Sweet and Spicy Stuffed Poblanos

Sweet and Spicy Stuffed Tomatoes with Cacique CheeseLazy weekends means quick recipes.  I wanted to spend the weekend lounging around the pool, so, I decided to create quick meals for all of you.

This sweet and spicy stuffed poblanos takes less than 40 minutes to make.  I ate it as a lunch meal but it works great as a side dish with any meal.

It is stuffed with broccoli and sweet peppers.  It may be quick but it is healthy(ish), right?

It is no secret that I like to stuff vegetables.  I have stuffed mini sweet peppers in the past.  You know I had to stuff a tomato too.  

Sweet and Spicy Stuffed Tomatoes with Cacique Cheese

Broccoli inside a poblano makes for a wonderfully textured meal.  The sweet potato is the perfect ingredient for stuffed poblanos because it evens out any spice that the pepper leaves behind after the baking process. 

I have tried this stuffed poblanos recipe without the enchilada sauce and it tasted delicious.  However, for my money, the enchilada sauce makes all the difference in this recipe.  It keeps the pepper moist during the baking process.

Sweet and Spicy Stuffed Tomatoes with Cacique Cheese

Feeling a little adventurous?  Then, make your own creamy enchilada sauce

I topped this peppers with Cacique Queso Fresco cheese.  It is a salty and buttery cheese, making it a perfect topping cheese.   I think any dense cheese will work great with this recipe. 

Sweet and Spicy Stuffed Tomatoes with Cacique Cheese

For me, it is  always fun to pair the poblano with something sweet.  One of my favorite things to do with poblanos is to make a sweet chutney using pineapples and papaya.

Now, please excuse me as I go back to lounging by the pool and savoring the last few hours of my lazy weekend.  Hope you enjoyed your lazy weekend.

What is your favorite way to use poblano peppers?

*There are no affiliate links in this post.  I haven’t been compensated by Cacique Inc for this post.

Recipe for Sweet and Spicy Stuffed Poblanos

Sweet and Spicy Stuffed Poblanos
Serves 2
Stuffed poblanos with broccoli and sweet potatoes. Topped with Cacique cheese and set with enchilada sauce. Perfect vegetarian side dish
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. For the Poblanos
  2. - 3 Poblano Peppers
  3. - 1 tsp of olive oil
  4. For the Broccoli
  5. - 1 cup broccoli florets (cut very small)
  6. - 1 tsp of olive oil
  7. - 1/2 tsp of salt
  8. - 1/2 tsp of dried basil
  9. - 1/2 tsp of dried oregano
  10. - 1 tsp of cayenne pepper
  11. For the Sweet Potatoes
  12. - 1 cup sweet potato (cubed)
  13. - 1/4 tsp of salt
  14. - 1 tsp of olive oil
  15. Additional Ingredients
  16. - 1 cup of crumbled Cacique Queso Fresco
  17. - 2 Can of Enchilada Sauce
Instructions
  1. - Preheat the oven to 400 degrees
  2. - In a mixing bowl, add the broccoli florets and its ingredients
  3. - Spread the broccoli on a baking sheet and place it into the oven
  4. - Mix the Sweet potato ingredients also in a separate bowl
  5. - Spread the sweet potatoes into a baking sheet and spread them on a baking sheet
  6. - Place the sweet potatoes into the oven
  7. - Cut the poblano into half and remove the seeds
  8. - Oil the halved poblanos set them into a baking sheet
  9. - Bake all 3 separately for about 5-7 minutes
  10. - Remove and allow the poblano to cool down a little
  11. - Mix the broccoli and sweet potatoes together
  12. - Place about 2-3 tsp of the mixture into the poblano pepper.
  13. - Top the peppers with the queso fresco cheese. Be generous with the amount
  14. - In a casserole or baking dish, add the 2 cans of Enchilada sauce
  15. - Gently place the stuffed peppers into the casserole dish
  16. - Place the casserole dish into the oven and let it bake for 10 minutes or until the cheese has browned slightly
  17. - Remove from the oven and let it cool for about a few minutes
  18. Serve Immediately
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Comments

    • Leave a Reply

      Healing Tomato
      April 22, 2015

      Thank you, Christine

  1. Leave a Reply

    lizzy
    April 21, 2015

    OMGOMG you have no idea how much I love poblanos!! This recipe gets to me!! I will def try this, I may make it tomorrow on the grill actually. Love it!

    • Leave a Reply

      Healing Tomato
      April 22, 2015

      Thank you, Lizzy. Send me pics when you try them.

  2. Leave a Reply

    Janette@culinaryginger
    April 20, 2015

    What a deliciously hearty dish. I love the broccoli and sweet potatoes and I love the sound of the sweet chutney. This is a lovely dish.

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