Stuffed Poblano Peppers with Red Pepper Puree
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?
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
Ingredients
For the Stuffed Poblano Peppers:
- 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
For the Red Pepper Puree:
- 2 whole red peppers
- 1/4 cup heavy cream
- Pinch cayenne pepper
For the Coconut Rice:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups long-grain rice
- 14 ounces sweetened coconut milk, (1 can) OR unsweetened coconut milk + 1 tablespoon sugar
- 1 jalapeno pepper, seeded and diced
- Salt
Instructions
- 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.
Nutrition
I can not tell a lie…I love fried chili rellenos. I don’t make them myself but they are done so well, not heavy or greasy and so I know I’ll still frequent that restaurant when the urge strikes me.
That being said? I never make them at home because I don’t do deep frying here…and these look and sound scrumptious. The addition of goat cheese? Well, as someone who just did a month long roundup of goat dishes including cheese…you can imagine that got my attention. I LOVE goat cheese; can’t wait to prepare these!
Mmmm, I love stuffed peppers and especially when they have a little bit of a kick to them! Your puree sounds fabulous!
I never eat Chile Relleno simply because it is fried and full of fat. This recipie I can do. This looks wonderful Sommer, I’m am going to try it. And coconut rice…..I love. Thanks for sharing this recipie.
These peppers sound awesome. I love a pepper – pretty much any pepper – probably a little too much. These stuffed peppers sound to die for.
I recently tried Poblano peppers for the first time. I really loved them so much more than bell peppers. I’ve always avoided stuffed bell peppers but may have to give this a try. The coconut rice sounds like a great contribution to these flavors. Thanks! Have a great week Sommer!
Love goat cheese, coconut rice and shrimp. All together? Muy Bueno!
Wow!! This looks and sounds fantastic! What a great recipe, I definitely have to try this out!
Yes! Yum, these looks so great. And with coconut rice, too? Double yum! Really nice recipe.
A wonderful dish here! I love the stuffing with shrimp and goat cheese, and the red pepper puree and coconut rice are perfect accompaniments.
very true..not all chile rellanos are deep fried. great recipe!!
I am going to make some bell pepper sauce too! Yours looks so tempting!
Creative post…looks delicious!
Looks delicious!
Great filling and presentation!! Very mouthwatering recipe.
this is a must make for me! Beautiful!
Oh wow, everything about this dish is amazing!! I love all the flavors and your pictures are fabulous! :)
What gorgeous peppers! The colors!
Like for realz . . . YUM!!! And I don’t use that word often! Honestly? The deep frying is what has kept me from making chili rellanos at home – I don’t even order them in restaurants . . . But I will be attempting these beauties for sure!