Stuffed Poblano Peppers

INGREDIENTS

4     large Poblano peppers

2     tablespoons olive oil

2     cups chopped onion

4     ounces ground beef or turkey

1     can (4 ounces) green chilies, drained, chopped

1     cup precooked brown rice mix

3     ounces queso fresco or grated Jack cheese

¼    cup lime juice

1    can (15 ounces) diced tomatoes with sauce

¼   cup panko breadcrumbs, toasted 

2    tablespoons butter, melted 

      

METHOD

Preheat the broiler. Cut the peppers in half length-wise and remove the seeds. Place the peppers on a foil-lined baking sheet, cut side up, and broil for about 6 minutes or until softened. Set aside. Preheat the oven to 325 F.

In a large skillet over medium-high heat, add the olive oil. When heated, add the onions and cook for 4 to 5 minutes or until translucent. Add the ground meat and smash it to separate into fine clumps. Cook the mixture, stirring, until thoroughly browned. Add the chopped chilies and cook for 2 minutes.

Remove from the heat and stir in the rice, lime juice, queso fresco, and diced tomatoes, mixing well. Spoon the beef mixture into the Poblano peppers, leaving a bit of room at the top.

In a separate bowl, whisk together the bread crumbs and melted butter. Evenly divide this on top of the Poblano peppers, Bake in the middle of the oven for 8 to 10 minutes or until the bread crumbs turn golden brown. Remove and serve immediately.

Based on a recipe from Food and Wine  magazine


Had some stuffing left over, had a couple of red bell peppers, so why not?  Baked for about 25 minutes at 325, probably over cooked them a bit, but even the blackened skin was good. Nice smoky flavoe.