I’ll keep this post short and sweet, because theses Spicy Basil Stuffed Poblanos speak for themselves in terms of flavor. This recipe drove me NUTS. The first time I made it, the filling was so spicy I couldn’t breathe eating them. Luckily, I’ve toned it down (after a few attempts).
When you think of poblano peppers, you likely think of latin-inspired cuisine. Basil doesn’t typically go with that flavor profile, but I’ve used it here and trust me when I say it works. The smoky poblano pairs so well with the sweet basil, and the addition of melty cheese only makes it better.
Warning: I used poblano peppers from the farmer’s market and they were SPICY. Poblanos are typically a milder pepper, but every once in a while you get a spicy bunch. If you can’t take the heat, feel free to add additional yogurt (or sour cream) to the filling, or just use a green bell pepper instead. If you can tolerate it, though, the poblanos are seriously awesome.
I hope you give these fun peppers a try! Pair them with your favorite protein, or add some ground beef or chicken to the filling and get crazy. Either way, don’t forget to share your photos and tag me @theardentcook on Instagram! Nothing makes me happier than seeing these recipes come to life. Enjoy!
5 poblano peppers, divided
1 cup rice, uncooked
1 12oz bag frozen cauliflower rice
¾ cup monterey jack or sharp cheddar cheese, shredded
½ medium white onion
1 large handful fresh basil
2 garlic cloves
2-3 tbsp plain Greek yogurt
2 tbsp olive oil
1 tsp honey
Juice of ½ lemon
½ tsp cumin
½ tsp salt
Pepper, to taste
- Preheat your oven to 400 degrees Fahrenheit. Cook rice and cauliflower rice according to package instructions, then combine in a large mixing bowl.
- Wash and dry the poblanos. Slice 4 of the poblanos in half lengthwise and remove the seeds and pith. Set aside. Roughly chop the 5th poblano, seeds and all, and add to the bowl of a food processor.
- To the food processor along with the poblano, add the ½ onion, basil, garlic, yogurt, olive oil, honey, lemon juice, cumin, salt, and pepper. Process until the sauce is smooth and creamy.
- Add the sauce to the rice mixture and stir to thoroughly combine. Working with a small spoon, gently stuff each half of the peppers and place in a casserole dish.
- Top the peppers with cheese and bake 20-25 minutes, until the peppers have some give and the cheese is melted and browned. Top with sour cream, if desired, and more fresh basil. Enjoy!