This week, I’m highlighting poblano peppers.
Poblano peppers are one of the most versatile peppers of the summer season. They have a rich, earthy flavor with a mild smokiness and just a touch of heat, making them a wonderful addition to many plant-based meals.
When shopping, look for firm, glossy peppers with deep green skin. They can be enjoyed raw, but roasting or grilling them brings out their rich, complex flavor and adds a delicious smoky note.
One of my favorite ways to enjoy poblano peppers is to blanch them for a few minutes in hot water, let them cool, then stuff them with a mixture of quinoa, black beans, corn and onions. Once grilled and heated through, I like to finish them with a drizzle of my plant-based nacho “cheese” sauce.
Poblano peppers are also delicious chopped into soups, stews, grain bowls, tacos and other Mexican-inspired dishes. Their mild heat adds flavor without overwhelming the other ingredients.
Like many colorful vegetables, poblano peppers provide fiber and beneficial plant compounds while adding variety and bold flavor to your meals.
Tell me your favorite way to enjoy poblano peppers!
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
