Southwestern Stuffed Poblanos


Grill Master
Staff member
Gold Site Supporter
A sweet co-worker brought me a bag of huge poblanos, just because he heard me talking about them!

I roasted and peeled them last night, then used them for tonight's meatless Friday night-during-Lent meal.

Found a GREAT frozen blend of beans and veggies, with the seasoning already in it (a keeper!) I just added some Weight Watchers shredded Mexican cheese, onion, and cilantro.



Southwestern Stuffed Poblanos

5 large poblanos
2 packages frozen Southwestern Protein vegetable blend, thawed
1/2 diced onion
2/3 cup (or so) shredded Mexican blend cheese
couple T. chopped cilantro
Paprika (I used smoked)

To roast poblanos:

Preheat oven to 450.

Spray a foiled pan with Pam, roast peppers 10 minutes, turn, roast 10 minutes more. Place peppers in a covered container for 10 minutes, and remove skin when cool enough to handle.

Slit each pepper and carefully remove seeds.

Turn oven down to 350.


Thaw two packages of Southwestern Protein vegetable blend. Mix blend with diced onion, shredded cheese, cilantro. Fill each pepper. Add a bit more shredded cheese on top of each, sprinkle with paprika.

Bake stuffed poblanos at 350 for 30 minutes.

Top with sour cream and cilantro.


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Grill Master
Staff member
Gold Site Supporter
I order Chile Rellenos whenever I can, which isn't often since they are rarely on the menu in Boston area restaurants.

I adore them, but they are a PITA to make at home!