Poblano Poppers

5 Ratings
  • 5 Rating Star 5
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This recipe was an accidental creation. I had leftover stuffed mushroom filling, and we had a bunch of poblano peppers we needed to use after cleaning up our garden. It's now one of my family's favorite appetizers!!

By Gypsy Girl
prep:
15 mins
cook:
20 mins
total:
40 mins
additional:
5 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

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  • Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.

  • Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.

  • Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

Nutrition Facts

Per Serving:
145.8 calories; 7.44 g protein; 8.74 g carbohydrates; 9.59 g fat; 25.93 mg cholesterol; 260.02 mg sodium.Full Nutrition

Reviews (5)

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Most helpful positive review

Chez Arctica
11/19/2016
Really delicious! And versatile as I did make a few changes to accommodate what I had on hand. I wanted to do them open-face style so I first boiled the halved poblanos for about 5 minutes to soften and then plunged into cold water to stop the cooking. Since I had 12 halves to stuff I was able to increase the stuffing amount so I doubled the amount of mushrooms (cremini) and Parmesan cheese (the real kind) and diced up a tomato and mixed it in. I had no creole seasoning so I improvised with some chilli powder cumin cayenne and salt and pepper to taste. After stuffing I topped them with a sprinkle of smoked paprika and baked at 350 for about 25 minutes. I covered them with foil for the first 15 minutes but it probably wasn't necessary. The peppers were perfectly tender and the result was yum!
Helpful
(2)

Most helpful critical review

Chez Arctica
11/19/2016
Really delicious! And versatile as I did make a few changes to accommodate what I had on hand. I wanted to do them open-face style so I first boiled the halved poblanos for about 5 minutes to soften and then plunged into cold water to stop the cooking. Since I had 12 halves to stuff I was able to increase the stuffing amount so I doubled the amount of mushrooms (cremini) and Parmesan cheese (the real kind) and diced up a tomato and mixed it in. I had no creole seasoning so I improvised with some chilli powder cumin cayenne and salt and pepper to taste. After stuffing I topped them with a sprinkle of smoked paprika and baked at 350 for about 25 minutes. I covered them with foil for the first 15 minutes but it probably wasn't necessary. The peppers were perfectly tender and the result was yum!
Helpful
(2)
5 Ratings
  • 5 Rating Star 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Chez Arctica
11/19/2016
Really delicious! And versatile as I did make a few changes to accommodate what I had on hand. I wanted to do them open-face style so I first boiled the halved poblanos for about 5 minutes to soften and then plunged into cold water to stop the cooking. Since I had 12 halves to stuff I was able to increase the stuffing amount so I doubled the amount of mushrooms (cremini) and Parmesan cheese (the real kind) and diced up a tomato and mixed it in. I had no creole seasoning so I improvised with some chilli powder cumin cayenne and salt and pepper to taste. After stuffing I topped them with a sprinkle of smoked paprika and baked at 350 for about 25 minutes. I covered them with foil for the first 15 minutes but it probably wasn't necessary. The peppers were perfectly tender and the result was yum!
Helpful
(2)
Christina
03/02/2014
Delicious! I turned these 1/2 way through broiling and some of the filling ran out but once they cooled a bit I was able to put the filling back inside. I had 3 large poblano peppers and that amount of filling was just enough to fill them. Great flavor and a definite keeper YUM! Thanks for sharing.:)
Helpful
(2)
sbelle2
02/18/2014
we had it with dinner tonight and my family loved it. Had to watch broiler to make sure didn't burn (over burn) because the peppers roast. I will definitely make again.
sissy
05/23/2015
i will try this with corn in place of the mushrooms sounds yummy
sherry
08/10/2016
Delicious! We will make this again and again!