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3 Insanely good stuffed and grilled poblano peppers

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Stuffed to the max

It's really June, my friends, which for many of us means it's officially summertime. No more coats, long pants or gloves, and no more hot ovens and slow cookers. It's officially the season of the grill (or grill pan), and I'm celebrating with cheesy stuffed peppers.

 3 Stuffed and grilled poblano peppers

Because what better way to get you into the warm, festive mood than with some spicy and easy pepper recipes? These poblano chilies are incredibly flavorful on their own, but we made them even tastier by stuffing them with cheese, chicken and our favorite spices. Plus, you get an incredibly delicious char and smoky taste from grilling them. Seriously, no BBQ is complete this summer without these.

 3 Stuffed and grilled poblano peppers

1. Mexican quinoa-and-corn-stuffed peppers recipe

Mexican quinoa and corn stuffed peppers

Serves 4

Ingredients:

  • 2 medium-size chili or poblano peppers
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 1/2 a jalapeño pepper, diced and seeded
  • 3 tablespoons canned corn
  • 1/2 cup habanero (or spicy cheddar) cheese, shredded
  • 2 tablespoons chipotle salsa
  • Salt and pepper, to taste
  • Fresh cilantro, chopped

Directions: 

  1. Preheat a grill or grill pan to medium-high heat. Spray with nonstick cooking spray. Place the peppers on the grill, cover the grill, and cook until charred on all sides, about 6 minutes each side. Let the peppers cool slightly, and then peel off and discard the top layer of each.
  2. Preheat the oven to 375 degrees F. Grease an 8 x 8-inch baking dish with nonstick cooking spray. Slice the peppers down the middle, scoop out and discard the seeds, and set the peppers aside.
  3. Bring the water to a boil. Add the quinoa and a dash of salt. Cook until the liquid has evaporated, about 6 minutes. Remove from heat, and pour into a mixing bowl.
  4. In a pan, heat the olive oil over medium heat. Add the onions and jalapeño pepper. Cook until softened, about 4 minutes. Remove from the pan, and mix into the quinoa. Stir in the chopped cilantro, salt, pepper, corn, salsa and 3/4 of the shredded cheese. Stir to combine.
  5. Fill the peppers with the quinoa mixture, and top with the remaining shredded cheese. Place the peppers in the baking pan, and bake until the cheese is melted, about 6 minutes. Garnish with additional cilantro, if desired, and serve.

2. Moroccan chicken-stuffed peppers recipe

Moroccan chicken stuffed peppers

Serves 4

Ingredients:

  • 4 medium chili or poblano peppers
  • 1 tablespoon extra virgin olive oil
  • 1 (6 ounce) boneless, skinless chicken breast
  • 3 garlic cloves, minced
  • 1/2 medium zucchini, diced
  • 1 large carrot, diced
  • 2-3 tablespoons green spicy harissa sauce
  • 1/4 cup spicy baked chickpeas
  • Fresh cilantro, for garnish

Directions:

  1. Preheat a grill or grill pan to medium-high heat. Spray with nonstick cooking spray. Place the peppers on the grill, cover the grill, and cook until charred on all sides, about 6 minutes each side. Let the peppers cool slightly, and then peel off and discard the top layer of each.
  2. Slice the peppers down the middle, scoop out and discard the seeds, and set the peppers aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic, zucchini and carrot, and cook until slightly softened, about 4 minutes.
  4. Chop the chicken into bite-size pieces, and place them into the skillet with the vegetables. Cook on medium-low heat until browned, about 8 minutes. Mix in the green harissa, salt and pepper.
  5. Fill each pepper with the chicken-harissa mixture, garnish each with 1 tablespoon of chickpeas and cilantro, and serve.

3. Goat cheese, onion and mushroom-stuffed peppers recipe

Goat cheese, onion and mushroom peppers

Serves 4

Ingredients:

  • 6 medium to large poblano peppers
  • 1 tablespoon butter
  • 1/2 a medium white onion, diced
  • 6 ounces white mushrooms, diced
  • 1-1/2 garlic cloves, minced
  • 7 ounces cream cheese, cut into cubes
  • 4 ounces soft goat cheese
  • 1 tablespoon dried basil
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, for garnish

Directions:

  1. Preheat a grill or grill pan to medium-high heat. Spray with nonstick cooking spray. Place the peppers on the grill, cover the grill, and cook until charred on all sides, about 6 minutes each side. Let the peppers cool slightly, and then peel off and discard the top layer of each. Slice the peppers in half, and remove the seeds.
  2. In a large skillet, heat the butter over medium heat. Add the onion and garlic, and cook until slightly translucent, about 2 to 3 minutes. Add the mushrooms, and cook until softened and fragrant, about 5 minutes. Remove from heat, and stir in the cream cheese, salt and pepper. Mix until the cheese is fully melted into the mushrooms and onions.
  3. Stuff the cheese-and-mushroom mixture into the center of each pepper. Top the peppers with goat cheese, dried basil, salt and pepper.
  4. Preheat the broiler, and broil the peppers until the cheese is melted and slightly browned, about 2 to 3 minutes. Garnish with fresh cilantro or parsley.

More grilled vegetable recipes

Meatless Monday: Grilled vegetables with lemon-based aoli
Grilled vegetables with mozzarella, pine nuts and mint
Grilled vegetable tostadas with goat cheese

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