Type what you have

Ingredients

• ✓ poblano pepper
• chorizo sausage
• onion
• black bean
• corn
• basil
• cooking spray
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
2. 2 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
3. 3 Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese melts, about 10 minutes.

By CookingWithShelia

Ingredients

• ✓ poblano pepper
• olive oil
• chorizo sausage
• rice
• onion
• taco sauce
• cheddar cheese
• cumin
• taco sauce
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

By jiver

Ingredients

• ✓ poblano pepper
• corn
• cream-style corn
• hash brown potato
• butter
• bell pepper
• celery
• carrot
• red onion
• sweet white onion
• hot cherry pepper
• jalapeno pepper
• half-and-half

Instructions

1. 1 Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.
2. 2 Heat butter in a skillet over medium heat. Add bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers; cook until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; pour in half-and-half.
3. 3 Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.

By emmelldee

Ingredients

• ✓ poblano pepper
• cooking spray
• dungeness crabmeat
• panko bread crumb
• green onion
• lemon juice
• salt
• black pepper
• mayonnaise
• lemon zest
• cayenne pepper
• sole fillet
• salt
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.
2. 2 Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.
3. 3 Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.
4. 4 Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• bacon
• ground turkey
• cumin
• coriander
• salt
• black pepper
• onion
• garlic
• chicken broth
• corn
• russet potato
• chili powder
• chipotle chili powder
• heavy cream
• lime

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place poblano peppers directly on the oven rack and broil until the skins are blistered and starting to blacken, watching carefully, 4 to 6 minutes. Using tongs, turn poblano peppers and repeat until blackened on the other side. Place poblano peppers in a paper bag, close the bag, and set aside to cool.
3. 3 Cook bacon in a large, nonstick skillet over medium heat until brown and crisp, about 10 minutes. Remove from skillet, allow to cool slightly, and crumble. Set aside.
4. 4 Add turkey to the same skillet and cook over medium-high heat until browned, stirring and breaking up the turkey as it cooks. Season with 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and pepper. Reduce heat to medium, stir, and cook about 5 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
5. 5 Meanwhile, peel the poblano peppers and chop.
6. 6 Pour skillet contents into a 5- or 6-quart slow cooker. Add peppers, remaining cumin and coriander, chicken broth, corn, potatoes, chili powder, and chipotle chili powder. Adjust salt and pepper to taste.
7. 7 Cover slow cooker and cook on Low until potatoes are tender, about 8 hours on Low or 4 hours on High. Stir in cream and cook on High until heated through, about 10 minutes. Serve with crumbled bacon and a lime wedge for each bowl.

By Bibi

Ingredients

• ✓ poblano pepper
• water
• white rice
• olive oil
• yellow onion
• garlic
• black bean
• tomato
• cumin
• chipotle seasoning
• salt
• impossible burger
• adobo all-purpose seasoning
• spinach
• bell pepper

Instructions

1. 1 Combine water and rice in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat 2 tablespoons olive oil in a medium pot. Add 1/2 of the onion, 1/2 of the poblano, and 1/2 of the garlic; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
5. 5 Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.
6. 6 Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

By CookingWithShelia

Ingredients

• ✓ poblano pepper
• pineapple
• olive oil
• red onion
• orange juice
• kosher salt
• black pepper
• cilantro
• ground pork
• seasoned salt
• paprika
• dill weed
• garlic powder
• hot pepper sauce
• red chile pepper
• hamburger bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
4. 4 Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
5. 5 Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
6. 6 Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
7. 7 Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
8. 8 Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
9. 9 Place burgers on buns and garnish with pineapple salsa.

By waterlily78

Ingredients

• ✓ poblano pepper
• hot dog
• butter
• onion
• celery
• cayenne pepper
• salt
• black pepper
• brown sugar
• ketchup
• mustard
• worcestershire sauce
• chicken broth
• cannellini bean
• green onion

Instructions

1. 1 Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
2. 2 Melt butter in a large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
3. 3 Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with butter, about 3 minutes. Add brown sugar, ketchup, mustard, and Worcestershire sauce; pour in chicken broth. Stir in beans. Increase heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
4. 4 Just before serving, stir in chopped green onions.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• grapeseed oil
• carrot
• zucchini
• onion
• chili powder
• cumin
• paprika
• garlic
• jalapeno pepper
• tomato paste
• tomato
• vegetable broth
• kidney bean
• black bean
• red lentil

Instructions

1. 1 Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
2. 2 Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
3. 3 Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
4. 4 Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Ingredients

• ✓ poblano pepper
• jalapeno pepper
• olive oil
• celery
• garlic
• onion
• salt
• black pepper
• cream of chicken soup
• cream of celery soup
• chicken broth
• chili powder
• cumin
• chicken
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet.
2. 2 Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool.
3. 3 Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
4. 4 Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat.
5. 5 Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese.
6. 6 Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.

