Grilled Stuffed Poblanos, Theoretically

What are the chances that my roasted poblano peppers will behave and let me both peel and seed them and still remain in one piece to be stuffed? I know from experience that the chances are slim, which is why I showed you once how to fake it by laying the flattened pepper in a tortilla and rolling it around the stuffing. I’m going to stay optimistic this time, hoping they stay intact, but I’ll show the results, whether gorgeous or homely. The pepper concoction will still taste good, even if they aren’t pretty.

I really wanted to show off my new Lodge 12″ Cast Iron Skillet, which will allow me to cook the filling on the grill, too. In fact, I expect to make the entire dish on the grill, from first roasting the peppers to the last step of melting the cheese in them after stuffing.

Behold, the glorious stuffed poblanos. Note: the two Anaheim peppers are for other dishes.

Grilled Stuffed Poblanos

  • Servings: enough filling for 8-10 peppers
  • Difficulty: moderate
  • Print

Set up grill for direct and indirect heat; I used charcoal baskets in the center, with plenty of indirect space around it. I used a high heat of 400°.

  • up to 10 poblano peppers
  • 1 lb ground beef
  • 1 cup diced, seeded tomatoes
  • 1 cup diced onion
  • 2 tablespoons roasted garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon coarse ground black pepper
  • 8-12 ounces Monterrey Jack cheese, cut in 3 inch strips about 1/2 inch square

Peppers

  • Char peppers over direct heat for about 5-7 minutes per side with the lid closed, turning as necessary until skin cracks.
  • Remove to bowl covered with plastic wrap until cool enough to handle.
  • Make the filling while the peppers cool.

Filling

  • Heat cast iron skillet over direct heat with lid closed for about 5 minutes.
  • Brown 1 lb ground beef.
  • Add 1 cup diced, seeded tomatoes, 1 cup diced onion, and seasonings:
    • 2 tablespoons roasted garlic
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground chipotle pepper
    • 1/2 teaspoon coarse ground black pepper
  • Cook, stirring until vegetables are softened and juices evaporate.
  • Remove skillet and set aside while you prepare the peppers.

Prepare Peppers

  • Peel peppers carefully, trying not to split the pepper or pull off the stem.
  • Slit one side of each pepper from bottom to stem. Carefully pinch off seed ball at base of stem and rinse out seeds under light stream of water.
  • Variations, especially if your peppers seem to be falling apart, include cutting each pepper in half to stuff or laying flat if the stem falls off.

Stuff Peppers

  • Place one pepper on a square of foil (about 12 inches square).
  • Fill the pepper with the beef filling, a spoonful at a time, because you are still trying to keep the peppers intact.
  • Take about 3 strips of cheese and push into and on top of filling.
  • Loosely pull up the sides of the foil, pinching the ends so the juices don’t run out, but keeping the tops loosely closed, so you can easily peek in to check on doneness.
  • Repeat until all your peppers are in pouches.
  • Set pouches over indirect heat and close grill lid. Check at 5 minutes to see if the cheese is melted and the filling is bubbling. When they’re done, they’re done.
  • Remove pouches from grill, open, and lift out each pepper with a spatula.

I served the peppers with a drizzle of sour cream/lime juice mixture and brown rice.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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