Poblanos Rellenos - Vegetable Stuffed Poblano Peppers with Eggs and Cheese

Cheese stuffed peppers make an appearance in pretty much every cuisine, each with their own spin on the recipe. Native to the Americas, the capsicum family of peppers includes some of the larger, easier to stuff peppers such as bell and poblano peppers, which have been an essential part of Mexican cuisine since long before Europeans arrived. A very popular dish in Mexico, there are nearly as many stuffed peppers recipes as there are cooks!

This particular Mexican cheese stuffed poblano peppers recipe is usually made with Rocato peppers, which are slightly milder than jalapenos but far larger. Since these are somewhat difficult to find in most of the US, the mild yet flavorful and large enough to stuff easily. In this recipe, the peppers are stuffed with vegetables, raisins, and peanuts then baked in eggs and Oaxaca cheese over diced potatoes.

This is a hearty stuffed pepper recipe sure to be a hit at brunch or any occasion when ordinary stuffed peppers just will not do. Cheese stuffed poblano peppers combine creaminess with sharp flavors and the chilies give them just enough fire to make them exciting without being too hot.

Poblanos Rellenos

Ingredients -

4 large poblano peppers
1 small yellow onion, diced finely
3 small or 2 medium-sized potatoes, cooked and diced
½ cup cooked or canned pigeon peas (glandules) - green peas may be substituted
½ cup carrots, cooked and diced (approximately 1 large carrot)
1 jalapeno or Serrano pepper, minced
1 hard-boiled egg, peeled and chopped
1 tbsp raisins
1 tbsp ground or finely chopped peanuts
½ lb firm tofu, crumbled - about 1 cup; rehydrated TVP also works well
2 tbsp vegetable oil
3 eggs
A generous splash of milk or soymilk (1 ½-2 oz)
1 cup Oaxaca cheese, grated; farmer's cheese or Munster can be substituted

Preparation:

Start by sautéing the tofu, onion and jalapeno until the tofu is lightly browned, about 5-7 minutes.

Stir occasionally.

Add peas, carrots, peanuts, raisins, egg, and cook another 5-7 minutes.

Preheat your oven to 350 F. as you cook the filling.

Arrange the diced potatoes in a lightly oiled baking pan and stuff your peppers with your filling mixture and place on top of the potatoes.

Beat eggs, milk, and pour over the peppers and potatoes, top with the shredded cheese and bake for 25-30 minutes or until the peppers are tender.

Serve at once with corn tortillas or toast and enjoy!

(Serves 4)

Mexican Recipes