When you think about peppers, comfort food usually isn't the first thing that comes to minds. But to us, it means home, and for different reasons. Crystal's mawmaw always made great stuffed peppers, and we put that recipe in our first cookbook. And when Sandy tastes a poblano pepper, she's instantly reminded of this recipe, since Sandy's oldest sister, Yvonne, makes these for her every time she comes home for a visit!
Poblano peppers are smaller and spicier than their bell pepper cousins, but they're not too hot. Fairly mild overall, they pack a ton of flavor. Best of all, they've perfect for stuffing with a variety of ingredients.
Ingredients
Serves 8
Step 1
1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
Step 2
2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
Step 3
3. Decrease the oven temperature to 350°F.
Step 4
4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
Step 5
5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
Step 6
6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
Step 7
7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.
For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.
How would you rate Yvonne's Unstuffed Poblano Casserole?
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Reviews (4)
Back to TopYou can use a paper bag for the peppers. That works too. I tried this recipe and it was bland and boring. Moving on to a better use of pobablos.
libuce
Tampa, FL
2/8/2015
Butterfly6283, please spare us your "toxic" baloney. These peppers will be fine steamed in a plastic bag. Keep your alarmism to yourself and review the recipe. it was delicious, by the way.
KimcheeCooks
3/25/2014
You should probably just not eat since it seems too hazardous to your health
shanonlee
9/20/2013
I don't like the idea of putting the hot peppers in the plastic bag. It will give off gases from the plastic that are toxic to your health. What about a glass bowl with a plate on top, or qt. canning jar and putting the lid on it. A 1/2 gal. when there are too many peppers to fit in a qt. jar?
butterfly6283
Portland, OR
8/30/2013