Tuesday, November 29, 2011

Stuffed Poblanos

This is a quick meal I created while looking for a way to use some fresh poblano peppers I purchased at the grocery store.  Poblano's are a large mild pepper.  Don't let them scare you!  They have more spice than a bell pepper, but are mild enough to eat on their own.  I chose to stuff them with a beef and tomato stir fry with Mexican spices.  Because the poblanos carry a bit of heat on their own, I didn't add any spice to the beef.  The whole meal took less than 30 minutes to make and tasted like Mexican comfort food at its best.  Enjoy!

Warm rich Mexican spiced beef with a slightly charged pepper: A wonderful meal!

Ingredients (Makes 4 large stuffed peppers):
4 large green poblano peppers
1lb ground beef (I used 15% fat, organic, and grass fed from Trader Joe's)
1 sweet yellow onion, diced
1 can fire roasted diced tomatoes (Muir Glen is best)
1tbs minced garlic
2tbs chili powder
1tbs paprika
1/2tbs oregano
1/2tsp fine sea salt
1/2tsp cumin
1/4tsp garlic powder
1tbs extra virgin olive oil (first cold pressed is best)

1. Preheat your oven to broil.  Move the rack to the top or 2nd notch down in your oven (my peppers didn't fit under top).  Line a baking sheet with foil.
2. Wash your peppers, cut off the tops, and remove all seeds.  Place a little oil in your hands and rub them all over the outside of the peppers and place them on the foil.  Sprinkle the outsides with sea salt.  Broil them in the oven until they are softened and blackened, then turn and do the same for both sides of the pepper.  This takes about 8-10 minutes per side but check them every few minutes to make sure they aren't burning.  Take out and set aside.  Move the rack to the center of the oven and turn to 350F.
3. Meanwhile, saute your onion and minced garlic in a large pan until translucent with a bit of olive oil.  Add your ground beef and continue to cook until beef is browned, breaking it up with a spatula as you cook it.  Pour out any extra fat that has accumulated at the bottom of the pan.
4. Add your spices:  chili powder, paprika, oregano, sea salt, cumin and garlic powder.  Stir well.  Then add the can of diced tomatoes with their juices and cook and stir until all liquid has evaporated.  Taste and adjust salt/seasonings as needed.
5. Now for the fun part:  Carefully open your peppers (you can use tongs to do this if you need to) and stuff each one with 1/4 of the meat mixture.  The pepper will be soft so be careful not to break them.  Place the pan back in the oven and bake for 5-10 minutes to let the flavors melt together.  Serve hot and enjoy.

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