cheesy pizza stuffed poblanos
If I were one of those, I'd quip "THEY'RE JUST LIKE REAL PIZZA!" Spoiler: No, they're not. They're fucking peppers.
Ingredients
- 4 poblano peppers, halved and deseeded
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried fennel
- 1/4 tsp onion powder
- 2 cups low-moisture mozzarella cheese, shredded
- 1/2 package vegetarian pepperoni (or regular)
- fresh basil and ranch, for serving
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a bowl, combine the melted butter, garlic cloves, paprika, oregano, basil, fennel, onion powder, and a pinch of salt and pepper. Drizzle the poblano halves with the butter mixture. Roast for 15 minutes.
- Remove the peppers from the oven. Sprinkle with cheese, and place 3-4 pepperoni slices on top. Return to the oven and bake for 10-12 minutes longer, until the cheese is melted and starting to turn golden in spots.
- Serve the poblanos hot with ranch dressing and fresh basil, as desired.
Notes
Homemade ranch: Combine 1 cup whole milk Greek yogurt, 1/4-1/2 cup buttermilk, 2 tablespoons fresh chopped chives, 2 tablespoons lemon juice, 1 tablespoon dried parsley, 1 teaspoon each garlic and onion powder, and 1 teaspoon dill. Taste and adjust salt and pepper. Store in a sealed container for up to a week in the fridge.