These dressed-up Poblanos Stuffed with Goat Cheese Mashed DYPs make a hearty vegetarian main dish or pairs nicely with meat.
I recently found red poblano peppers at my local farmers’ market. I could not believe my good fortune in finding these beautiful peppers that are color coordinated for Christmas because they come in red and green!
Poblanos peppers are great for stuffing since the inside is spacious. And since the ripened red poblano is hotter than the less ripe, green ones, you can do both and your guests can choose according to their heat preference.
Poblanos have a flavor reminiscent of a mildly spiced-up bell pepper, which compliments a variety of stuffing from meat to cheese or my new favorite – Dutch Yellow Potatoes (DYP)
This fiery recipe comes from Melissa’s Produce latest cookbook DYPs The Perfect Everyday Potato Cookbook. There are 154 recipes, grouped according to the four seasons of the year, incorporating the seasonal harvests to enhance, support and combine with the DYP.
Today’s Recipe: Poblanos Stuffed with Goat Cheese Mashed DYPs
I like to char my peppers on my cooktop, but you can also do it in the oven, either way, grill the peppers for 5 minutes on each side, or until they are charred.
Once the peppers have blackened place them in a large zip-top plastic freezer bag and zip shut. Let stand for 10 minutes to loosen the skins.
I make the potato mixture while I am waiting. I was lucky enough to have roasted hatch chilled in my freezer. Click Here to read how to roast them. If they are out of season you can use an extra Poblano.
Once peppers have rested for at least 10 minutes, carefully peel them. I used a knife to scrape the skins off.
Cut each pepper lengthwise down one side, being careful not to cut through the other side. Remove and discard the seeds.
Spoon the DYP mixture into a gallon-size zip-top plastic freezer bag and seal. Snip one corner of the bag and pipe the mixture into each roasted poblano pepper.
Top each with the remaining goat cheese. Place the stuffed peppers in a baking dish and bake for 10 minutes. I broiled them for 2 extra minutes to brown the goat cheese on top.
Poblanos Stuffed with Goat Cheese Mashed DYPs
- 8 medium poblano peppers
- 2 pounds DYPs Dutch Yellow Potatoes, quartered
- 2 teaspoons salt
- 1 cup buttermilk
- 2 tablespoons unsalted butter I always use Kerrygold
- 3 Hatch Chiles roasted, peeled, and chopped
- 4 ounces crumbled goat cheese divided
Preheat the oven to 350 "F. Preheat a grill to medium-high heat.
Grill the poblano peppers for 5 minutes on each side, or until they are charred. Place the peppers in a large zip-top plastic freezer bag and zip shut. Let stand for 10 minutes to loosen the skins. After 10 minutes, carefully peel the peppers. Cut each pepper lengthwise down one side, being careful not to cut through other side. Remove and discard the seeds and membranes.
Place the DYPs~ and salt in a large saucepan. Cover with cold water and bring to a boil. Reduce the heat and cook for 6 to 10 minutes, or until fork tender. Drain and return the DYPs~ to the saucepan. Mash with a potato masher, then stir in the buttermilk, butter, Hatch Chiles, and half of the goat cheese until blended. Spoon the mixture into a gallon-size zip-top plastic freezer bag and seal. Snip one corner of the bag and pipe the mixture into each roasted poblano pepper. Top each with the remaining goat cheese. Place the stuffed peppers in a baking dish and bake for 10 to 12 minutes, or until the cheese is melted.
I have also made the DYP & Leek Soup on page 138. It tasted as comforting as my Grandmother’s soup.
Click here for the DYPs Coconut Fudge Recipe. No matter what your potato style is, there is a recipe for you in this versatile cookbook.
…and then, she paused for thought.