Here’s a great dinner idea that’s pretty impressive for guests. It’s also a great way to get more veggies into your dinner. I like the mild spiciness of the poblanos, but if you (or your family) prefers no heat, feel free to use sweet red bell peppers.
If you use the spicy peppers, I recommend wearing gloves while handling the peppers. The first time I made these (which was many years ago), I made 8 poblano peppers, and by the end, my skin was tingling. In fact, it tingled all night. I had to soak my hands in milk to ease the pain. Ouch!
I love the flavor of the peppers with the red chile sauce (but, I think most anything tastes great with this sauce). I make up a big batch of the red chile sauce and keep it in the fridge. That way, dinner’s quick to make.
I give two ways to cook the peppers, either on the grill or in the oven. Some days are just too hot to turn on the oven, and it’s nice to have some grilling alternatives.
- 4 large poblano chiles, roasted and peeled*
- 12.3 oz firm tofu, drained
- 5 ounce goat cheese with herbs
- 2 tablespoons finely chopped red onion
- 2 green onions, chopped
- ¼ teaspoon salt
- ¼ cup shredded jack cheese
- ½ cup corn kernels, fresh or frozen and thawed
- 2 tablespoons pine nuts, toasted
- Preheat the oven to 375°F. Cut a slit in the side of each poblano and remove the seeds and membranes. Set aside.
- In a large bowl, mix together remaining ingredients. Divide tofu mixture evenly, and stuff into the poblanos.
- Place the stuffed chiles slit side up on a greased cookie sheet, and bake for 15-20 minutes, until peppers have softened and tofu mixture is golden and bubbly.
- Alternatively, the peppers may be cooked on the grill instead of the oven. Preheat grill to medium-high heat. Place stuffed peppers, slit side up, on grill rack or grate that’s been coated with non-stick spray. Cover and grill peppers 15 minutes or until peppers are charred and cheese mixture is lightly browned
*for instructions on how to roast a pepper, please see my guide.