Poblano Peppers Stuffed
Recipe Tags:
chicharrones | peppers | poblano | snack | stuffed
Prep Time:
45 minutes
Serves:
3
Ingredients
- Poblano Peppers Stuffed with Chicharrones:
• 1 cup Southern Recipe Pork Rinds, in pieces
• 3 Poblano peppers
• 2 Yellow potatoes, quartered
• 1 cup Rice, cooked
• 1/2 cup Corn
• 2 Zucchini, finely diced
• 2 Tomatoes, finely diced
• 1/2 Onion, diced
• 3 Tbsp. Oil for cooking potatoes
• 1/4 cup Pepper jack cheese, shredded
Preparation
1. Preheat oven to 400°F.
2. Cut poblano peppers lengthwise and place on a lightly oiled baking sheet.
3. Roast peppers in the oven for 10–20 minutes, flipping occasionally, until skins are thoroughly blackened.
4. Remove peppers from oven and let cool.
5. Peel off and discard the skins using a towel or fork.
6. While peppers roast, heat oil in a medium skillet.
7. Cook potatoes and onions until soft.
8. Add pork rinds, corn, and rice; stir occasionally and cook for 2 minutes.
9. Add tomato and zucchini to the skillet and cook briefly.
10. Stuff the roasted peppers with the cooked mixture.
11. Top with pepper jack cheese.
12. Serve warm.
Recipe Category:
Appetizer