Are you tired of always serving corned beef and cabbage on St. Patrick’s Day? How about putting a little spiciness in the mix and try these grilled stuffed poblano peppers with Mexican coleslaw. The colors of the Irish flag have never tasted so good!
I may be Irish, but I do not like corned beef and cabbage. I know, sacrilege. But I’m not alone. I know a lot of people who may like corned beef sandwiches, but can’t stand the annual plate of boiled corned beef, cabbage and potatoes. If you’re like me, you can create a new treat for your friends and family this year. But if you love corned beef, you can use that in these too – flexibility is the name of the game!
I wanted something that would be similar, but with a touch of spiciness to spark my taste buds. I took the main components of the traditional St. Patrick’s Day meal and transformed them into a filling. To add a slight heat and robust flavor, I used poblano chiles instead of bell peppers and added Gourmet Garden’s Lightly Dried Chili Peppers and Cilantro. The result? An outstanding meal that I would be happy to serve any time of the year.
Poblano peppers are a beautiful deep green with a top shaped a lot like a bell pepper. They have a wonderful chile flavor but are very mild so even if you are sensitive to spicy foods, you will enjoy their delicate heat. Poblanos are sometimes called Pasilla peppers; Anaheim peppers are an alternative and of course you can also use bell peppers.
I have given you the choice of using corned beef, chorizo, or other smoked sausage. If you want to use corned beef, the best place to find it is at your local delicatessen. They will usually be willing to sell you some in bulk. Corned beef is typically sliced very thin. But if you have the option, choose thicker slices so you can get a chunkier filling. You could also use pastrami if you like that or any other meat of your choice. And, of course, you can make these totally vegetarian by substituting grilled or sauteed vegetables for the meat in the filling.
Any sausage will work, such as Kielbasa or Andouille, or regular sausage. Mexican chorizo is sold raw and you must cook it. Spanish is smoked, fully cooked, sold in links, and you chop it finely for this recipe or slice it for other applications. It adds a nice chewiness to the dish. If you choose raw Mexican chorizo links or sausage links, just make sure they are cooked before mixing with the rest of the filling ingredients. When cool enough to handle, remove the casing, crumble or finely chop the meat and continue with the recipe.
The flag of Ireland is made up of green, white and orange stripes. When you combine the potatoes with carrots and onions and put that mixture inside the green peppers, you have the colors of the Irish flag! And to make sure there is some cabbage included in the meal, just serve my Mexican Cabbage Slaw on the side. It adds a nice crunchy counterpoint to the peppers.
Give your family a fun and different St. Patrick’s Day meal with these wonderful stuffed peppers. And if you wind up with leftover filling, it makes a delicious hash for the following day’s breakfast. And if your family loves them as much as The Artist and I did, you an serve them again for Cinco de Mayo!
Have a fun St. Patrick’s Day!
Jane’s Tips and Hints:
Prep the filling and get the peppers all ready to go ahead of time. Leave off the cheese. Keep them covered in the refrigerator for cooking later in the day. Pull them out while you preheat the oven, giving them 20 to 30 minutes to warm up a bit.
While the peppers are resting, make the slaw. Giving it an hour or two in the refrigerator will help draw out some of the liquid from the cabbage. I use a slotted spoon and transfer it to another serving bowl and discard the excess diluted dressing. If you want, add another tablespoon or two of the extra dressing and toss just before serving.
Check the labels on the sausages you use for this recipe. They often have fillers made with gluten. Look for the GF seal on the label. If in doubt, substitute any type of meat you are comfortable with – even chopped up gluten-free hot dogs would be fun for the kids.
Gourmet Garden’s array of herbs and spices are all gluten-free and so easy to keep in the refrigerator or freezer for instant flavor boosts to all your meals.
