Name: Poblano Poppers
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; Butter - 1 teaspoon; Olive oil - 1 teaspoon; Button mushrooms, chopped - 4 ounces; Scallions, chopped - 4; Garlic, chopped - 2 cloves; Chopped fresh parsley - 2 tablespoons; Reduced-fat cream cheese, softened - 1 (8 ounce) package; Grated Parmesan cheese - ¼ cup; Creole seasoning (such as Tony Chachere's®), or to taste - 1 teaspoon; Poblano peppers, tops, seeds, and membranes removed - 6 large

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Poblano Poppers

1. Cooking spray -

2. Butter - 1 teaspoon

3. Olive oil - 1 teaspoon

4. Button mushrooms, chopped - 4 ounces

5. Scallions, chopped - 4

6. Garlic, chopped - 2 cloves

7. Chopped fresh parsley - 2 tablespoons

8. Reduced-fat cream cheese, softened - 1 (8 ounce) package

9. Grated Parmesan cheese - ¼ cup

10. Creole seasoning (such as Tony Chachere's®), or to taste - 1 teaspoon

11. Poblano peppers, tops, seeds, and membranes removed - 6 large

How to cook deliciously - Poblano Poppers

1. Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

2. Stage

Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.

3. Stage

Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.

4. Stage

Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.