Baked on the Bright Side

Gluten-Free Stuffed Poblanos, by Guest Blogger Jennifer Corbin-Carson

October 11, 2011

I have to say, one thing about being gluten intolerant is that it’s a good thing I love vegetables. Squash, corn, peppers, celery, carrots, cucumbers…love them all! But like everything else, moderation is best. I find that I get fixated on something and eat it for 2 weeks, and then I am burned out on it. For example, nachos, I LOVE nachos. Chicken nachos, beef nachos, turkey….you get the point. I must have eaten nachos for a month. It is quick and satisfying. But be careful of those calories! They can add up quick with the guacamole, sour cream, cheese, etc. Try to do variations of what you like. Nachos can be tacos, or burritos or 7 layer dip or even a chicken casserole. Try things that are different but have the same ingredients. Like Emeril Lagasse says, “Kick it up a notch!”

My ‘kick it up a notch’ recipe includes both Mexican and Greek flavors.

Meek (Mexican/Greek) Stuffed Poblano’s

  • 4 medium sized poblano peppers, washed
  • 1 ½ lbs   Ground lamb
  • 1 T Greek seasoning
  • 1 T Extra Virgin Olive Oil
  • 1  8 oz can of diced tomatoes, drained
  • ¼ sweet onion, diced
  • 1 C Fresh spinach
  • ½ C  Feta cheese
  • ½ lb Fresh mozzarella, sliced
  • Salt and pepper to taste

Set oven to 350 degrees. Take the olive oil and add it to a hot, oven proof pan. Add diced onions and sauté until translucent. Add the ground lamb and heat until brown. Drain fat from meat. Add the Greek seasoning, spinach and feta cheese. When spinach is wilted, add drained diced tomatoes. Heat through. Cut open the poblano peppers starting from about ½ inch from the stem to ½ inch from the tip. Make sure there is a flat side on the bottom to set them flat in an oven safe pan. Open the peppers enough to get your fingers in there and clean out the seeds. Wash the peppers to make sure the seeds and veins are cleared out. Once clean, take the meat mixture and stuff it into the peppers, overstuffing them just a little. They will cook down in the oven. After being stuffed, put them back in the oven safe pan and into the oven for 20 – 25 minutes or until the peppers are somewhat pliable. At the 25 minute mark, take your sliced mozzarella and put it over the top of each pepper. Bake until cheese is melted, approximately 3-5 minutes. Take into account this recipe was proofed at 7200 ft, so cooking times may vary. Serve with toasted gluten free focaccia and dill butter.

I hope you enjoy this recipe as much as I had fun making it!

Happy Eating Everyone!

My name is Jennifer Corbin-Carson. I am gluten intolerant and have been for 10 years…just didn’t know it officially until about a year ago. I have a wonderful and supportive family. My 40 hour a week job requires me to be a Senior Field Engineer. I love to garden and spend time with my family. I volunteer in the community as much as I can by way of the Colorado Balloon Classic and El Paso County Planning Commission. With an active daughter and husband, that is quite enough to keep me busy. Being diagnosed with gluten intolerance turned my world on its side, not to mention how it affects my family. With that said, it’s not just an individual or familial journey, it’s a community journey. That is why I have reached out to blog and get the word out through as many media venues as I can. Projecting the importance and getting information out to the public on different gluten conditions and diseases is my main goal. I hope you enjoy the recipes and blogs I have written! You can also visit me on