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My review
Poblano Poppers
Gypsy Girl
"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!!"
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Ingredients
40 m servings 146 calsOriginal recipe yields 6 servings (6 stuffed peppers)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 146 calories; 9.6 g fat; 8.7 g carbohydrates; 7.4 g protein; 26 mg cholesterol; 260 mg sodium. Full nutrition
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Reviews
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Newest
3/2/2014
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...
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 so...