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
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