By Meagan Siddiqui

Ingredients

• ✓ poblano pepper
• olive oil
• onion
• jalapeno pepper
• garlic
• rice
• vegetable broth
• tomato
• green chile pepper
• corn
• salt
• black pepper
• green bell pepper
• monterey jack cheese
• cilantro
• panko bread crumb

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
3. 3 Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
4. 4 Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
5. 5 Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
6. 6 Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
7. 7 Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

By linda

Ingredients

• ✓ poblano pepper
• red kidney bean
• vegetable oil
• andouille sausage
• onion
• celery
• garlic
• chicken broth
• ham hock
• bay leaf
• black pepper
• thyme
• cayenne pepper
• hot sauce
• white rice
• green onion

Instructions

1. 1 Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
3. 3 Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4. 4 Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• sugar
• salt
• shrimp
• corn
• cream-style corn
• all-purpose flour
• margarine
• chile de arbol
• black pepper
• lobster base
• white sugar
• half-and-half
• heavy cream
• margarine
• onion
• celery

Instructions

1. 1 Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.
2. 2 Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, ⅓ cup sugar, and lobster base; season with black pepper and chile de árbol. Bring to a gentle boil, stirring often.
3. 3 Melt ½ cup margarine in a medium saucepan over medium heat; stir in flour, stirring constantly, until roux thickened. Off heat, gradually stir roux into cream mixture; cook and stir until thickened and well blended.
4. 4 Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.

By NAIVERAY

Ingredients

• ✓ poblano pepper
• bacon
• onion
• yellow peach
• saltine cracker
• thyme
• black pepper
• salt
• cayenne pepper
• chicken broth
• pork chop
• salt
• olive oil
• chicken broth
• balsamic vinegar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
2. 2 Cook bacon in a nonstick skillet over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper; cook until onion turns translucent, 5 to 6 minutes. Add peach; cook until tender and starting to render some juice. Transfer to a bowl.
3. 3 Stir saltines, thyme, black pepper, ¼ teaspoon salt, and cayenne pepper into peach mixture; add 2 tablespoons chicken broth to moisten as needed. Refrigerate until ready to use.
4. 4 Lay pork chops flat onto your work surface. Cut a pocket in center of each pork chop, starting with a small incision on fat side of chops, exactly halfway down, using the tip of a knife to cut as close to the edges as possible without poking through. Try to make pocket incisions at least 2 inches wide.
5. 5 Fill pockets with peach stuffing, packing and pressing in firmly; season both sides chops with salt.
6. 6 Heat olive oil in an oven-safe skillet over high heat. Add chops; sear until browned on one side, about 3 minutes. Carefully flip chops and transfer skillet to the oven.
7. 7 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
8. 8 Transfer chops to a plate; cover loosely with aluminum foil.
9. 9 Return the skillet to the stovetop; place a towel over the hot handle. Add ¼ cup chicken broth and balsamic vinegar; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Off heat, stir in butter. Taste; adjust seasoning if desired. Serve sauce over pork chops.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• rice vinegar
• cayenne pepper
• salt
• garlic
• red bell pepper
• orange bell pepper
• pepper relish
• butter
• chicken broth
• olive oil
• kosher salt
• pork chop
• pink peppercorn
• green peppercorn
• white peppercorn
• black peppercorn

Instructions

1. 1 Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
2. 2 Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
3. 3 Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
4. 4 Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
5. 5 Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6. 6 Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
7. 7 Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
8. 8 Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
9. 9 Serve pork chops with plenty of hot pickled pepper relish over top.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• lime
• avocado
• cabbage
• salmon
• cooking spray
• corn tortilla
• black pepper
• salt
• cayenne pepper
• ketchup
• mayonnaise
• sour cream
• cilantro
• lime
• red onion
• peach
• mango

Instructions

1. 1 Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
2. 2 Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
4. 4 Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
5. 5 Heat tortillas in the preheated oven until warmed through, about 5 minutes.
6. 6 Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

By AKjen

Ingredients

• ✓ poblano pepper
• black pepper
• salt
• cayenne pepper
• cumin
• red pepper flake
• chili powder
• anaheim chile pepper
• garlic
• onion
• chili bean
• kidney bean
• tomato soup
• green chile
• tomato
• cayenne pepper
• cumin
• ground buffalo

