Breaking tradition with Stuffed Poblano Peppers with Red Pepper Puree and Coconut Rice.
When you think of Chile Relleno, what comes to mind?
Fried. Heavy. Spicy. As someone who avoids frying like the plague, I’d like to dump the first two stereotypes and add the terms Creamy, Succulent and Elegant to the mix.
Most Chile Relleno recipes prepared here in the states, are deep fried masses of oozing cheese. As tempting as that may sound, they often leave you feeling like you got a swift kick in the stomach.
I’d like to propose that Stuffed Poblano Peppers do not have to be deep fried. (Pause for shock and awe.)
Believe it or not, not all stuffed peppers prepared in Latin America are deep fried. And even if they were, that doesn’t mean we have to do it that way, right?
After all, chile relleno simply means “stuffed chile” in Spanish. How it’s stuffed and cooked is up for debate.
Tradition is a guide and not a jailer. ~ William Somerset Maugham
These Stuffed Poblano Peppers with Red Pepper Puree, served with Coconut Rice, are an elegant alternative to “traditional” chile rellenos. Creamy goat cheese and shrimp snuggle in fire roasted poblano peppers, atop tender coconut rice.
As if that weren’t enough, a pool of silky red pepper puree gently caresses both the sweetness of the rice and the spicy poblano pepper. Delicioso!
If you’ve missed enjoying chile relleno because of deep frying, give this Stuffed Poblano Peppers with Red Pepper Puree a try.
You can serve it as 4 large servings, or divide it into 8 light portions!
Other Latin American Favorites:
More Stuffed Poblano Pepper Recipes:
Quinoa Stuffed Poblanos ~ Eat Drink Better
Brisket Stuffed Poblanos ~ Burnin’ Love BBQ
Chicken Stuffed Poblanos ~ The Wicked Noodle
Traditional Chile Rellenos ~ The Paupered Chef
Stuffed Poblano Peppers with Red Pepper Puree
- 8 large poblano peppers
- 1 pound chopped, cooked shrimp (or cooked chorizo, shredded chicken or pork sausage)
- 5 diced shallots, divided
- 4 ounces softened goat cheese
- 3/4 cup shredded Monterey jack cheese, or Mexican blend
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil + extra for garnish
- 2 whole red peppers
- 1/4 cup heavy cream
- Pinch cayenne pepper
- Preheat oven to 350 degrees F. Either on the grill or over a gas burner, roast 8 poblanos and 2 whole red peppers until blackened on all sides. (I like to do this on the grill.)
- Place all peppers in a large zip lock bag (or paper bag) seal, and let steam for 15 minutes.
Heat 2 tablespoons olive oil in a medium pot over medium-high heat. Add 4 diced shallots and sauté for about 3 minutes. Add the garlic and sauté another 2 minutes until onion becomes translucent and tender.
REMOVE HALF the onions and garlic and place in the blender. Add rice to the remaining onions in the pot and sauté another 2 minutes to toast rice. Add coconut milk, jalapeno, 1 1/2 teaspoon salt, and one 14-ounce can full of water. Bring the rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15-17 minutes. Remove from heat and keep covered another 5 minutes.
- Once the rice is started, GENTLY peel all the peppers. Carefully remove the tops of the poblanos. Mix the shrimp, cheeses, 1 chopped shallot, cilantro, basil, and a pinch of salt in a medium bowl.
- GENTLY stuff each pepper with shrimp mixture and fold the top to close. Lay the peppers on a greased cookie sheet and bake 15 minutes.
While the peppers are baking, add 1/4 cup cream, a pinch of cayenne pepper and 2 whole roasted peppers (seeds removed) in the blender. Puree until smooth. Taste and salt as needed—about 1 teaspoon. *You may need a little extra cream to create desired thickness!
To plate: Pour about 1/4 cup of sauce onto a dinner plate. Place a round mound of rice to top of the rice with 2 stuffed peppers.