Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers
If you’re looking for a delicious and wholesome vegetarian dish, look no further than Vegetarian Stuffed Peppers. This recipe features vibrant poblano peppers stuffed with a creamy, flavorful potato and cheese filling, all fried to crispy perfection. Served with a rich tomato sauce, these stuffed peppers make a delightful meal that can impress your family or guests.
Why Make This Recipe
There are many reasons to try Vegetarian Stuffed Peppers. First, they are packed with taste and texture, combining the earthiness of potatoes with the creaminess of cheese. Second, this dish is versatile—perfect for a casual dinner or an elegant gathering. Finally, it’s a wonderful way to incorporate vegetables into your diet without compromising on flavor.
How to Make Vegetarian Stuffed Peppers
Creating Vegetarian Stuffed Peppers is a straightforward process that anyone can master. Here’s how to bring this dish to life in your kitchen.
Ingredients
- 4 large poblano peppers (or 6 medium peppers)
- 1 1/2 pounds Yukon Gold potatoes (peeled and cubed)
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion (finely diced)
- 2 cloves garlic (minced)
- 4 ounces Monterey jack cheese (shredded)
- 2 tablespoons sour cream
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Salt and pepper (to taste)
- Oil for frying
- 2 eggs (separated into whites and yolks)
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil (for sauce)
- 1/2 yellow onion (finely diced, for sauce)
- 1 clove garlic (minced, for sauce)
- 8-ounce can tomato sauce
- 1/2 cup vegetable stock
- 1 bay leaf
- 1/4 teaspoon ground cinnamon (for sauce)
- Pinch of ground cloves (for sauce)
Directions
- Preheat the oil for frying in a pan over medium heat.
- Roast the poblano peppers over an open flame or in the oven until the skin is charred. Then, place them in a plastic bag to steam.
- Once cooled, peel the skin off the peppers and make a slit to remove the seeds.
- In a pot, boil the cubed Yukon Gold potatoes until soft. Drain and mash them.
- In a separate pan, heat olive oil and sauté the onion and garlic until fragrant. Add the mashed potatoes, cheese, sour cream, cinnamon, cloves, salt, and pepper, mixing well.
- Stuff each poblano pepper with the potato and cheese mixture.
- For the batter, beat the egg whites until stiff peaks form, then fold in the yolks.
- Dip the stuffed peppers into the batter and fry until golden brown on all sides.
- For the tomato sauce, sauté onion and garlic in olive oil, then add tomato sauce, vegetable stock, bay leaf, cinnamon, and cloves. Simmer for 10 minutes.
- Serve the chile rellenos with the tomato sauce.
How to Serve Vegetarian Stuffed Peppers
Present the Vegetarian Stuffed Peppers on a beautiful plate drizzled with the homemade tomato sauce. You can also garnish with fresh herbs like cilantro or parsley for an extra touch of freshness. Serve it alongside a simple green salad for a complete meal.
How to Store Vegetarian Stuffed Peppers
To keep your leftovers fresh, store the stuffed peppers in an airtight container in the refrigerator. They can last for up to 3 days. For longer storage, consider freezing them before frying. Just make sure to thaw them properly before cooking.
Tips to Make Vegetarian Stuffed Peppers
- Ensure the peppers are well-charred for a smoky flavor.
- Feel free to experiment with other cheeses, like cheddar or feta, for different flavor profiles.
- For a vegetarian version of the sauce, check that your vegetable stock does not contain any meat products.
Variations
You can customize Vegetarian Stuffed Peppers in various ways:
- Swap out Yukon Gold potatoes for sweet potatoes for added sweetness.
- Add some black beans or corn to the stuffing for extra fiber and nutrition.
- Experiment with spices such as cumin or paprika for a different taste.
FAQs
1. Can I prepare the stuffed peppers in advance?
Yes! You can stuff the peppers the night before and store them in the fridge. Just fry them just before serving.
2. What if I can’t find poblano peppers?
Feel free to use bell peppers or other varieties of peppers depending on your taste preference.
3. Are these peppers gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Always check labels if you’re using pre-packaged items to ensure they’re gluten-free.
With this detailed guide on Vegetarian Stuffed Peppers, you’re well on your way to creating a delightful and nutritious meal. Enjoy cooking!
Vegetarian Stuffed Peppers
Ingredients
Stuffed Peppers
- 4 large large poblano peppers or use 6 medium peppers
- 1.5 pounds Yukon Gold potatoes peeled and cubed
- 1 tablespoon extra virgin olive oil for stuffing
- 0.5 medium yellow onion finely diced
- 2 cloves garlic minced
- 4 ounces Monterey jack cheese shredded
- 2 tablespoons sour cream
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- to taste Salt and pepper
- Oil for frying
- 2 large eggs separated into whites and yolks
- 0.5 teaspoon salt for batter
Tomato Sauce
- 1 tablespoon extra virgin olive oil for sauce
- 0.5 medium yellow onion finely diced, for sauce
- 1 clove garlic minced, for sauce
- 8 ounces tomato sauce
- 0.5 cup vegetable stock
- 1 leaf bay leaf
- 0.25 teaspoon ground cinnamon for sauce
- a pinch ground cloves for sauce
Instructions
Preparation
- Preheat the oil for frying in a pan over medium heat.
- Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag to steam.
- Once cooled, peel the skin off the peppers and make a slit to remove the seeds.
- In a pot, boil the cubed Yukon Gold potatoes until soft. Drain and mash them.
- In a separate pan, heat olive oil and sauté the onion and garlic until fragrant. Add the mashed potatoes, cheese, sour cream, cinnamon, cloves, salt, and pepper, mixing well.
- Stuff each poblano pepper with the potato and cheese mixture.
- For the batter, beat the egg whites until stiff peaks form, then fold in the yolks.
- Dip the stuffed peppers into the batter and fry until golden brown on all sides.
Sauce Preparation
- For the tomato sauce, sauté onion and garlic in olive oil, then add tomato sauce, vegetable stock, bay leaf, cinnamon, and cloves.
- Simmer for 10 minutes.
Serving
- Serve the chile rellenos with the tomato sauce.
