Poblano Peppers Stuffed
Recipe Tags:
chicharrones | peppers | poblano | snack | stuffed
Prep Time:
45 minutes
Serves:
3
Roasted poblano peppers filled with creamy cheese and topped with crispy pork rind crumbs for a spicy, crunchy bite.
Ingredients
- • 1 cup Southern Recipe Pork Rinds in pieces
• 3 Poblano peppers
• 1/2 Onion, diced
• 1/2 cup Corn
• 1 cup Rice, cooked
• 1/4 cup Pepper jack cheese, shredded
• 2 Yellow potatoes, quartered
• 2 Zucchini finely, diced
• 2 Tomatoes finely, diced
• 3 Tbsp. Oil for cooking potatoes
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 for cooking potatoes in a medium skillet.
7. Cook potatoes and Onion until soft.
8. Add Southern Recipe Pork Rinds in pieces, corn, and rice; stir occasionally and cook for 2 minutes.
9. Add Tomatoes finely and zucchini to the skillet and cook briefly.
10. Stuff the roasted peppers with the cooked mixture.
11. Top with pepper jack cheese.
Recipe Category:
Appetizer