mushroom vegetable enchilada stuffed poblanos

I forkin’ love stuffed peppers.

Freshening up Friday with Mushroom Vegetable Enchilada Stuffed Poblanos. A bit of a different kick with these long green nightshades. I dig a good stuffed pepper like the Pepperoni Pizza Mac and Cheese Stuffed Peppers and these saucy, cheesy dudes are perfect for an indulgent yet much healthier end-of-week craving.

This week has felt quite springy around here. A few days we’ve undergone a prelude to summer, with insane humidity and dew points grazing 70, but overall the wind has kept the stickiness down and the sun bright but mitigated by the cool breeze. I’ve walked most afternoons to soak in some rays. I know these conditions are fleeting and soon the moisture will climb, the mercury with it, and I’ll hunker back down in the AC with no desire to step outdoors whatsoever, but I’ll enjoy our quasi-spring while I can.

This recipe mixes springtime lightness with later-winter coziness. I know the calendar officially shifted seasons this past week, but some places still have chill, and some people still need comfort. Think we all could use the latter at any given point.

Grab a fork, a knife, and a big sweater, sit down and chow down. These poblanos are slightly charred first under the broiler, then bulked with a thick vegetable-packed enchilada filling, and finished with melty cheese for a solid meal that blends health with fun.

To Char or Not to Char

I start with the peppers. A quick trip under the broiler softens the flesh and eliminates the need for any prolonged pre-bake before stuffing them.

Place the peppers on a baking sheet and broil for about 5 minutes. The key is merely to soften, not overcook. Pull the peppers out and toss them into a bowl or a ziptop bag. Cover and let them sweat for about 10 minutes.

Then, slice the peppers carefully down one side so the two ends open like flaps – do not slice all the way through. If you do, not the end of the world! Gently scrape out the seeds and veins from each pepper.

A Little Stuffy

Next up, filling. The choice is yours as far as how finely you opt to dice the veggies. I liked my filling a bit chunkier so I went with a small dice of about 1/8 inch, but if you want a texture more akin to ground beef, go ahead and chop them up smaller. I just wouldn’t recommend big honking pieces. Might ruin the vibe, you know?

Saute onion first in some olive oil, then add the mushrooms, carrots, and zucchini. Lots of veggie goodness here. Cook for a few minutes undisturbed, then stir in garlic, chili powder, cumin, and fresh cilantro. Don’t forget a little hit of salt and pepper too.

Add in a good amount of red enchilada sauce, homemade or storebought as you please, and simmer until thickened, stirring occasionally. You can go as little as 5 minutes here or up to 10 minutes or longer. Depends on how much time you want to spend on it.

Hot Diggity

Spread some enchilada sauce in the bottom of a deep-sided casserole dish. Line the peppers up beside one another in the dish. Divide the filling among each pepper and sprinkle lots of cheese on top. I chose shredded Monterey jack, but mozzarella or cheddar work great too.

Bake at 425 for 15-20 minutes until melty, golden, and bubbly. Cool the peppers for 5 minutes, then dig in.

Since I’m a garnish hoe, I added cilantro, avocado, and later some green onions to my platter. A squeeze of lime juice doesn’t hurt either. Unless you have cuts all over your finger, then it might hurt a bit.

If you’re scrambling for dinner and don’t have poblanos, shame on you. But, bell peppers work great as well and might be more accessible depending on where you live. Hell, if you want some dragon breath, use hatch chiles if they’re available.

To really amplify your meal, steam up some rice and plop a pepper atop. Or cauliflower rice. Or riced broccoli. Whatever rice is nice.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!