Chili Stuffed Poblanos

Good morning! If you’ve read my blog much (new though it may be), you’ve probably noticed that I talk a fair amount about cooking. If you haven’t, welcome! I love looking through recipes online and in recipe books. I have fun tweaking recipes to make them a little different. I enjoy trying out new dishes! Not every recipe I share will necessarily be a health food, so you may wonder why I consider cooking part of my goal to make good choices in the little things.

There are a few reasons why I think cooking at home is a great use of my time. Like I said, not everything I cook is exactly health food, but I do know what goes into the food, and we consume more food/less junk. (If you read food labels, you have probably noticed that a lot of the ingredients are not recognizable as food.) By cooking and eating at home most of the time, we spend less money on our meals. We also spend our dinners together as a family, which is nice. Over the years, my cooking has evolved to include more whole/natural foods, and I’ve tried more and more things, including recently attempting to recreate some favorite restaurant dishes at home (orange chicken and fish tacos).

It has been fun for me, and I think it has benefited my family. Thankfully, my husband is a really good sport. He is willing to try whatever I come up with, and he usually likes it. He even says he doesn’t mind the occasional flop, because he’s glad I try new things. Such a great guy. 🙂

A recent experiment in cooking was chili stuffed poblanos. I have served chili in a squash bowl in the past (terrific!), and I have served poblanos stuffed with zucchini and cheese (also terrific!). I thought, why not try a chili stuffed poblano? Why not, indeed?

Chili Stuffed Poblanos

Roast whole poblano peppers at 400 degrees for 10-15 minutes, until they begin to blister. Allow the peppers to cool. (I only did two, because they are a little spicy for my children. They got chili in a bowl.)

Sauté diced onion over medium heat (amount to suit your taste, I used one medium onion) in a bit of olive oil or broth for a few minutes, until lightly brown.

Add minced garlic (I used two cloves) and heat until they are also lightly browned.

*Note, if you will be using meat, you will brown the meat along with the onion and garlic. I didn’t include meat.

Add canned beans and diced tomatoes. I like to use a variety of beans when I make chili – sometimes kidney beans, chickpeas, black beans, navy beans… I used two cans of beans and one can of tomatoes. Occasionally I will use dry beans, but I must admit, I more often used canned.

Add seasonings to suit your taste. ***Please note, the peppers are quite spicy. You may want to go easy on any spices in your chili.***

Heat the mixture thoroughly.

Remove part of chili to bowl and add shredded cheese. Since I was stuffing only two peppers, I used about 1 1/2 cups of chili and mixed in 1/2 cup of cheese.

Carefully remove stem and seeds from peppers. Stuff chili and cheese mixture into the peppers, being careful not to split the peppers.

Bake at 400 for 15-20 minutes.

The Verdict:

We have a winner! It was spicy and delicious, served with brown rice. I also had some chili left to freeze for an easy meal another day.


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