This time of year, Poblano (also spelled Pablano) peppers are readily available here in Florida at all the Farmer’s Markets. Poblanos are a mild pepper that originated from Mexico. You may also be familiar with the dried version of these pepper, referred to as the “Ancho Chile”. Poblanos are a mild pepper ranging from 1,000 to 2,000 Scoville Units, which is milder than the Jalapeno Pepper – see the Hot Pepper Heat Index.
Poblanos are often used in sauces and sauces and are great for stuffing. My daughter and I were at one of the Farmer’s Markets recently and picked up some Poblanos just for this purpose.
When roasting or grilling Poblanos, you want to heat the outside sufficiently to remove the skin from the pepper. When grilling, the skin will become black and it easily peels away. Another technique is to place the Poblanos in a microwave safe bowl, cover with saran wrap and cook for a bit. The steam helps when separating the skin from the pepper. My preference is to grill these over high heat and the skin is easily removed.
This recipe for Grilled Stuffed Poblanos is easy to make and the preparation/cook time is about 45 minutes. The ingredients are for 1 Poblano that is approximately 6″ x 3″. You can increase the amount for the total number of Poblanos that you are preparing.
Ingredients (per pepper)
- Poblano Peppers
- 1/4 cup shredded cheddar cheese
- 1 Green Onion
- 1/2 Roma Tomato
- 3 Teaspoons of ketchup
- 1/2 cup cooked Wild Rice
- I like to use wood skewers to help keep the pepper top closed (to minimize the stuffing from falling out when grilling). You will
need 1 skewer (use 1/2 skewer for each pepper) for 2 peppers. Place the wood skewers in water for at least 30 minutes to prevent them from burning into pieces while on the grill.
- Cook the Wild Rice per the package instructions. Typically, this takes 25 minutes.
- While cooking the rice, chop the green onion and Roma tomato.
- Cut and remove the tops of the pepper. These is easily done by cutting a circle around the stem. Remove the stem and seeds.
- When the rice is ready, mix 1/2 cup of cooked rice with the chopped onion, ketchup, Roma tomato and Cheddar Cheese.
- Stuff each pepper. Place 1/2 of a wood skewer through the top of the pepper.
- Grill each pepper about 7 to 8 minutes on each side or until the outer skin becomes charred (at least 1/2 of the skin on each side).
- Remove the peppers from the grill.
- Remove the skewers
- Peel away the skin. Please note in the picture on the right with the corn, I have not yet removed the skin.
On this particular day, we paired the Grilled Stuffed Poblanos with some fresh, grilled Silver Queen Corn. Perfect for a hot Florida evening dinner.