- 4 large Yukon Gold potatoes, cut into thick slices
- 1 tsp kosher or fine sea salt
- 2 tbsp organic olive oil, divided
- 1 cup finely chopped carrots
- 1 to 2 medium onions, peeled and finely chopped
- 1/2 lb Spanish chorizo*, smoked sausage, or cooked corned beef, finely chopped
- 1 tsp ground cumin
- 1 tsp Gourmet Garden Lightly Dried Chili Peppers
- 2 tsp Gourmet Garden Lightly Dried Cilantro or Lightly Dried Parsley (for anyone doesn’t prefer cilantro)
- Freshly ground black pepper, to taste
- 4 regular or 8 small poblano or Anaheim peppers
- 4 oz Monterey Jack cheese, shredded, plus extra for the table
- Make the Filling: In a large saucepan filled 3/4 with water, bring to a boil over high heat. Cut the potatoes into thick slices and add to the boiling water. Add 2 tsp salt, reduce the heat to medium, and gently boil about 10 minutes or until cooked about halfway through. Use a slotted spoon to transfer the potatoes to a baking sheet to drain. Cut the potatoes into small cubes.
- In a large nonstick skillet, heat 1 tbsp of the olive oil over medium heat until shimmering. Add the carrots and saute for 2 minutes, stirring occasionally. Add the onions and cook for 3 to 5 minutes or until softened. Add the remaining tablespoon of oil. Add the potatoes and cook until just barely tender, about 2 to 3 minutes. Stir in the chorizo, cumin, chilis, and cilantro. Gently toss together until the chorizo is heated through. Taste and add pepper to taste if desired.
- Preheat the oven to 425°F.
- Prepare Peppers: Using a sharp paring knife, slice around the tops of each pepper, cutting deep enough to cut through the wall of the peppers but not into the seed pod. Remove the tops with the stem and seed pod attached and discard. Cut a piece out of each pepper, starting at the top and going about 3/4 down the length of one side, creating an opening to insert the filling. See the photo above.
- Place 1/4 of the filling inside each pepper (or 1/8 if using smaller peppers), pushing it down into the narrow ends of the peppers. Try not to overfill - you want enough room to add some cheese to each one. (The peppers can be made to this point several hours in advance.) Place filled peppers on a baking sheet and add 1/4 of the cheese on top of the filling (or 1/8 if using smaller peppers) in each pepper.
- Place the peppers in the oven. Cook until they have softened slightly and the cheese is melted, about 5 to 8 minutes. Use tongs to transfer the peppers to plates and serve immediately with the Mexican Cabbage Slaw (recipe below). Have a bowl with extra shredded cheese on the table - your guests can add as much as they like.
- Yield: 4 to 6 servings
- * Source for Spanish Chorizo: My favorite brand is Imperial Spanish Chorizo (either regular or hot). Check your local gourmet market or their website.
- Creamy Vinaigrette
- 1 tbsp Dijon mustard
- 4 tbsp red wine vinegar
- 1 tsp kosher or fine sea salt
- 1 tsp Gourmet Garden Lightly Dried Chili Pepper
- 1/3 cup mayonnaise (Lite is OK)
- 2 tbsp extra virgin olive oil
- 1 small red onion, sliced very thinly
- 1/2 Napa or green cabbage, core and outer leaves removed
- 3 carrots, shredded
- 1/2 cup finely diced red and/or yellow bell pepper
- 1 small shallot, peeled and finely minced
- 1 green onion, finely sliced
- 2 to 3 tbsp Gourmet Garden Lightly Dried Cilantro
- Kosher or sea salt and freshly ground black pepper, to taste
- For the Vinaigrette In a small bowl, whisk together the mustard, vinegar, salt and chili peppers. Add the mayonnaise and olive oil. Continue whisking until the ingredients are blended and smooth. Set aside.
- For the Slaw: In a small bowl, cover the sliced onions with ice water and let soak for 5 minutes. While the onions are soaking, slice the green cabbage crosswise very thinly. Place the cabbage in a large mixing bowl. Drain the onions well, chop finely and add to the cabbage. Add the carrots, bell peppers, shallots, green onions and cilantro. Toss to evenly blend all the ingredients.
- Add about 1/4 cup of the vinaigrette and toss to evenly coat all the ingredients. Taste and add salt and/or pepper and more of the vinaigrette if needed. Extra vinaigrette can be stored up to a week in the refrigerator.
- Slaw can be made several days in advance. Store, covered, in the refrigerator. Seasonings will become stronger the longer it sits, so season lightly and then adjust again before serving. Use a slotted spoon to serve, draining off some of the liquid before plating.
- Yield: 4 to 6 servings
Create a New Tradition Today!
Disclosure: This is a sponsored post. I received compensation and products for recipe development.
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