Cornbread-Stuffed Poblano Peppers with Salsa Verde

Yesterday proved to another warm day so I was determined to have dinner be quick and ready before dinnertime. I knew I was going to an afternoon Zumba class so I wanted the food to be ready by the time I got home.

This is not a new recipe for us in our home. I know I have mentioned in the past that if Ryan does not request for certain memorable dishes I will forget to make them even if they are in my recipe box.

When it comes to peppers, Ryan really enjoys eating poblano peppers. He requests them when he orders fajitas at any restaurant if they offer them. Green peppers do not seem to sit well in our tummies so we BOTH prefer poblanos or the colored peppers. Anyone else with me?

What I learned recently of course was that poblano peppers are in the same family as jalapeno peppers that is whyu some times the spice factor can vary.

Did I apply this when cleaning the peppers yesterday? I do not particularly like working with latex gloves but when I work with jalapeno peppers I never really have any issues but with poblano peppers it is another story. I think since getting pregnant my skin has been super sensitive to even the outside skin of the poblano pepper.

Yesterday, after working VERY carefully (so I thought) with the peppers, I discarded the seeds and stem in the trash. I washed the peppers and dried them, ready to be filled. I made the cornbread stuffing and then continued on with my day.

My hands started burning and somehow I had scratched my cheek and nose and those were burning. What the heck??? I washed my hands and thought the nightmare was over. 2 hours later I went to put my contacts on and OH MY GOODNESS, pain beyond my understanding shot through my eye. My finger had not even TOUCHED my eye but somehow I was still dealing with pepper fumes. I do not understand it. I flushed milk on my face, washed it and flushed my eyes with milk. Sounds wild but it worked after 5 minutes!!

Anyone else dealt with this? I am using gloves next time no matter what or I might just get one of these handy tools that a Twitter gal suggested. Anyone have one of these? It is called a Pepper Shark and looks really handy!

Anyway, I am hoping that I learned my lesson. All I know is that lately I am feeling careless and clumsy and I totally need to be more careful! Either way the peppers came out REALLY delicious!

The whole meal takes 30-40 minutes with cooking and preparation included, that is because I used prepared salsa verde. Ryan made a green salad to accompany the meal.

Herdez makes a wonderful salsa verde that has no artificial ingredients so it save me time from heating up the kitchen. Very handy! Either way, I do have a recipe for Salsa verde or tomatillo sauce if you care to use that instead.

When it comes to the cornbread mix, you can use any recipe, whether you are gluten-free, vegan, or on a regular lifestyle of eating. As long as it is 2 cups worth of cornbread it will fill 5 peppers.

I hope you like this as much as we did!

Cornbread-Stuffed Poblano Peppers

Cornbread mix

1/4 cup Earth Balance, melted or olive oil

1 cup So Delicious coconut milk

2 flax “eggs” or 2 regular eggs

(2 Tablespoons flaxseed meal + 6 Tablespoons warm water)

1 cup all-purpose flour

1 cup cornmeal

1/8 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

Filling

1 cup (1/2 pound) cooked ground beef, or Upton’s ground beef-style seitan,

or Gimme Lean vegan beef

1 onion, diced

2 garlic cloves, minced

salt and pepper.

1/2 cup cheddar cheese or Daiya vegan cheddar

1/4 cup cilantro, chopped

1 small jar pimentos

5 poblano peppers, deseeded and destemmed

1 cup Herdez salsa verde or use Tomatillo sauce recipe

Preheat the oven to 400 degrees Fahrenheit.

Preparing cornbread:

Prepare the flax eggs by mixing the flaxseed meal with the warm water and letting it sit for 5 minutes. Add the melted Earth Balance margarine to the bowl along with the So Delicious milk.

In a separate bowl mix the flour, cornmeal, sugar, baking powder, and salt. Add the wet ingredients to the dry and mix well until well combined.

Cook your meat by sauteing your onions in 1 Tbsp olive oil for 5 minutes. Add the ground beef and garlic and cook for 10 minutes until cooked through. Season with salt and pepper. Add the beef to the cornbread along with the cheese, cilantro, and pimentos. Mix well.

Note: You can leave out the meat if you want. It will be equally as delicious.

Wash the peppers. Use latex gloves to deseed the peppers. Cut the peppers lengthwise. Stuff each pepper with 2-3 Tablespoons of the cornbread filling.

Place on a cookie sheet with parchment paper and cook for 20 minutes until the cornbread is cooked. They will be golden brown.

Serve with a green salad and top with salsa verde. Enjoy!