Blistered Cheesy Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
10 servings
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Calories
166 kcal
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Course
Side Dish
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Cuisine
Mexican-American Fusion
Blistered Cheesy Peppers
Description
This recipe first marinates thinly sliced shallots in olive oil, red wine vinegar, and salt to soften and add brightness. Poblano peppers are sliced lengthwise, deseeded, and lightly brushed with olive oil before being broiled cut-side down until blistered and blackened, which enhances their smoky flavor. The peppers are then flipped and filled with shredded pepper jack cheese.
The filled peppers return to the broiler to melt and brown the cheese, creating a bubbly, golden topping. The final step is to garnish each pepper half with marinated shallots and thin Serrano slices, along with additional seasoning. Served hot, the dish balances mild pepper flavor, creamy melted cheese heat from pepper jack, and tanginess from the shallots.
Blistered Cheesy Peppers work well as an appetizer or side dish with Southwestern or Mexican-inspired meals, offering layers of texture and mild spice.
Ingredients
marinated shallots
- 1 shallot peeled, very thinly sliced lengthwise
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar I used raspberry vinegar
- salt
stuffed peppers
- 5 poblano pepper
- 1 Tbsp olive oil
- 3/4 lb pepper jack cheese shredded
- 1 Serrano pepper very thinly sliced
Instructions
- Toss the shallot shreds with the olive oil and vinegar, and sprinkle with a little salt. Set aside.
- Slice the peppers in half lengthwise and remove any veins or seeds. Place them all on a baking sheet and brush the outsides lightly with olive oil.
- Place the peppers cut side down and broil for about 5 minutes, until they are blistered all over. Don't worry if they get black, that's what you want!
- Remove the peppers from the oven and carefully flip them over. Stuff them with the shredded cheese. Note: I like to mound the cheese because it definitely shrinks down as it melts.
- Put the pan back in the broiler for another 3 minutes, or until the cheese is browned and bubbling.
- Transfer the peppers to a plate, and top with the shallots and Serrano pepper. Season with a little salt and fresh cracked black pepper. Serve asap, while they are hot.
Notes
- This recipe is lightly adapted from Bon Appétit to focus on smoky roasted poblanos and melted pepper jack cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 185mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 48mg | 53% |
| Calcium | 261mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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