A loose interpretation of the wonderful Mexican dish, vegetarian and non-greasy but very savory. Totally lacking in heat for families, but drop a chipotle or two into the sauce if you're cooking for masochists.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. Do not peel. Set aside to cool.

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  • Place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. Cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. Uncover, and stir. Set aside to cool slightly while you start the sauce.

  • In a blender or food processor, combine the tomatoes and peanut butter. Process until smooth, then pour into a saucepan. Stir in the garlic, cumin and oregano. Warm over low heat, and cover with a lid to avoid spattering. Cook for about 15 minutes to blend the flavors together.

  • Preheat a grill for medium-high heat. Mix the cheese into the potatoes and onions. Slit the peppers down one side, and fill with the potato mixture. I like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. Brush the peppers with olive oil.

  • Grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. Cut in half to serve, and spoon the sauce over them.

Nutrition Facts

393 calories; protein 13.7g 27% DV; carbohydrates 45g 15% DV; fat 19.9g 31% DV; cholesterol 12.6mg 4% DV; sodium 301.5mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2005
I havne't tries this actual recipe yet but I thought I'd inject a warning! It says this isn't hot without adding more peppers but my experience with poblanos is that sometimes they are very mild and sometimes I've had them and I can't eat them because they are so hot! So be careful! Also removing the seeds and membranes reduces the heat. But as I said these peppers are unpredictable! Read More
(23)

Most helpful critical review

Rating: 2 stars
08/31/2009
I was skeptical of what the sauce would taste like but based on another positive review I decided to try it anyway. It wasn't terrible but it was definitely not something I'll ever repeat--very lacking in flavor (just imagine what pureed tomatoes and peanut butter would taste like....blah the additional seasonings help but can't rescue it entirely).We ended up using some salsa instead. I'll have to figure out something else I can mix the sauce into--like enchiladas or something. Read More
(5)
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/03/2005
I havne't tries this actual recipe yet but I thought I'd inject a warning! It says this isn't hot without adding more peppers but my experience with poblanos is that sometimes they are very mild and sometimes I've had them and I can't eat them because they are so hot! So be careful! Also removing the seeds and membranes reduces the heat. But as I said these peppers are unpredictable! Read More
(23)
Rating: 5 stars
06/06/2005
The flavor of this dish was amazing - my husband just loved it. But as the other reviewer said - some poblanos are very hot as mine were. Also it wasn't clear in the directions the peppers can be microwaved uncovered. Read More
(7)
Rating: 4 stars
05/07/2006
Easy to put together and the sauce was absolutely excellent. Overall it was good but I think the potatoes gave it a bit more of an Italian-type stuffed peppers taste though I did use poblanos. Read More
(7)
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Rating: 2 stars
08/31/2009
I was skeptical of what the sauce would taste like but based on another positive review I decided to try it anyway. It wasn't terrible but it was definitely not something I'll ever repeat--very lacking in flavor (just imagine what pureed tomatoes and peanut butter would taste like....blah the additional seasonings help but can't rescue it entirely).We ended up using some salsa instead. I'll have to figure out something else I can mix the sauce into--like enchiladas or something. Read More
(5)
Rating: 3 stars
06/05/2014
This was ok but it needs...something. I was afraid of making this because the sauce just sounded weird with the peanut butter but it wasn't bad just bland. My husband had it with salsa and thought that was good. I would try again and spice up the sauce a little more. Maybe add some mushrooms or other veggies to the potato stuffing. It's an ok healthy recipe that could be great with some tweaking. UPDATE - eating the leftovers today and they are SOOO spicy -- borderline uncomfortably spicy. I have never found poblanos to be hot so I'm quite surprised. just a warning that you may want to consider removing the seeds if you aren't a fan of heat. Read More