These fantastic stuffed poblano peppers are delicious with a little kick.  Your family and friends will enjoy this change from the classic stuffed peppers.

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Everyone loves stuffed peppers.  Your family and friends will also enjoy the little kick in these poblano stuffed peppers which is a nice change from the classic stuffed peppers. 

Start by preheating your oven and selecting a baking dish that will adequately hold all four peppers.  Prepare your peppers by cutting off the top and removing the seeds from inside.  Place the peppers in the baking dish, cover and cook for 10 minutes.  Once cooked, be sure and drain off any water that has formed.  Set the pan aside.

The recipe calls for one pound of ground beef.  A nice variation is using ½ pound ground beef and ½ pound ground pork.  Using a large skillet, heat 2 tbsp. of oil.  Add your meat,  breaking it into small pieces until browned. 

Now add your onions.  Reduce your heat to medium and cook until the onions are translucent.  Then add the garlic and stir the mixture. 

After one minute add the crushed tomatoes.  I like to use fire roasted tomatoes but regular work fine too.  Stir in the tomato paste.  I freeze my jar of remaining tomato paste for later use.

Now add the spices and simmer for five minutes.  Stir in the rice and cook for an additional five minutes. Stuff each pepper.  Since poblanos are long and narrow, I lay them on their side.  Any extra stuffing can be placed around the peppers.

Now sprinkle the shredded cheese over the top of the stuffing.  Bake the peppers for 10 to 15 minutes until the cheese is melted.

Recipe

Fantastic Stuffed Poblano Peppers

Servings: 4
1 lb. ground beef
4 Poblano peppers
1 tbsp. olive oil
½ onion, chopped
2 cloves garlic, chopped
1 – 14.5 oz. can crushed tomatoes
3 tbsp. tomato paste
1 tsp. oregano
1 tsp. cumin
1 tsp. coriander
1 tsp. salt
¼ tsp. fresh ground pepper
¼ cup parsley chopped
¼ cup cilantro chopped
1 ½ cups rice, cooked
1 ½ cups cheddar cheese

Preheat oven to 425F. Prepare a baking dish by coating with oil. Cut the tops off the peppers and clean the seeds from inside. Place the peppers in the baking dish, cover and cook for 10 minutes. Drain any water from the dish.
In a skillet heat 2 tbsp. of oil over medium high heat. Add ground beef and cook breaking into small pieces until browned. Add onions and cook until translucent. Then add garlic and cook for 1 minute. Stir in tomatoes and tomato paste. Now add the spices and cook for five minutes. Stir in rice and cook for another five minutes. Stuff each pepper and top with cheese. Bake for 10 to 15 minutes until the cheese is melted.