Monday, September 17, 2012

Stuffed Poblanos

I love grocery shopping in with a car.  Hopefully I'll never carry another watermelon [and got knows what else] 10 blocks back to my apartment.  (Happened more than once in Philly)

This meal was inspired by a recent trip to my new farmers market, where we picked up some delicious corn, poblanos and grass fed beef, to go along with 20lbs of field tomatoes.  After cooking up a double batch of tomato jam (which is now award-winning!), I got to work on these peppers.  The filling is deliciously spiced with a little heat from the poblanos...  a phenomenal dinner, especially when paired with some tomato crisp.

Stuffed Poblanos
adapted from Choosy Beggars
Serves 6

1T extra virgin olive oil
1/2 sweet or red onion, chopped
5 garlic cloves, minced
1lb grass-fed ground beef
1 1/2T tomato paste
1t chili powder
3/4t cumin powder
1T dried mexican oregano
dash of dried cinnamon (mine was no more than 1/8t)
salt and freshly ground black pepper, to taste
2 ears of corn, kernels removed
~4oz farmers cheese (Cotija, queso fresco, or even goat cheese would work)
6 poblano peppers
1/2c shredded Cheddar or Jack cheese for topping, if desired (I was out)

Preheat the oven to 425deg.

In a large skillet, heat oil over medium heat.  Add onion and cook until translucent, but not browning.  Stir in the garlic and cook for a minute or two, until fragrant.  Crumble in the ground beef and use a spatula to break up the meat as it cooks.  Once everything is nicely browned, you might need to drain off some fat.  Add in tomato paste and spices, stir until well coated.  If the cheese you are using is salty, be sure to use a light hand when seasoning the beef here- you can add more later if you need!  Mix well and let the beef mingle with the spices for a few minutes.  Add the corn and cook 3-4 min.  Remove from the heat and transfer mixture to a large bowl.  Crumble in the cheese and stir to combine.

Prepare your peppers for stuffing by cutting them to a 'T'.  Cut along the top stem-end of the pepper about halfway around.  From the center of that, cut down the length of a pepper.  Carve out the seeds with a knife or spoon.  Stuff the meat mixture into the peppers and transfer them to baking pan or casserole dish.  Bake for ~20min, until they're blistered and soft.  If you'd like, you can top them off with a bit more cheese- just sprinkle them with cheddar/jack and return to the oven for another few minutes, until cheese has melted.

What would you have made with poblanos, corn and ground beef?


Christine said...

What would I have made? I probably would have made this recipe because it looks really good.

Anonymous said...

Shannon, the first sentence of this post had me LOLing!

I'd probably have made something layered. Layering is something my pea brain can handle :)


Kristen said...

I still do not get to experience the luxury of grocery shopping with a car. (Though Peapod helps.)

These stuffed peppers look so yummy!

Lauren @ Healthy Food For Living said...

Haha... grocery shopping with a car is definitely easier than on foot!

I love what you did with the farmers market ingredients!

Elizabeth said...

I really enjoy poblanos. They're more interesting than bell peppers but not spicy

Candace said...

I love these! They look delicious, Shannon!

We Are Not Martha said...

Best idea! I love the look of these and I'm sure they taste amazing! So agree about the grocery store walks :)


Amy (Savory Moments) said...

Perfect! My mom just gave me a bag of peppers with quite a few poblanos. These look very yummy!

Laura said...

I made these last night. Or rather, I tried to make these last night, but the shop was out of poblanos. I traded them with portobellos (I'm not a fan of bell peppers). The filling is so good, but the portobellos weren't a great flavor match. I'm thinking of making the filling again but just for tacos.

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