Best Poblano Stuffed Bacon Wrapped Lazy Poppers Recipes

POBLANO POPPERS

Poblano Poppers image

This recipe was an accidental creation. I had leftover stuffed mushroom filling, and we had a bunch of poblano peppers we needed to use after cleaning up our garden. It's now one of my family's favorite appetizers!!

Provided by Gypsy Girl

Categories Appetizers and Snacks

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
1 teaspoon butter
1 teaspoon olive oil
4 ounces button mushrooms, chopped
4 scallions, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1 (8 ounce) package reduced-fat cream cheese, softened
¼ cup grated Parmesan cheese
1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
6 large poblano peppers, tops, seeds, and membranes removed

Steps:

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

Nutrition Facts : Calories 145.8 calories, Carbohydrate 8.7 g, Cholesterol 25.9 mg, Fat 9.6 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 260 mg, Sugar 2.1 g

POBLANO-STUFFED BACON -WRAPPED "LAZY" POPPERS

Poblano-Stuffed Bacon -Wrapped

A real taste explosion! This is a variation on a Rachel Ray recipe for jalapeno poppers. However jalapenos sound too hot to me to enjoy the rest of the flavors, so I substituted poblanos--hence the name since the larger pepper must lay on it's side! It still works great on the grill--though you might want it on a perforated pan so the bacon on the bottom doesn't get too black. The bacon doesn't always wrap around the size of the pepper, so I used toothpicks to hold in place. My family likes turkey bacon and sausage, but adjust to your taste.

Provided by Vicki Kaye

Categories Poultry

Time 1h

Yield 6-8 peppers, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil, extra virgin
1 lb turkey sausage, sweet Italian
6 -8 poblano peppers
2 (8 ounce) packages cream cheese, room temperature
1/4 cup parmesan cheese, grated
1/4 cup sour cream
6 -8 slices turkey bacon

Steps:

In a large skillet, heat the oil over medium-high. Brown the sausage, breaking it up with a wooden spoon--about 7 minutes. Drain on a paper towel.
Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, I was able to wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling.
In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage.
Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with toothpick by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure.
Preheat grill to medium. Brush grates with vegetable oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30 minutes.
Enjoy!

Nutrition Facts : Calories 573.6, Fat 49, SaturatedFat 20.5, Cholesterol 224, Sodium 928.5, Carbohydrate 13.7, Fiber 3.7, Sugar 3.1, Protein 21.9