Poblanos Stuffed with Goat Cheese Mashed DYPs

Stuffed Poblanos | She Paused 4 Thought

I recently found red poblano peppers at my local farmers’ market. I could not believe my good fortune in finding these beautiful peppers that are color coordinated for Christmas because they come in red and green!

Poblanos peppers are great for stuffing since the inside is spacious. And since the ripened red poblano is hotter than the less ripe, green ones, you can do both and your guests can choose according to their heat preference.DYP Cookbook| She Paused 4 Thought

Poblanos have a flavor reminiscent of a mildly spiced-up bell pepper, which compliments a variety of stuffing from meat to cheese or my new favorite – Dutch Yellow Potatoes (DYP)

This fiery recipe comes from Melissa’s Produce latest cookbook DYPs The Perfect Everyday Potato CookbookThere are 154 recipes, grouped according to the four seasons of the year, incorporating the seasonal harvests to enhance, support and combine with the DYP.

Today’s Recipe:

I like to char my peppers on my cooktop, but you can also do it in the oven, either way, grill the peppers for 5 minutes on each side, or until they are charred.

DYP Cookbook| She Paused 4 Thought

Once they are blackened place the peppers in a large zip-top plastic freezer bag and zip shut. Let stand for 10 minutes to loosen the skins.

I make the potato mixture while I am waiting. I was lucky enough to have roasted hatch chilled in my freezer. Click Here to read how to roast them. If they are out of season you can use an extra Poblano.

Once peppers have rested for at least 10 minutes, carefully peel them. I used a knife to scrap the skins off.

DYP Cookbook| She Paused 4 Thought

Cut each pepper lengthwise down one side, being careful not to cut through other side. Remove and discard the seeds.

Spoon the DYP 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.

DYP Cookbook| She Paused 4 Thought

Top each with the remaining goat cheese. Place the stuffed peppers in a baking dish and bake for 10 minutes. I broiled them for 2 extra minutes to brown the goat cheese on top.

Poblanos Stuffed with Goat Cheese Mashed DYPs
Author: 
Recipe type: Vegetarian Main or Side
 
These dressed up poblanos make a hearty vegetarian main dish or plate nicely with meat.
Ingredients
  • 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
Instructions
  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.

I have also made the DYP & Leek Soup on page 138. It tasted as comforting as my Grandmother’s soup.

DYP Coconut Fudge | She Paused 4 ThoughtClick here for the DYPs Coconut Fudge Recipe. No matter what your potato style is, there is a recipe for you in this versatile cookbook.
…and then, she paused for thought.

Note: Melissa’s Produce generously provided the cookbook and potatoes for this post, as always, all photos and opinions here are mine.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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4 Responses to Poblanos Stuffed with Goat Cheese Mashed DYPs

  1. Christina @ ChristinasCucina.com December 23, 2014 at 10:07 am #

    Okay, how can I not LOVE these! I’m nuts for potatoes and goat cheese and know I’d adore these stuffed peppers! Everything you make is so delicious, I need to be your next door neighbor!

  2. Lentil Breakdown December 23, 2014 at 12:02 pm #

    These are so festive for the holidays! I’m too lazy to use that freezer bag, though. Mine will be served with a fugly warning.

  3. Simone December 27, 2014 at 1:17 am #

    These look amazing Cathy. We recently stuffed jalapeños and I totally loved those too. Poblanos are not easy to find here but I’ll keep a look out for them as I would love to give them a try!

    • Cathy Arkle December 30, 2014 at 9:35 pm #

      Thanks Simone, this recipe would probably work for most most peppers. Good luck!

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