Spiced Eggplant Stuffed Poblano Peppers
Simmered down with tomatoes and spices, this eggplant becomes a perfect filling for these delicate peppers!
Equipment
- Baking Pan
- Skillet
- Kitchen knife
Ingredients
- 2 large Poblano Peppers
- 1 large Eggplant
- 1 large Tomato
- 1/4 large Onion
- 2 tbsp Olive Oil
- 2 cloves Garlic
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Curry Powder
- Salt and Pepper
- Jalapeno (optional)
- 2 bunches Fresh Cilantro
- 2/3 cup Shredded Cheese Cheddar or Colby work well
Instructions
- Slice each poblano pepper in half lengthwise, trying to keep the widest portion of the pepper as your base. Remove seeds and lay in baking pan. Preheat oven to 350.
- In skillet, warm oil and add eggplant and onion, chopped in small cubes. Toss well to coat. Add in minced garlic and cook until fragrant.
- Cut the tomato into small pieces and add to the skillet, allowing to break down and start to form a sauce.
- Season with dry ingredients-cumin, Italian seasoning, curry, chili powder, salt and pepper. Cook on medium low heat until all seasonings are incorporated and a soft paste starts to form. Add a bit of water if needed for liquid.
- When eggplant mixture is cooked down, add about half of the fresh cilantro and half of the shredded cheese and stir well.
- Spoon mixture into each pepper and top with remaining cheese. Bake for about 20 minutes, until the tops start to get lightly browned.
- Remove and serve with remainder of the fresh cilantro. Enjoy!Great served over cauliflower rice! Eggplant is extremely versatile and this can be expanded upon based on preference-add lentils, black beans, or even chicken or beef if you'd like a heartier filling.