Instructions

1. 1 Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
2. 2 Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

By Cornpop

Ingredients

• ✓ poblano pepper
• cilantro
• oregano
• creme fraiche
• bay leaf
• tomato
• chicken broth
• cayenne pepper
• oregano
• black pepper
• cumin
• chili powder
• garlic
• kosher salt
• onion
• mushroom
• chicken
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over high heat. Add chicken; sear until well browned on both sides and fat has rendered, 6 to 8 minutes per side. Transfer chicken to a bowl.
2. 2 Reduce heat to medium; add mushrooms, onion, and salt to the Dutch oven. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add poblanos, garlic, chili powder, cumin, black pepper, dried oregano, and cayenne pepper; cook and stir until poblanos begin to soften, about 3 minutes.
3. 3 Stir in chicken broth, diced tomatoes, and bay leaf; increase heat to high. Stir in 1 cup crème fraîche and fresh oregano; bring to a simmer. Add chicken and any accumulated juices to the Dutch oven, nestling chicken into broth to cover. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 ¼ hours.
4. 4 Transfer chicken to a bowl using tongs; set aside until cool enough to handle. Increase heat to medium-high; cook until braising liquid reduced by about half, 15 to 20 minutes, skimming fat from the surface as it cooks.
5. 5 Meanwhile, remove and discard chicken skin and bones (or save to make stock). Break meat into large or small pieces; save any edible drippings.
6. 6 Reduce heat to low; add chicken meat and drippings to sauce. Simmer until chicken has absorbed flavor from sauce, about 15 minutes. Off heat, stir in chopped cilantro and remaining ½ cup crème fraîche. Taste; adjust salt and seasonings.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• pinto bean
• cayenne pepper
• oregano
• cocoa powder
• tomato puree
• water
• beer
• cinnamon
• black pepper
• paprika
• cumin
• garlic
• ancho chile powder
• salt
• onion
• ground beef
• vegetable oil

Instructions

1. 1 Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes.
2. 2 Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
3. 3 Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
4. 4 Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ poblano pepper
• pepper jack cheese
• mozzarella cheese
• cheddar cheese
• water
• olive oil cooking spray
• parsley
• long-grain rice
• cilantro
• basil
• adobo seasoning
• worcestershire sauce
• garlic
• celery
• carrot
• onion
• green chile pepper
• tomato
• chorizo sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4. 4 Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
5. 5 Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
6. 6 Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

By Donald C

Ingredients

• ✓ poblano pepper
• egg
• milk
• salt
• white sugar
• self-rising flour
• cornmeal
• chicken broth
• red enchilada sauce
• cheddar cheese
• turkey
• adobo sauce
• chipotle pepper
• oregano
• black pepper
• cumin
• red bell pepper
• salt
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.
3. 3 Stir turkey and ½ Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.
4. 4 Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; spoon over turkey filling. Scatter remaining ½ Cheddar cheese on top.
5. 5 Bake in the preheated oven until topping is browned and a toothpick comes out clean, 45 to 60 minutes.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• onion
• bay leaf
• beef broth
• avocado oil
• cinnamon
• oregano
• cumin
• garlic
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• lime juice
• orange juice
• cilantro
• red onion
• black pepper
• salt
• beef brisket

Instructions

1. 1 Season both sides of brisket with salt and black pepper.
2. 2 Combine red onion, cilantro, orange juice, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender; blend until smooth. Set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function according to manufacturer's instructions. Add 2 tablespoons avocado oil when display reads Hot; add 1 brisket half. Sear, about 5 minutes per side; transfer to a plate and set aside. Repeat with remaining brisket half.
4. 4 Add ¼ cup beef broth to Instant Pot and bring to a boil while scraping the browned bits of food off the bottom of the Pot with a wooden spoon; turn Pot off. Return brisket halves to the Pot; pour chipotle sauce over brisket. Pour remaining 1 ½ cups beef broth on top; add bay leaves. Close and lock the lid; set valve to Sealing. Select Meat/Stew setting according to manufacturer's instructions; set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
6. 6 Transfer brisket to a platter; shred with 2 forks. Discard bay leaves. Set aside 2 cups cooking liquid; discard remaining liquid. Return shredded brisket and 2 cups liquid to the Pot. Leave on Warm setting until ready to serve.
7. 7 Meanwhile, heat remaining 1 tablespoon avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion; sauté until tender, 7 to 10 minutes. Top brisket with poblanos and onion to serve.

