AUGUST 17, 2021
Hi Everyone,
The summer is more than half over! That’s a little depressing in light of all the rain and heatwaves we’ve had. But all that rain helped to produce some very lovely vegetables!
This week we have poblano peppers, those mildly hot peppers that make a great conveyance for stuffing of all kinds. This week’s recipe turns one of these peppers into a full meal.
STUFFED POBLANO PEPPERS
- 4 poblano peppers, cut in half, seeds and membranes removed
- 1 lb lean ground beef, ground chicken, ground turkey, Italian sausage, or chorizo
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 cup cooked long-grain rice
- ½ cup canned black beans, drained
- ½ cup frozen corn or drained canned corn
- 1 15-oz can of fire-roasted diced tomatoes, drained
- 1 4-ounce can of diced green chiles
- 1 cup grated mozzarella cheese
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1. Preheat the oven to 350 degrees. Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t touching. Bake for 10 to 15 minutes.
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2. Add ground beef (or turkey or chicken or sausage) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute it over medium heat for 5 to 8 minutes, until the meat is browned and cooked through.
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3. Stir in the black beans, corn, diced tomatoes, and green chiles. Continue cooking for another 1 to 2 minutes. Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for another 10 minutes or so, until the peppers are tender and the cheese is melted. Allow the peppers to cool slightly before serving.
HELPFUL HINT: Some people don’t like the skin on the peppers. If you’re one of them, place the peppers on your stove burners, if you have a gas stove, and heat until the skin is blistered on all sides. If you don’t have a gas stove, place the peppers on a sheet pan and roast at 450 degrees until the skin blisters. Place the peppers in a paper bag or under a towel or under a bowl or in a plastic bag and set aside to steam. Once the peppers are cool, you can slip the skins off under cold running water.
We are expecting some nasty weather this week, so you might want to stay inside and make this delicious dish. I hope you enjoy it.
Have a delicious week!
Best,
Judi