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Recipe Detail Page
Popper-Style Stuffed Poblano Peppers
Winter 2023
This twist on pub-style poppers uses poblanos in place of jalapeños. Poblanos’ flavour, although less fiery, is far superior. The method and presentation for this recipe is more casual and easier to pull together for guests. The bonus? You can skip the frying that comes with homemade jalapeño poppers and still enjoy the crunchy topping, which contrasts the creamy filling so nicely!
Makes 6 stuffed peppers
POPPERS
6 poblano peppers
1 to 2 tsp (5 to 10 mL) olive oil
CHEESE FILLING
2 cups (500 mL) coarsely grated old cheddar, preferably white
1 cup (250 mL) coarsely crumbled feta
1/2 pkg (125 g) block cream cheese
TOPPING
½ cup (125 mL) panko bread crumbs
1 tbsp (15 mL) olive oil
1. Preheat oven to 425°F (218°C). Set peppers on a large baking sheet. Brush or drizzle and rub with oil. Roast in centre of preheated oven until lightly blistered, 10 to 12 minutes. When peppers are blistered, remove from oven. Cover with foil.
2. Meanwhile, prepare cheese filling by mashing cheddar with feta and cream cheese in a medium-sized bowl.
3. When cool enough to handle, carefully remove skins from peppers, being careful not to split peppers open. Carefully cut a slit along the top of each pepper. Doing your best not to break the peppers, cut out the cores and remove these along with the seeds.
4. Arrange peppers in a 9 x 13-inch (3-L) baking dish. Divide cheese mixture between peppers stuffing them as best you can. Sprinkle top of each with bread crumb mixture.
5. Bake in centre of preheated oven until cheese is melted and bread crumb mixture is lightly golden, 20 to 25 minutes. Carefully remove peppers to plates. Serve warm.
Makes 6 stuffed peppers
