I've got this easy stuffed poblano peppers recipe and you can't eat just one. It's impossible.
Alright people! Let's relax and stuff some poblanos this week for game time goodness!
So, these appetizers are perfect for game days, date nights, Valentine's Day, holiday parties...you name it! These have a great hint of spice but they're not overpowering. Which I love. These really are the BEST stuffed peppers I've ever had!
I got some inspiration to make these suckers years ago when my good friend turned 40. Oh I'm past 40 now. I'm what you call a middle aged food blogger! 🙂 We went to eat at a restaurant in downtown Indianapolis, which was formerly a huge church and now renovated.
It's was called St. Joseph Brewery and it was a bustling, beautiful cuisine filled landmark located inside the historical parish of St. Joseph, which was established in 1873.
The brewery and public house came to life in 2015. Crab & Capriole Goat Cheese Stuffed Jalapeño were on the menu, and my '40' friend ordered the appetizer. I didn't get to try it though! Boo! I'm gluten-free AND allergic to shellfish so I wasn't able to taste it. I'm what is also referred to as 'a hot mess' with my food allergies and such. Anyhow, this appetizer looked INCREDIBLE!
I was determined to try something similar at home. I did! And it turned out beautifully.
Should I Use Poblanos or Jalapeños?
I used poblano for these stuffed peppers instead of Jalapeño. Poblanos are bigger and a bit milder, and I wanted a dish you could serve on game day OR during the holidays.
I stuffed them with goat cheese, chiffonade basil, kosher salt and ground peppercorn. The key is to slice the pepper on the top length-wise.
Then, you slice a T at the top of the pepper, and simply cut out the seeds stem from the inside. This way, the top stays on and you can close up the tops with prosciutto wrapped around it!
These are so incredibly tasty.
A few Tips To make These Poblano Stuffed Peppers Shine:
- The basil really accents the flavor of the goat cheese, and the poblano pepper goes extremely well with the entire dish. I don't like really spicy things with goat cheese, as it seems to take away from its decadent flavor.
- So, these peppers are PERFECT because they are somewhat mild. I got to a point where I didn't even slice and eat this dish. I simply picked up these bad boys and bit a huge chunk off the end! Sooo delicious!
- Leaving the top of the pepper on actually holds in all the cheese. You can fill these with whatever you like to make a more hearty meal as well. Lots of options.
- I think chopped up walnuts would also be perfect to add into the filling. Soooo yum. And the prosciutto is perfect for wrapping these beauties. The slices are thin, so wrap them carefully and in layers if you'd like.
- The prosciutto flavor just accents these peppers wonderfully. And it closes them up so well that the cheese can't escape! Eat these hot and make sure to use a nice sharp knife when cutting off pieces of the pepper.
Poblano stuffed peppers are here! I figured these might be perfect for any game day coming up! This is spicy but not TOO spicy!
These appetizers can be served at holiday parties, football parties, wedding receptions...you name it! You've got lots of options here! Seriously, so so good.
Put this on your go to appetizer list for easy weekly gluten free recipes!
Got some other stuffed veggie ideas? Share in the comments below!! I've got one to get you started! My Gluten Free Stuffed Mushrooms Recipe!
Goat Cheese Stuffed Poblano Peppers
- 2 large poblano peppers
- 1 4 oz. Goat cheese log Vermont Creamery is gluten free
- Fresh basil leaves
- 2 tablespoons chopped walnuts optional
- Kosher salt
- freshly ground peppercorn
- Prosciutto slices thinly sliced, 3 or 4 for each pepper
- good olive oil for brushing
- Preheat oven to 400 degrees.
- With a sharp knife, slice a lengthwise opening on top of poblano peppers.
- Then, slice a 'T' at the top end of the poblano peppers, leaving the stem attached.
- Carefully cut the seed pouch off from the inside of the pepper, being careful not to pierce the bottom of the pepper.
- You will be stuffing your pepper from the top and the 'T' slice will help you spread the opening apart. You can make another 'T' slice near the center of the top of the pepper as well, to help spread open.
- Chiffonade several basil leaves.
- Mix basil into goat cheese, along with salt, pepper and walnuts (optional).
- Once thoroughly mixed, separate goat cheese mixture in half.
- Carefully stuff each pepper with each half of goat cheese, filling the poblano evenly.
- Once stuffed, carefully squeeze top pepper slice together. The cheese will help seal this.
- Take prusciutto slices and carefully wrap each poblano pepper with the meat to tighten and seal the tops. Wrap all the way around. Note: prusciutto is usually thinly sliced so you can use 3 or 4 pieces if you'd like.
- Drizzle each pepper with a hint of olive oil, then a pinch of salt and pepper.
- Roast in oven for approximately 25-30 minutes, or until tops are darkened and you can smell the dish! Be mindful not to let prusciutto burn.
- Remove from oven when finished, then serve hot. Use a sharp knife when cutting into pepper. Or go caveman style and devour! 🙂 You can serve this for several people to cut off pieces, or two whole pepper for a couple.