Like my previous post, Thai Red Curry Peanut Chicken, this post is heavily based on one that we found on Relay Foods, which is an online grocery store that also provides recipe ideas and you can add the ingredients from the recipe direclty into your shopping cart. My husband found their Oven Roasted Bison Stuffed Poblano Peppers recipe, and I altered it just slightly to adjust ratio and tuned it a bit based on our tastes.
Stuffed Poblano Peppers
The original recipe calls for 5 poblano peppers, which is of course 10 halves, but that’s a slightly awkward number to split for the 4 servings this makes. So next time I’ll up it to 6 peppers so that each serving will have 3 halves.
After cutting each pepper in half and removing the stem and seeds, I rubbed each one on the skin side with olive oil and broiled them in the oven until the skin blistered (~8 minutes for me).
Meanwhile, I prepared the filling by cooking the ground bison and cumin (I think I’ll try it with ground turkey next time since it’s easier to obtain). In a separate pan, I cooked the diced onions (the original recipe calls for red onion, but we like yellow or white onions) until they started to soften and then added the beans and corn. I then combined both pans together and added the tomatoes, salt, and pepper, and let everything simmer for a few minutes.
When the peppers were blistered, I took them out of the oven and let it cool down to 350°F (an oven thermometer is great for this purpose). I sprayed cooking oil in a casserole dish, put a thin layer of filling on the bottom, and transferred the peppers into the dish. Then I stuffed each pepper with filling and dumped the extra filling on top. I sprinkled grated cheese on top (half of what the original recipe calls for), and baked it in the oven at 350°F for 20 minutes.
I let it cool slightly before scooping out the individual servings. The remainder went into the refrigerator after it was totally cooled.
Stuffed Poblano Peppers
Adapted from: Relay Foods’ Oven Roasted Bison Stuffed Poblano Peppers
- 6 poblano peppers, halved lengthwise and de-seeded
- 1 tbsp olive oil
- 1 lb ground bison or ground turkey
- 1 tbsp ground cumin
- 1 medium onion, diced
- 4 oz. corn
- 1 can (~15 oz.) black beans
- 1 can (~14 oz.) diced tomatoes
- Salt and pepper, to taste
- 4 oz. Monterey jack cheese, grated
- Rub the skin side of each poblano pepper half with olive oil
- Broil in the oven for about 8 minutes until the skin has blistered
- Cook ground bison/turkey with cumin
- Cook onion until slightly softened and add black beans and corn
- Add vegetables to meat and add tomatoes, salt, and pepper, and cook for a few more minutes to mix flavors
- Remove peppers from oven and decrease temperature to 350°F
- Grease/spray a casserole dish, spread a thin layer of filling on the bottom, and transfer peppers to dish with skin side down
- Fill each poblano pepper half with filling and dump remaining filling into the dish
- Sprinkle grated cheese over the top of the dish
- Bake in oven at 350°F for 20 minutes
- Nom nom nom!
Estimated Nutritional Information (per serving): 573 calories; 25.9g fat; 75mg cholesterol; 733.2mg sodium; 506.2mg potassium; 49.3g carbs; 40.7g protein