Recipe- Stuffed Poblano Peppers

Stuffed Poblano Peppers

Sorry the photo is so drab - I forgot to take a picture plated.  These are the leftovers.  This is an easy Mexican dish with lots of flavor - one of my favorites.  Serve it with some refried black beans - heat up a can of drained black beans.  Add a bit of salt & pepper and a pinch of cumin and puree with a stick blender.  Yummy!  Oh yeah, make the flour tortilla recipe with it too.

Just a word of caution - be sure to get the poblano peppers (or you can use green bell peppers).  Sometimes the vegetable department people don't know the difference between a poblano and an aneheim pepper and the aneheims can get pretty hot depending on the crop.

5 Poblano peppers cut in half with seeds and ribs removed
1 1/2 lb lean ground beef (or 1 lb ground turkey & 1/2 lb ground beef)
1 cup chopped onion
2 cloves minced garlic
1 cup cooked brown rice
2 tsp chili powder
1 1/2 cup tomato sauce
Salt & pepper
1 1/2 cup shredded sharp cheddar
1 cup salsa

Brown meat in a skillet.  Drain fat and add onion and garlic until cooked thru.  Add rice, chili powder, tomato sauce and salt & pepper to taste.  In a 9x13 casserole dish, place peppers on the bottom.  Fill each pepper with meat mixture.  Top peppers with cheese and salsa.  Bake for 20 minutes at 400 degrees.