Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
I made this in a de-constructed form because my peppers were too small to stuff. I char broiled my peppers, diced them and added them to the filling. I also roasted my potatoes in a little bit of coconut oil. I will make this again. The flavors are well balanced and tasty!!
This deconstructed version was a fantastic idea and worked beautifully. Sometimes poblanos can be rather small and harder to work with as far as stuffing them.
I did change things up a bit……
I water sautéed the onions and then the mushrooms.
Upon adding the mixture to the spices, at that point I added the cilantro to the mix.
For the potatoes, I diced into 1 inch cubes, spritzed with minimal oil and air fried until crisp.
I just wanted to point out that the original recipe lists 2-3 tsp of Tumeric, which in my opinion seems to be quite a lot. My understanding of using Tumeric is that a little bit, goes a long way. I used a heaping 1 tsp….
Also note, that if you don’t like a lot of heat, use about 1/2 of the cayenne…. that 1/8 tsp doesn’t seem like much, but that heat is very present…..
I’ve made this deconstructed version several times already, it reminds me a lot of Indian styled dishes…. Just remember, do what works for you !!!!
My family generally likes this recipe, and my husband, who doesn’t like mushrooms, can’t detect them here. I use pumpkin seeds instead of almonds, and white beans instead of chickpeas due to my son’s allergies. The only downside to this recipe– I’ve found that the addition of lots of spices not tempered in oil can cause a somewhat bitter aftertaste to the final product.
Normally, I like roasting poblanos too, but steaming them works beautifully in this case and is less work.
Sounds so good! I plan to make this over the weekend. One thing I do with poblanos is, after I remove the seeds and membrane, I roast them for 20 minutes. Then I stuff them and bake for 20-30 minutes.
What temperature did you roast and bake them at? I didn’t have a steamer so I put in the air fryer and it kind of dried them out a bit.
This recipe sounded so good, and that made it sound even better. I will definitely be roasting the peppers first. Thanks for sharing, Susan!