Roasted Poblano Peppers Stuffed With Spicy Mashed Potatoes Recipe

Hey foodies, get ready to ignite your taste buds with these spicy, cheesy stuffed poblano peppers that are basically comfort food bliss wrapped in a slightly charred, smoky hug!

My passion for blending audacious flavors is underscored by my roasted poblano peppers stuffed with mashed potatoes, whose spiciness comes not just from the usual ingredient—chipotle—but also from smoky paprika, zesty cumin, and a hint of cayenne pepper. The mashed potatoes, now utterly creamy because of the addition of half a head of roasted garlic and a cup of shredded cheddar cheese, marry harmoniously with the roasted peppers.

This dish carries fantastic Mexican-inspired flavor notes.

Roasted Poblano Peppers Stuffed With Spicy Mashed Potatoes Recipe Ingredients

• Poblano Peppers: Mildly spicy, rich in vitamin C, high in fiber.
• Mashed Potatoes: Creamy, comforting, source of carbohydrates and potassium.
• Garlic: Adds aromatic depth, contains allicin, known for heart health benefits.
• Cumin Powder: Earthy flavor, aids digestion, good source of iron.
• Cheddar Cheese: Provides creaminess, rich in calcium and protein.
• Cayenne Pepper: Adds heat, boosts metabolism, rich in capsaicin.
• Olive Oil: Heart-healthy fat, adds richness, contains antioxidants.

Roasted Poblano Peppers Stuffed With Spicy Mashed Potatoes Recipe Ingredient Quantities

• 4 large poblano peppers
• 2 cups mashed potatoes, prepared
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste
• 2 tablespoons olive oil

How to Make this Roasted Poblano Peppers Stuffed With Spicy Mashed Potatoes Recipe

1. Set your oven to 425°F (220°C) ahead of time. Prepare a baking sheet by lining it with parchment paper.

2. Wash and dry the poblano peppers. Arrange them on the baking sheet and drizzle with olive oil, making sure they are evenly coated. Roast in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.

3. Take the peppers from the oven and put them into a bowl. Cover the bowl tightly with plastic wrap or a kitchen towel. Let the peppers steam for about 10 minutes, which will make their skins easy to peel.

4. As the peppers steam, melt the butter in a skillet over medium heat. Stir in the minced garlic and sauté it until it becomes fragrant, which should take about 1 minute.

5. Combine the following in a mixing bowl:

– Sautéed garlic
– Mashed potatoes
– Cumin powder
– Smoked paprika
– Cayenne pepper
– Shredded cheddar cheese
– Chopped cilantro

Mix well and season with salt and black pepper to taste.

6. Peel the skin away from the poblano peppers with care, being sure not to pull and tear the peppers. Make a cut down one side and take out the seeds and membranes.

7. With a spoon, stuff each poblano pepper with the spicy mashed potato mixture. Press the mixture gently into the pepper to fill it completely.

8. Return the stuffed peppers to the baking sheet. Drizzle them with a little more olive oil.

9. Put the cheese-filled peppers back into the oven and cook for another 10-15 minutes. You want the tops to be slightly golden and the cheese to be melted. You could cover the tops with foil if you don’t want the peppers to brown too much.

10. Serve the warm stuffed poblano peppers. If you like, you can garnish and get all fancy with some additional chopped cilantro. Or you can just eat them as is, because they’re rustic and real.

Roasted Poblano Peppers Stuffed With Spicy Mashed Potatoes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Bowl
7. Plastic wrap or kitchen towel
8. Skillet
9. Spoon
10. Mixing bowl
11. Measuring spoons
12. Measuring cup

FAQ

• Q: Can I use another type of pepper instead of poblanos?A: Yes, bell peppers can be used for a milder flavor, and jalapeños can be used for more heat, with cooking time adjusted as needed.
• Q: Can I make the mashed potatoes from scratch?A: Without a doubt! Take 2 to 3 medium-sized potatoes and boil and mash them. Add butter, milk, salt, and pepper to taste for the best results.
• Q: What can I use instead of cheddar cheese?You can replace it with Monterey Jack, mozzarella, or a Mexican cheese blend for a different flavor profile.
• Q: How can I make this dish vegan?A: Use mashed potatoes made from potatoes. Use margarine infected with no animal products and you will have a vegan sauce. Use nutritional yeast or another substitute for cheese, and you will have a vegan “cheesy” potato sauce.
• Q: Can I prepare the peppers ahead of time?A: Absolutely! You can prepare them a day ahead of time. Just chill them when you finish and bake them the next day when you are ready to serve.
• Q: How long do leftovers last?A: Leftovers are best stored in an airtight container in the fridge. They will be safe to eat for 3 days or less. For reheating, please use the oven for best results.
• Q: What are good side dishes for this recipe?A: Accompany the flavorful stuffed peppers with a fresh salad, rice, or beans. These are all good complements to that particular dish.

Roasted Poblano Peppers Stuffed With Spicy Mashed Potatoes Recipe Substitutions and Variations

Poblano peppers: Substitute with Hawaiian peppers or oceanic peppers for a milder flavor.
Mashed sweet potatoes: Use standard potatoes for a different taste and color.
Butter (unsalted): Use ghee or coconut oil for a nondairy substitute.
Monterey Jack or mozzarella cheese can be used for a more mild cheese flavor.
Cilantro: Use parsley or basil for an equally satisfying herbal flavor.

Pro Tips

1. Roasting Technique For an even roast and to prevent burning, rotate the poblano peppers regularly as they roast. This ensures that all sides blister evenly, making it easier to peel the skins off.

2. Steam Effectively When you cover the roasted peppers with plastic wrap or a kitchen towel in a bowl, ensure there’s a tight seal. This traps the steam effectively, loosening the skins further for easy peeling.

3. Flavor Boost Consider adding a squeeze of lime juice or a dash of hot sauce to the potato mixture for an extra layer of tangy flavor to complement the spices.

4. Cheese Options If you want a more melty and creamy texture, mix in some cream cheese or Monterrey Jack with the cheddar cheese. This will make the filling richer and ensure the cheese melts beautifully.

5. Meal Prep Tip These stuffed peppers can be prepared ahead of time up to the point of stuffing. Store them in the fridge and bake just before serving. This makes it convenient for meal preparation and ensures the peppers are served hot and fresh.