Making great food is all about sharing it with the ones you love. It’s about the whole experience of the meal, though…not just the food. So, of course, I love recipes that I can make in advance so that when my guests arrive, I have time to spend with them, rather than being stuck in the kitchen the whole time.
These Stuffed Poblano Peppers are perfect for just that. You can make then in advance so that 20 minutes before you’re ready to serve, you top them with cheese and pop them in the oven. What could be easier than that?
I also love this recipe because if you have vegetarians joining you, it’s easy enough to make a second batch of stuffing where you leave out the beef. You can add more rice or could even substitute some tofu that you finely cube. You might have to add a touch more of the tomatoes or salsa if you do.
I can’t wait for you to try out these Stuffed Poblano Peppers! And when you do, let us know about it!!!
Stuffed Poblano Peppers
Yield 2 Stuffed Peppers
These Poblano Stuffed Peppers are a fiesta on a plate. With so many great colors, flavors and textures, stuff a pepper or two for your friends or family and you’re sure to make them happy!
SO WHAT YOU'RE GONNA NEED IS:
- (3) Poblano Chli Peppers: Available Here
- (1/4) lb. Ground Beef: Available Here
- (1/2) cup chopped Onion: Available Here
- (2) cloves Garlic: Available Here
- (3/4) cup Cooked Rice: Available Here
- (1/4) cup Black Beans (Strained): Available Here
- (1/4) cup Crushed Tomatoes (or Salsa): Available Here
- (1) teaspoon Cumin: Available Here
- (1/2) cup Monterey Jack Cheese: Available Here
- (To taste) Salt: Available Here
- (To taste) Pepper: Available Here
- (2) teaspoons Avocado Oil: Available Here
- Cilantro Avocado Dressing (optional): Recipe Available Here
YOU'LL ALSO NEED:
- Baking Sheet: Available Here
- 12” Pan: Available Here
- Silicone Spatula: Available Here
- Aluminum Foil (optional): http://amzn.to/2skC3cu
- Strainer: Available Here
- Garlic Press: Available Here
- Sharp Knife: Available Here
Prepare the Peppers:
- Place Poblano Peppers on Baking Sheet lined with aluminum foil. If you are not using non-stick aluminum foil, coat the foil with avocado oil to prevent sticking.
- Place under broiler until Peppers blister and char. Rotate Peppers to blister and char on all sides.
- When the Peppers have slightly cooled, peel off the skin of the Peppers.
- Make a vertical slit from the top of the Pepper.
- Open slightly to reveal seeds and membrane. At the top of the inside of the pepper, cut the seed membrane across horizontally across the top. Spoon out membrane and seeds.
Make the Stuffing:
- Cook Rice according to package directions.
- Dice Onion.
- Slice off one segment of the additional uncooked Poblano Pepper. Finely dice that segment to create about ¼ cup of diced pepper.
- Strain Black Beans.
- Over medium heat, brown Ground Beef with a touch of Salt and Pepper.
- Once browned, strain fat from Beef and set aside.
- In same pan over medium heat, add 1 teaspoon of Avocado Oil.
- Add Onion, Peppers, Salt and Pepper and sauté until Onions and Peppers start to soften.
- Press in two cloves of Garlic. Let sauté for about a minute more.
- Add cooked Rice, Black Beans, Tomatoes, Salt, Pepper, Cumin. Add back the Beef. (Note: you can substitute Salsa for the Tomatoes. If you do, leave out additional salt.)
- Continue to cook until thoroughly incorporated and remove from the stove.
Put it all together and Bake it:
- Spoon Stuffing into Peppers until they are thoroughly stuffed. (Note: if you are going to bake these later, cover them with aluminum foil and place into refrigerator until you’re ready to bake. Be sure to let them come to room temperature before baking)
- Top stuffed Peppers with Monterey Jack Cheese
- Bake at 350°F for 15-20 minutes until Cheese is melted and light golden brown.
Top with Avocado Cilantro Dressing (optional) and Enjoy!
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