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You can have Stuffed poblano peppers with side meat cheddar patties using 13 ingredients and 10 steps. Here is how you do it.
Ingredients of Stuffed poblano peppers with side meat cheddar patties
- Prepare 6 large of poblano peppers.
- Provide 1 bunch of broccoli.
- You need to prepare 4 of organic eggs.
- Use 2 cup of all-purpose flour.
- Prepare 2 tsp of paprika powder.
- Prepare 2 tsp of garlic powder.
- You need 2 tsp of all-purpose seasoning.
- You need 1 cup of vegetable oil.
- Use 1 cup of olive oil.
- Prepare 1 tsp of dill weed herd powder.
- Use 1 cup of left over meat or cooked potatoes.
- You need to prepare 6 slice of cheese.
- Use 2 slice of cheddar cheese.
Alex and I have been on a bit of a Mexican-inspired kick lately, so this vegetarian stuffed poblano peppers idea fit the bill for a meal with friends. One of my neighbors has an awesome garden and every year they give me a bunch of fresh vegetables to cook with. Available in the fresh produce section of grocery stores, they're one of the larger pepper varieties I like the yellow color that cheddar brings to these stuffed poblanos, but you can substitute with any kind of shredded soft cheese that melts easily, like mozzarella or a Mexican blend. While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a puree.
Stuffed poblano peppers with side meat cheddar patties step by step
- Bake or cook peppers and broccoli in oven 350 for 20 to 30 minutes till skin wrinkles on both sides. add paprika on top for more spiced. used water bath for more moist texture.
- While waiting separate egg whites we will used both on different bowls. In blender add whites for 10 sec till becomes puffy then pour it back to bowl. Then put yellow yolks on blender and do the same then stick whites with yellow yolks together and blend for 4 sec. This is used so that eggs get puffy..
- Put 2 cups flour on plate with all powder seasonings and mix together ..
- Then after peppers are finish baking wrapped in bag or aluminum foil for 20 minutes.
- After 20 minutes peel skin off peppers and gently slit peppers and remove seeds and stuffed peppers with meat left overs or cooked potatoes or just cheese and top it up with the slice cheese so content s won't fall and closed pepper with toothpicks..
- Then bring in olive and vegetable oil to pan and heat on medium low.
- Dipped peppers in flour and then eggs and bring to pan do the same for broccoli dip and fry. till golden.
- Putt all under napkin to remove grease.
- With left over flour and egg mix together to get a heavy batter and put in left over food to make patties add small piece cheddar cheese on top once one side is cooked.
- Then put on napkin let cool to serve.
Add this tomato puree to the skillet and stir in the rest of the ingredients. These Stuffed Poblano Peppers are so crunchy, flavorful and delicious! Vegetarian stuffed poblano peppers loaded with salsa, sweet potato, corn and black beans. Of course, that includes these gorgeous vegetarian stuffed poblano peppers. The idea for these came I have definitely had my fill of meat, sugar and booze 🙂 I LOVE the idea of these and will absolutely.
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