Friday, July 15, 2011

Bulgar Stuffed Poblano Peppers

My initial thought after purchasing poblano peppers from our local mexican mart was to make chile rellenos, until I read the actual recipe for Rick Bayless's chile rellenos. While the recipe looks delicious, I couldn't find the time to make this recipe nor could I get myself to fry these in our kitchen since our last potato chip adventure left an oily odor in our house for days. 

So, I decided to use what I had to make the best Thursday night dinner I could think of. The bulgar was something that I had on hand and I just made this recipe up, so measurements are estimates. 

Bulgar Stuffed Poblano Peppers

4-5 poblano peppers, roasted in the oven until blackened
1 sweet long red pepper, roasted until blackened
1/2 onion, chopped
1/2 lb of your favorite sausage or ground pork
1/2 cup of corn
1 cup of bulgar
1 3/4 cup of chicken stock or water 
Taco seasoning to taste
Salt and pepper to taste


1. Place poblano and red peppers in the oven under the broil setting, approximately 6-8 minutes on each side until fully blackened. Then place peppers in a bowl of water or in a brown paper bag to allow the steam to loosen the skin from the meat of the pepper. 

2. Heat chicken stock until at full boil, then pour in bulgar and turn heat to lowest setting. Cover and let simmer for 10 minutes. Turn off heat and let sit for another 15 minutes. 

3. Loosen the skin of the peppers. For the poblano peppers, cut a slit in the skin and remove all the seeds. Deseed and chop the roasted red pepper. 

4. Saute onions until tender then add the sausage. Add the corn, roasted red pepper and taco seasoning. Include additional salt, pepper, or cumin to taste. 

5. Add the cooked bulgar to the onion, corn, and peppers. Season again based on your preference. 

6. Fill the poblano peppers with the bulgar mixture. You may need to use a toothpick to secure the pepper if it is too tender, which happened to me. 

7. When ready to eat, top the peppers off with cheese and place under the broiler for 7-10 minutes, until the cheese is browned and boiling. I wrapped each pepper in foil because I was worried that they might burst open and the bulgar would pour out, which was not a problem at all. 

8. Serve with refried beans, cheese, or salsa of your choice.  

Certainly not the same as a fried, stuffed chile, but this was otherwise healthy and the flavors packed quite a punch given that the poblano peppers have some heat as well. The Husband and Sister cleared their plates in a few minutes and wanted more. 

For as picky as these two are, you can't complain about that. :)

Have a great weekend and some delicious weekend meals! 

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