Alright people! Let’s relax and stuff some poblanos this week for game time goodness!
I’ve got this easy poblano stuffed peppers recipe and you can’t eat just one. It’s impossible.
Poblano peppers are mild, in fact. So, these appetizers are perfect for game day when starting off. Sometimes when there’s too much heat right away, it ruins your taste buds quickly!
I like easing my way into spicy foods and these peppers really do the trick.
I got some inspiration to make these suckers last weekend when I was out. My good friend turned 40 and on Saturday, I met a few folks to celebrate her newly celebrated young age. 40 is the new young.
Ok, so we went to eat at a restaurant in downtown Indianapolis, which was formerly a huge church and now renovated.
It’s called St. Joseph Brewery and it’s fantastic. A bustling, beautiful cuisine filled landmark located inside the historical parish of St. Joseph, which was established in 1873.
The brewery and public house came to life in 2015. Crab & Capriole Goat Cheese Stuffed Jalapenos were on the menu, and my ’40’ friend ordered the appetizer. I didn’t have any as I’m gluten-free, and they don’t have a gluten-free menu on hand.
Which usually means things are made all together and causes cross-contamination. No big deal, however. As it looked amazing! I was determined to try something similar at home.
I used poblanos for these stuffed peppers instead of jalapenos. Poblanos are bigger and a bit milder, and I wanted a dish you could serve on game day OR during the holidays this year.
I stuffed it with goat cheese, chiffonade basil, kosher salt and ground peppercorn. The key is to slice the pepper on the top length-wise.
Then, you slice a T at the top of the pepper, and simply cut out the seeds stem from the inside. This way, the top stays on and you can close up the tops with prosciutto wrapped around it!
These are so incredibly tasty. The basil really accents the flavor of the goat cheese, and the poblano pepper goes extremely well with the entire dish. I don’t like really spicy things with goat cheese, as it seems to take away from its decadent flavor.
So, these peppers being more mild were PERFECT. I got to a point where I didn’t even slice and eat. I literally picked up these bad boys and bit a huge chunk off the end. Yeah!
I just got right in there! Once I’m finished I even eat the small chunks of pepper still attached to the stem top. No wasting here!
Leaving the top of the pepper on actually holds in all the cheese. You can fill these with whatever you like to make a more hearty meal as well. Lots of options.
I think chopped up walnuts would also be perfect to add into the filling. Soooo yum. And the prosciutto is perfect for wrapping these beauties. The slices are thin, so wrap them carefully and in layers if you’d like.
The prosciutto flavor just accents these peppers wonderfully. And it closes them up so well that the cheese can’t escape! Eat these hot and make sure to use a nice sharp knife when cutting off pieces of the pepper.
Poblano stuffed peppers are here! I figured these might be perfect for any game day coming up! There’s always a lot of spicy plates going around when sports are being played. This is spicy but not TOO spicy!
These appetizers can be served at holiday parties, football parties, wedding receptions…you name it! You’ve got lots of options here! Seriously, so so good.
Put this on your go to appetizer list for easy weekly recipes that taste bombastic. Done!
Got some other stuffed veggie ideas? Share in the comments below!!
Easy Stuffed Peppers (gluten-free)
Very easy stuffed peppers using poblano and goat cheese with basil.
- 2 Poblano peppers
- 1 Goat cheese log You'll use about 5 oz. or so
- Fresh basil leaves
- 2 tablespoons Walnuts, chopped Optional
- Kosher salt
- Ground peppercorn
- Prusciutto slices Several
- Olive oil Optional
Preheat oven to 400 degrees.
With a sharp knife, slice a lengthwise opening on top of poblano peppers.
Then, slice a 'T' at the top end of the poblano peppers, leaving the stem attached.
Carefully cut the seed pouch off from the inside of the pepper, being careful not to pierce the bottom of the pepper.
You will be stuffing your pepper from the top and the 'T' slice will help you spread the opening apart. You can make another 'T' slice near the center of the top of the pepper as well, to help spread open.
Chiffonade several basil leaves.
Mix basil into goat cheese, along with salt, pepper and walnuts (optional).
Once thoroughly mixed, separate goat cheese mixture in half.
Carefully stuff each pepper with each half of goat cheese, filling the poblano evenly.
Once stuffed, carefully squeeze top pepper slice together. The cheese will help seal this.
Take prusciutto slices and carefully wrap each poblano pepper with the meat to tighten and seal the tops. Wrap all the way around. Note: prusciutto is usually thinly sliced so you can use 3 or 4 pieces if you'd like.
Drizzle each pepper with a hint of olive oil, then a pinch of salt and pepper.
Roast in oven for approximately 25-30 minutes, or until tops are darkened and you can smell the dish! Be mindful not to let prusciutto burn.
Remove from oven when finished, then serve hot. Use a sharp knife when cutting into pepper. Or go caveman style and devour! 🙂 You can serve this for several people to cut off pieces, or a whole pepper for a couple.
Note: Oven temps and times may vary.
*To spice this up, I suggest adding cream cheese with basil instead of goat cheese, then adding dried hot pepper flakes into the filling.