Traditionally peppers are stuffed with hamburger, rice and tomato sauce. But, when working with spicy little poblanos, why not mirror their taste with a fresh smoky salsa along with bright yellow peppers? The answer is: Yes. Yes, you should do that. And you should throw some sharp cheddar in the mix as well.
These peppers were so delicious that I had a hard time fighting the urge to eat them all before Jedd got home from work.
“Hey didn’t you say you were going to do something with those poblanos?” Jedd would have asked.
“Oh, they imploded, so I threw them away,” I would have responded.
“J’accuse!” Jedd would have yelled in this alternate reality.
“I confess! They were delicious and I ate them all!” I would have acknowledged.
But, none of that happened. I just ate one.
I plan to change that once he gets home and we have them for dinner, though.
Stuffed Poblano Peppers with Smoky Salsa
Serves 2 for dinner.
Makes 1 cup.
½ can of diced fire-roasted tomatoes
¼ cup of red onion, roughly chopped
¼ cup of cilantro, chopped
1 tablespoon of pickled jalapenos
1 tablespoon of pickled jalapeno juice
2 teaspoons of hot smoked paprika
Blend the ingredients together in a blender or food processor.
2 poblano peppers
1 cup of cooked rice
1 cup of fresh salsa
1 cup of shredded sharp cheddar cheese, divided