Stuffed Poblano Peppers!
Stuffed Poblano Peppers! 🫑🫑🫑 6 poblano peppers, (bell peppers work too!) 1 cup of grated raw goat cheese (can use a hard or shredded vegan cheese too) 1 bunch broccoli rabe, ends trimmed 4 garlic cloves, thinly sliced 3 tbsp olive oil Sea salt and pepper 3 tablespoons avocado oil Flaky sea salt Preheat oven to 450. Rub whole peppers w avo oil and salt, roast until slightly charred for abt 15-20 min. Take out and cool. While peppers are cooking, blanch broccoli rabe in salted boiling water for 5 min. Strain and chop. Add olive oil to pan w garlic, add rabe and sauté and season w salt for 5 min. Transfer to plate and cool. Once peppers are cool, slice off tops and scoop out seeds, spoon in cheese and broccoli rabe until stuffed and sprinkle flaky salt. Transfer stuffed peppers to baking sheet and bake again for another 30 min until cheese is fully melted. Enjoy!
What you need
Instructions
Preheat oven to 450°F. Rub whole peppers with avocado oil and salt, then roast until slightly charred for about 15-20 minutes. Take out and cool. While peppers are cooking, blanch broccoli rabe in salted boiling water for 5 minutes. Strain and chop. Add olive oil to a pan with garlic, then add the broccoli rabe and sauté, seasoning with salt for 5 minutes. Transfer to a plate and cool. Once peppers are cool, slice off the tops and scoop out the seeds. Spoon in the cheese and broccoli rabe until stuffed, then sprinkle with flaky salt. Transfer the stuffed peppers to a baking sheet and bake again for another 30 minutes until the cheese is fully melted. Enjoy!View original recipe