Oven Roasted Stuffed Poblano Peppers
Serves 4
Here is what you need:
4 poblano peppers sliced in half , seeds and membranes removed
1 pound ground beef (can use ground chicken if you like)
½ cup chopped onion
2 tsp ground cumin
2 tsp chili powder
½ cup fresh corn cut off the cob or thawed frozen corn
½ cup canned black beans, rinsed and strained
2 to 4 cloves of garlic, finely chopped or pressed
¼ cup fresh chopped cilantro (optional)
shredded Mexican cheese for topping, about 1 cup
olive oil
Kosher salt and fresh ground black pepper
For topping: sour cream, salsa, hot sauce pretty much what you like.
Here is what you need to do:
Preheat oven to 350.
Lightly grease a large rimmed baking sheet with the olive oil and lightly brush the peppers with oil, inside and out.
Put the peppers in a single layer on the prepared baking sheet and roast in the oven for 15 minutes.
Meanwhile in a cast iron skillet or fry pan warm up a little oil and brown the meat and onions.While browning ,season with salt, pepper, cumin and chili powder.
Add to the pan the corn, beans, garlic and cilantro. Cook for about 2 to 3 minutes.
Spoon the mixture into the halves of the poblanos. Top with cheese and slide back into the oven to melt the cheese, about 5 to 10 minutes.
Let cool slightly and serve with your choice of toppings.
Let’s Eat!!