Spicy Basil Stuffed Poblanos

I’ll keep this post short and sweet, because theses Spicy Basil Stuffed Poblanos speak for themselves in terms of flavor. This recipe drove me NUTS. The first time I made it, the filling was so spicy I couldn’t breathe eating them. Luckily, I’ve toned it down (after a few attempts).

When you think of poblano peppers, you likely think of latin-inspired cuisine. Basil doesn’t typically go with that flavor profile, but I’ve used it here and trust me when I say it works. The smoky poblano pairs so well with the sweet basil, and the addition of melty cheese only makes it better.

Warning: I used poblano peppers from the farmer’s market and they were SPICY. Poblanos are typically a milder pepper, but every once in a while you get a spicy bunch. If you can’t take the heat, feel free to add additional yogurt (or sour cream) to the filling, or just use a green bell pepper instead. If you can tolerate it, though, the poblanos are seriously awesome.

I hope you give these fun peppers a try! Pair them with your favorite protein, or add some ground beef or chicken to the filling and get crazy. Either way, don’t forget to share your photos and tag me @theardentcook on Instagram! Nothing makes me happier than seeing these recipes come to life. Enjoy!

Ingredients

5 poblano peppers, divided

1 cup rice, uncooked

1 12oz bag frozen cauliflower rice

¾ cup monterey jack or sharp cheddar cheese, shredded

½ medium white onion

1 large handful fresh basil

2 garlic cloves

2-3 tbsp plain Greek yogurt

2 tbsp olive oil

1 tsp honey

Juice of ½ lemon

½ tsp cumin

½ tsp salt

Pepper, to taste

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Cook rice and cauliflower rice according to package instructions, then combine in a large mixing bowl. 
2. Wash and dry the poblanos. Slice 4 of the poblanos in half lengthwise and remove the seeds and pith. Set aside. Roughly chop the 5th poblano, seeds and all, and add to the bowl of a food processor. 
3. To the food processor along with the poblano, add the ½ onion, basil, garlic, yogurt, olive oil, honey, lemon juice, cumin, salt, and pepper. Process until the sauce is smooth and creamy. 
4. Add the sauce to the rice mixture and stir to thoroughly combine. Working with a small spoon, gently stuff each half of the peppers and place in a casserole dish. 
5. Top the peppers with cheese and bake 20-25 minutes, until the peppers have some give and the cheese is melted and browned. Top with sour cream, if desired, and more fresh basil. Enjoy!