I’ve been messing with these for a while, this and things like these. I think I’ve got it pretty well sorted now. I’m making the example recipe bbq related, but it doesn’t have to be; this is a “zipper recipe”, you can zip things in and out as you like.
These ingredients are per person. Multiply by the number of people you’re serving. You could make a dozen of these in a tray in the oven on Christmas morning, if you’re having family over.
1 decent sized poblano
1 egg
1/4 cup shredded cheese
1/2 cup bbq meat
1 Tbsp chopped onion
Poblanos work best. I tried this with bell peppers, but they are too thick, they are too much like a bowl, and they don’t lay flat as well as poblanos. Bells work, but results can be inconsistent.
I tried 2 eggs per pepper. You can do that, but there is very little room for any other filling, except cheese.
I’m using leftover rib meat for this recipe, but you can use anything. I’ve made it with combinations of diced ham, kielbasa, bacon, mushrooms, onions, tomatoes, hash browns, salsa… you can stuff this sucker with anything and it will be really good. I have leftover ribs (yeah, yeah) that I thought would go good here. (Spoiler: they do.)
1) Get everything ready. Prepare your filling. I separated the bones and chopped the rib meat up, and diced the onion.
2) Find where the poblano lays flat. Lay it flat, and slice the top off thusly, taking out the seeds and veins. Place the pepper in a sauté pan, put about a cup of water in, cover, and steam your pepper for about 5 minutes.
3) Chop up that piece of pepper you sliced off, mix it in with the pork and the onion, and heat that stuff up while the pepper is steaming.
After the pepper has steamed for about 5 minutes, dump out any water that has condensed inside it, and stuff it with the filling. Crack an egg on top, add about another cup of water, cover and steam it again for anywhere from 3-6 minutes, depending on how you like your eggs.
This was hard to figure. I think you should use how you like your eggs soft boiled, ie, if you like 3 minute eggs, do 3 minutes. My preference is 5 minutes here. I like my yolk somewhat runny, but the white completely white; 3 and 4 minutes both left some egg white clear. You’re adding an extra minute or so in the next step; don’t subtract that from this calculation. It’s 5 minutes, plus the next minute.
Pile the cheese on top, cover again, and steam until the cheese is melted. Use a spatula to remove the pepper to the plate, and top with bbq sauce.
Order up!
Some notes:
1) These are freakin’ great no matter what pepper you use, but poblanos make the best boat. If you use bell peppers, use red, orange, or yellow, for the extra sweetness; if you use green bells, the poblanos have an extra peppery earthiness that tastes better.
2) For other fillings, use your imagination. I did half a dozen “I wonder what it would taste like with…?” I mean, it’s a stuffed pepper. If you think it will taste good, it probably will. I particularly liked bacon and cheese on the bottom, then an egg, then topped with bacon and cheese, and salsa to finish.
3) The steaming of the pepper and pre-heating of the filling works well for one or two or three servings. If you’re doing half a dozen or more, baking in a 350° oven might work better. I did not try this. If I were to do it, I would take it to to an internal temp of 165° in the middle pepper, then top with the eggs, bake about 5 minutes more, then add cheese.
4) I tried removing the pepper from the pan with tongs. Use a spatula.
Bon appétit, ‘n ‘at, y’know? Eat well.
These ingredients are per person. Multiply by the number of people you’re serving. You could make a dozen of these in a tray in the oven on Christmas morning, if you’re having family over.
1 decent sized poblano
1 egg
1/4 cup shredded cheese
1/2 cup bbq meat
1 Tbsp chopped onion
Poblanos work best. I tried this with bell peppers, but they are too thick, they are too much like a bowl, and they don’t lay flat as well as poblanos. Bells work, but results can be inconsistent.
I tried 2 eggs per pepper. You can do that, but there is very little room for any other filling, except cheese.
I’m using leftover rib meat for this recipe, but you can use anything. I’ve made it with combinations of diced ham, kielbasa, bacon, mushrooms, onions, tomatoes, hash browns, salsa… you can stuff this sucker with anything and it will be really good. I have leftover ribs (yeah, yeah) that I thought would go good here. (Spoiler: they do.)
1) Get everything ready. Prepare your filling. I separated the bones and chopped the rib meat up, and diced the onion.
2) Find where the poblano lays flat. Lay it flat, and slice the top off thusly, taking out the seeds and veins. Place the pepper in a sauté pan, put about a cup of water in, cover, and steam your pepper for about 5 minutes.
3) Chop up that piece of pepper you sliced off, mix it in with the pork and the onion, and heat that stuff up while the pepper is steaming.
After the pepper has steamed for about 5 minutes, dump out any water that has condensed inside it, and stuff it with the filling. Crack an egg on top, add about another cup of water, cover and steam it again for anywhere from 3-6 minutes, depending on how you like your eggs.
This was hard to figure. I think you should use how you like your eggs soft boiled, ie, if you like 3 minute eggs, do 3 minutes. My preference is 5 minutes here. I like my yolk somewhat runny, but the white completely white; 3 and 4 minutes both left some egg white clear. You’re adding an extra minute or so in the next step; don’t subtract that from this calculation. It’s 5 minutes, plus the next minute.
Pile the cheese on top, cover again, and steam until the cheese is melted. Use a spatula to remove the pepper to the plate, and top with bbq sauce.
Order up!
Some notes:
1) These are freakin’ great no matter what pepper you use, but poblanos make the best boat. If you use bell peppers, use red, orange, or yellow, for the extra sweetness; if you use green bells, the poblanos have an extra peppery earthiness that tastes better.
2) For other fillings, use your imagination. I did half a dozen “I wonder what it would taste like with…?” I mean, it’s a stuffed pepper. If you think it will taste good, it probably will. I particularly liked bacon and cheese on the bottom, then an egg, then topped with bacon and cheese, and salsa to finish.
3) The steaming of the pepper and pre-heating of the filling works well for one or two or three servings. If you’re doing half a dozen or more, baking in a 350° oven might work better. I did not try this. If I were to do it, I would take it to to an internal temp of 165° in the middle pepper, then top with the eggs, bake about 5 minutes more, then add cheese.
4) I tried removing the pepper from the pan with tongs. Use a spatula.
Bon appétit, ‘n ‘at, y’know? Eat well.
. I think old 
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