mushroom vegetable enchilada stuffed poblanos
Cheesy, easy, and just a bit sleazy.
Ingredients
- 4 poblano peppers
- 1 small onion, diced
- 10 oz baby portobella mushrooms, diced
- 1 medium zucchini, diced
- 1/2 cup diced carrot (about 1-2)
- 3 cloves garlic, minced or grated
- 1 tbsp chili powder
- 2 tsp cumin
- 1/4 cup fresh cilantro, chopped
- 2 cups enchilada sauce, homemade or store bought
- 2 cups shredded Monterey jack or mozzarella cheese
- green onions, cilantro, and avocado, for serving
Instructions
- Heat broiler to high. Roast the poblano peppers until slightly charred and softened, about 5 minutes. Place into a bowl or bag, cover, and let steam for about 10 minutes. Carefully slice the peppers in half and scoop out the seeds.
- Preheat the oven to 425 degrees.
- In a large skillet, heat 2 tablespoons olive oil until shimmering. Saute the onion until softened, about 4-5 minutes. Stir in the mushrooms, zucchini, and carrot, and cook undisturbed for 5 minutes. Add the garlic, chili powder, cumin, cilantro, and a pinch of salt and pepper. Stir for another 1-2 minutes.
- Pour in 1 1/2 cups of enchilada sauce and simmer gently for 5-10 minutes until thickened, stirring occasionally.
- Scoop remaining 1/2 cup of enchilada sauce into the bottom of a large casserole dish. Place the peppers inside with no overlap and divide the filling among each. Top with cheese. Bake for 15-20 minutes in the oven until the cheese melts and bubbles.
- Serve with cilantro, avocado, and green onions, as desired.
Notes
*To store: Peppers keep well, covered, in the fridge for up to 3 days.
*Poblanos: If you don't have or don't like poblanos, you can use bell peppers (any color) instead.