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Stuffed Southwestern Poblano Peppers
YIELD: 2-4 SERVINGS
COOK TIME 30 minutes
TOTAL TIME 50 minutes
INGREDIENTS
- 6- 8 medium – large poblano peppers, cut 1/4 off the top lengthwise, remove/discard stem and seeds, and dice the lengthwise pieces cut off the top (about 1/4 cup)
- 1 pound ground beef, or protein alternative (Tofu, Tempe, Lentils, etc)
- 1 tbsp + 2 tbsp olive oil
- 1/2 yellow onion, diced (1/3 cup)
- 1 cup of black beans, drained (Canned or cooked)
- 1 cup yellow corn (Frozen, fresh or canned)
- 2 cups homemade or store bought salsa verde
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/3 cup shredded cheese
GARNISH
- Crumbled cotija cheese
- Freshly chopped cilantro
INSTRUCTIONS
- Preheat oven to 400 degrees F. Place cut poblano peppers into a greased baking dish, drizzle 1 tbsp olive oil over the peppers. Roast in oven for 10-15 minutes until they begin to soften. Remove from oven and set aside. Once removed, lower the heat to 375 F.
- While peppers are roasting, in a large dutch oven or high walled skillet. Add the ground beef/protein over medium high heat. Add in the ground cumin, smoked paprika, kosher salt, and black pepper. Cook the beef /protein fully through. Using a slotted spoon, remove the cooked ground beef/protein and set aside.
- Lower the heat to medium, add in the 2 tbsp of olive oil, the diced onion, and diced poblano peppers. Sauté for 3-4 minutes until the onion and pepper begin to soften. Add the ground beef/protein, corn, black beans, and salsa verde. Stir all the contents and cook for 2-3 minutes for the flavors to meld. Give the mixture a taste, adjust the seasoning if necessary.
- Using a spoon, carefully spoon the beef stuffing into the peppers. Top with the shredded cheese, cover with aluminum foil, and bake for 20 minutes. Remove from the oven and remove foil. Garnish with crumbled cotija cheese and freshly chopped cilantro.
