Experience a bold fusion of flavors and textures with this recipe for Stuffed Poblano Peppers in Puff Pastry. Perfectly roasted peppers are filled with a savory ground beef and vegetable medley, wrapped in flaky puff pastry, and baked to golden perfection. Serve these show-stopping peppers with steamed rice and salsa verde for a complete and satisfying meal.
Ingredients
3 poblano peppers
1 lb ground beef
1 cup diced carrots
1 cup diced radishes
1 cup diced leek
1 cup diced shiitake mushrooms
3 garlic cloves, minced
1 Anaheim pepper, chopped and seedless
4 cups fresh spinach
1 tbsp soy sauce
1 tbsp fish sauce
1/3 cup red cooking wine
3 tbsp sesame oil
Puff pastry
Himalayan salt and black pepper, to taste
Olive oil
Cooking spray
Black sesame seeds
1 egg
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Equipment: Skillet, cutting board and knife, tongs, plastic wrap, ice water bowl, baking sheet, pastry brush
Instructions
Prepare the Filling
Heat sesame oil in a skillet over medium-high heat. Add the ground beef and cook for 2 minutes, stirring frequently.
Add garlic and leeks, stirring for 1 minute. Season with Himalayan salt.
Add carrots and radishes, stirring for 2 minutes. Season with black pepper.
Stir in Anaheim pepper and mushrooms. Add soy sauce, fish sauce, and red cooking wine. Cook for 1 minute.
Add spinach and stir until wilted. Turn off heat and set aside.
Roast the Poblano Peppers
Rub poblano peppers with olive oil. Over an open flame or under a broiler, roast the peppers until the skin is evenly charred.
Transfer peppers to a bowl, cover with plastic wrap, and let them sweat for 10 minutes.
Place peppers in ice-cold water. Peel off the skin, then slit one side to open them. Remove seeds and veins, rinse, and pat dry.
Assemble the Peppers
Preheat oven to 375°F (190°C).
Cut puff pastry into pieces large enough to wrap each pepper.
Lay a pepper flat on a puff pastry sheet and fill with the prepared meat mixture.
Wrap the puff pastry around the pepper, sealing the edges with a brushed-on egg wash. Brush the entire wrapped pepper with egg and sprinkle with black sesame seeds.
Bake
Spray a baking sheet with cooking spray and place the wrapped peppers on it.
Bake at 375°F for 20 minutes or until golden and crispy.
Serve
Pair with steamed rice and salsa verde. For a homemade salsa verde recipe, visit this link.
Cooking Tips
Roasting the peppers until charred ensures easy peeling and enhances their smoky flavor.
Customize the filling by adding or substituting vegetables like zucchini or bell peppers.
Brush the puff pastry edges generously with egg to prevent it from opening during baking.
Servings: 3 stuffed peppers
This delicious recipe is brought to you by No Way José Cuisine. For more innovative and flavorful dishes, visit their YouTube channel at https://www.youtube.com/@NoWayJoseCuisine.
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