By SZYQ1

Ingredients

• ✓ poblano pepper
• salt
• masa harina
• water
• beef bouillon granules
• hot pepper sauce
• cinnamon
• coriander
• oregano
• cumin
• guajillo chile powder
• tomato
• anaheim pepper
• jalapeno pepper
• red bell pepper
• garlic
• carrot
• celery
• sweet onion
• ground beef
• pinto bean

Instructions

1. 1 Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
3. 3 Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
4. 4 Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

By Karen Barris Calabro

Ingredients

• ✓ poblano pepper
• cilantro
• lime
• rice
• peanut
• red bell pepper
• zucchini
• brown sugar
• ketchup
• peanut butter
• chicken broth
• ginger
• garlic
• yellow onion
• vegetable oil
• chicken thigh
• cayenne pepper
• paprika
• turmeric
• cumin
• coriander
• kosher salt

Instructions

1. 1 Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. 2 Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
3. 3 Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
4. 4 Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.
5. 5 Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
6. 6 Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• mustard
• brown sugar
• rice vinegar
• bacon
• ground buffalo
• cayenne pepper
• black pepper
• worcestershire sauce
• kosher salt
• egg
• milk
• bread crumb
• rosemary
• garlic
• button mushroom
• red bell pepper
• celery
• carrot
• yellow onion
• bacon
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium-heat. Cook and stir chopped bacon in hot butter until almost crisp, 5 to 10 minutes.
3. 3 Pulse onion, carrot, celery, red bell pepper, poblano pepper, mushrooms, and garlic in a food processor until finely chopped. Add vegetable mixture and rosemary to bacon in the skillet; cook and stir until vegetables soften and sweeten, about 5 minutes.
4. 4 Mix vegetable mixture, bread crumbs, and milk together in a bowl. Let cool to room temperature. Stir egg, salt, Worcestershire sauce, black pepper, and cayenne pepper into vegetable mixture. Add buffalo meat to vegetable mixture and mix with your hands until well-blended.
5. 5 Turn meat mixture out into prepared baking dish and shape into a 9x5x3-inch meatloaf. Lay bacon strips crosswise over the top of the meatloaf, tucking in ends of bacon under the loaf.
6. 6 Whisk rice vinegar, brown sugar, and mustard together in a bowl until glaze is smooth.
7. 7 Bake meatloaf in the preheated oven for 30 minutes. Brush glaze over loaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Cool for 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• cilantro
• sour cream
• egg
• milk
• cheddar cheese
• corn muffin mix
• kidney bean
• water
• fire-roasted crushed tomato
• fire-roasted diced tomato
• oregano
• cayenne pepper
• black pepper
• cumin
• chili powder
• garlic
• all-purpose flour
• kosher salt
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over high heat. Add ground beef, onion, and salt. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
2. 2 Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
5. 5 Make crust: Whisk together corn muffin mix, 1/2 cup Cheddar cheese, milk, and eggs in a large bowl until smooth. Spoon batter evenly over chili until the surface is covered. Sprinkle with remaining 1/2 cup Cheddar cheese.
6. 6 Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into crust comes out clean, about 30 minutes.
7. 7 Spoon or ladle into a dish and garnish with sour cream and cilantro.

By John Mitzewich

Ingredients

• ✓ poblano pepper
• queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• cumin seed
• garlic
• onion
• lard
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• anaheim pepper
• cumin seed
• salt
• garlic
• onion
• lard

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ poblano pepper
• sugar
• black pepper
• liquid smoke
• oregano
• cumin
• paprika
• worcestershire sauce
• seasoned salt
• cocoa powder
• chili powder
• lemon juice
• soy sauce
• nutritional yeast
• tomato paste
• cider vinegar
• beer
• black bean
• kidney bean
• tomato
• texturized vegetable protein
• vegetable broth
• jalapeno pepper
• garlic
• onion
• red bell pepper
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.
2. 2 Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
3. 3 Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix well to combine.
4. 4 Cook on Low for 6 to 10 hours or High for 4 to 5 hours.

By J Phillips

Ingredients

• ✓ poblano pepper
• manchego cheese
• manchego cheese
• empanada pastry
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
3. 3 Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
4. 4 Bake in the preheated oven until golden brown, 24 to 26 minutes.

By Yoly

Ingredients

• ✓ poblano pepper
• butter
• onion powder
• garlic powder
• chicken broth
• jasmine rice

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
2. 2 Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

By MitchJGray