PROBLEMO PEPPERS RECIPES

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STUFFED POBLANO PEPPERS RECIPE - FOOD.COM



Stuffed Poblano Peppers Recipe - Food.com image

I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

4 large poblano peppers (can use 8 sm if you can't find large ones)
3 -4 tablespoons olive oil
1 (20 ounce) bag frozen corn
2 large garlic cloves, peeled and minced
1/4 large onion, chopped
2 pinches oregano
1 teaspoon cumin
1 (28 ounce) can crushed tomatoes with garlic
1 lime, juice of
8 ounces monterey jack cheese, grated

Steps:

  • Carefully cut stems out of peppers and remove seeds.
  • Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
  • While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
  • Sauté for a few minutes. Add garlic, oregano and cumin.
  • Sauté for about 10 minutes more.
  • Add crushed tomatoes and lime juice.
  • Sauté for about 10 more minutes.
  • When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
  • Stuff with corn mixture.
  • Top with cheese.
  • Put under broiler until cheese is melted for about 2 minutes.
  • Serve.

Nutrition Facts : Calories 507.5, FatContent 31.3, SaturatedFatContent 13.2, CholesterolContent 53.6, SodiumContent 337.7, CarbohydrateContent 43.1, FiberContent 8.1, SugarContent 0.9, ProteinContent 21.8

AUTHENTIC ARRABIATA SAUCE RECIPE + VIDEO • CIAOFLORENTINA



Authentic Arrabiata Sauce Recipe + Video • CiaoFlorentina image

The Classic Arrabiata Sauce or Sugo all'arrabiata, made with sweet San Marzano tomatoes, garlic and lots of red pepper flakes!

Provided by Florentina

Categories     Main

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 9

1 medium yellow onion (minced)
6 cloves garlic (minced)
2 tsp red pepper flakes + more to your taste buds
2 X 28 oz can San Marzano Tomatoes (whole)
1/4 c extra virgin olive oil
1 bay leaf
sea salt to taste
15 leaves basil (torn)
1 lb penne pasta or spaghetti

Steps:

  • In a large heavy bottom cast iron pan heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn’t get any color on it.
  • In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and brig to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
  • Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.
  • Meanwhile bring a large pot of water to a rolling boil. Season with sea salt, you want this to taste like sea water. Cook the penne pasta or spaghetti until al dente, according to the directions on the package. Toss to coat well in the arrabiata sauce and serve with a drizzle of olive oil and extra red pepper flakes.

Nutrition Facts : ServingSize 2 g, Calories 159 kcal, CarbohydrateContent 8.9 g, ProteinContent 1.6 g, FatContent 14.3 g, SaturatedFatContent 2 g, SodiumContent 162.4 mg, FiberContent 1.8 g, SugarContent 2.5 g, UnsaturatedFatContent 21.1 g

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STUFFED POBLANO PEPPERS RECIPE - FOOD.COM
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