Stuffed Poblano Peppers
I don’t know about you, but I am always looking for great weeknight meals that are simple and taste amazing. Now that summer is in full swing, the produce looks fresh and bright at the markets especially peppers, gleaming in all colors, like precious gemstones. Poblano peppers have thick meaty walls, their skin is glossy and the elongated shape makes them ideal for stuffing.
Poblano peppers can be quite spicy if the seeds and membranes are left intact. For this recipe, I remove the seeds and membranes so they just taste fresh and herbaceous. If you like things hot, leave some of the seeds in the peppers before stuffing them with the filling.
My Stuffed Poblano Pepper recipe is straightforward, just prepare the peppers by cutting the tops off lengthwise. Dice the pepper tops, and along with a red bell and an onion, sauté them in olive oil until they are soft. Add beef to the pan and cook until browned. Add some seasonings to the filling to make it sing and stuff the peppers full of the beef mixture. Just before sliding the stuffed peppers into the oven, top with a sprinkle of parmesan and bread crumbs, then bake to golden brown perfection. Poblanos retain their emerald green color even after roasting so they look really pretty on the plate.
Stuffed Poblano Peppers
4-5 Poblano peppers
1-pound lean ground beef
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, pressed
1 tablespoon Worcestershire sauce
¼ cup tomato paste
¾ teaspoon salt
1 teaspoon of each dried basil, dried parsley, onion powder, and garlic powder
1/4 cup parmesan cheese
1/4 cup panko bread crumbs
Preheat the oven to 425 degrees. Prepare poblanos by cutting the top half of the pepper off, length-wise. Dice the pepper tops and set aside. Using a spoon, clean the seeds and the membrane out of the pepper cups and place them in a baking dish. In a chef’s pan sauté the poblano peppers, the red bell, and the onion in olive oil until they are soft about 5 minutes. Next, add ground beef, garlic, Worcestershire sauce and cook until the meat is browned. Add the tomato paste and seasonings and simmer for 5-7 minutes. Allow the mixture to cool slightly then spoon into the peppers. In a small bowl combine the parmesan and the bread crumbs and mix well. Sprinkle the peppers with parmesan mixture and roast for 12-15 minutes until the peppers are softening and the topping is browned. Serve at once.
I hope you’ll tell me how much you love this recipe and I also hope to see you at an upcoming cooking class!
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