuffed Poblano Peppers

Stuffed Poblano Peppers.

You can cook Stuffed Poblano Peppers using 22 ingredients and 6 steps. Here is how you cook it.

Ingredients of Stuffed Poblano Peppers

1. Prepare 2 large of poblano peppers.
2. It's 1 packages of cream cheese; room temperature.
3. You need 1/3 cup of goat cheese.
4. It's 6 clove of garlic; minced.
5. Prepare 1 of red onion; minced.
6. You need 1 of red bell pepper; minced.
7. It's 4 oz of diced green chiles.
8. It's 1/2 cup of sweet corn.
9. You need 1 pinch of red pepper flakes.
10. You need 4 of limes; zested and juiced.
11. It's 1 bunch of cilantro; chiffonade.
12. Prepare 1 of vegetable oil.
13. It's 1 tbsp of cumin.
14. Prepare 1 tsp of cayenne pepper.
15. You need 1 cup of Spanish tomato sauce.
16. You need 2 pinch of sugar.
17. It's 6 of Roma tomatoes; diced.
18. Prepare 1 of roasted red bell pepper; large dice.
19. You need 1 tsp of ancho chile pepper.
20. You need 1/2 tsp of smoked paprika.
21. Prepare 1 tbsp of apple cider vinegar.
22. Prepare 1 of salt and pepper.

Stuffed Poblano Peppers step by step

1. Place 1/4 the onions and garlic aside for the tomato sauce..
2. Heat butter slowly in a saute pan. Add onion and bell pepper and sweat until nearly caramelized. Add a pinch of salt, a teaspoon of the cumin, red pepper flakes, and black pepper. Add corn. Add garlic. Add a pinch of sugar. Sweat until fragrant. Place in a large mixing bowl..
3. Add cream cheese, lime juice, lime zest, green chiles, dried spices, and a pinch of salt. Mix thoroughly. Chill in refrigerator until consistency is workable, about an hour..
4. Heat vegetable oil in a saute pan. Add onions, garlic, roasted bell pepper, and tomatoes. Add ancho, paprika, and a pinch of salt. Saute until garlic is brown and fragrant. Puree in a food processor with tomato sauce, a large pinch of sugar, and vinegar. Return to pan and keep hot on stove..
5. Stuff peppers with cheese mixture. Add to tomato sauce. Cover and bake at 350°for approximately one hour or until peppers are caramelized and tender; or desired consistency..
6. Variations; Lard, Chihuahua, horseradish, parsley, chimichuri, habanero, chipotle.