I have been dying to share this goat cheese stuffed poblano peppers recipe with you guys. Ever since we made these, waaaayyyyy back in September, I've been chomping at the bit. Fidgeting in my seat. Tapping my toes. Because I knew you were gonna LOVE these.
Why did I hold out on you for so long? Why the torture, you ask? Well, it was worth it because these peppers got published in Edible Indy's most recent issue. And we allow them a few months to exclusively keep the recipe before publishing it online. It's a great partnership, but I'm not exactly a shining example of patience. 😁
I think my anticipation is fully acceptable when you consider what I've been hiding up my sleeve. Big, smoky poblanos that are stuffed with a hefty portion of seasoned Mexican-style rice and lastly, topped with hunks of goat cheese before going into the oven. When you bake goat cheese, it turns out creamy (as always), but also golden brown with a hint of crunch. Yeah – crispy and creamy and tangy cheese.
These peppers are not terribly spicy. But – if you aren't a fan of spice at all and the poblanos spook you for that reason, there are a couple of options.
A) You can just eat the rice and goat cheese straight out of the poblano and give your pepper to a friend. That method ensures that you still get the smoky poblano taste without the spicy factor.
B) You can swap out poblanos entirely and use your favorite kind of bell pepper.
And if a little spice doesn't scare you, press on, brave one! I promise these festive peppers will rock your cold and dreary winter world.
If you enjoyed these goat cheese stuffed poblano peppers let us know in the comments!Print