Poblanos Stuffed with Goat Cheese Mashed DYPs

Poblanos Stuffed with Goat Cheese Mashed DYPs

These dressed up poblanos make a hearty vegetarian main dish or plate nicely with meat.
Course Vegetarian Main or Side
Author Sharon Hernandez & Chef Ida Rodriguez


  • 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


  1. Preheat the oven to 350 "F. Preheat a grill to medium-high heat.
  2. 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.
  3. 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.