Stuffed Poblano Peppers with Ancho Chili
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Total Time: 1 hrs 30 mins
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Hands-on Time: 0 hrs 30 mins
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Makes: 6 servings
Ingredients
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2 teaspoons
Simply Organic Cumin Seed, Ground 2.31 oz. -
2 teaspoons
SO Ancho Chili Powder Org -
1/4 teaspoon
Simply Organic Black Pepper 4 oz. -
1/2 cup long grain brown rice, cooked
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1 tablespoon safflower or canola oil
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6 poblano peppers
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2 tablespoons olive oil
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1 yellow onion, finely chopped
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 1/2 teaspoons Simply Organic Dried Oregano
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10 ounces lean ground beef
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1/2 teaspoon kosher salt
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3/4 cup fresh or frozen corn kernels
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1 tablespoon water
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Optional garnish: salsa, sour cream, chopped cilantro, sliced avocado, Cotija cheese
Directions
1. Preheat over to a high broil and place a rack at top of oven.
2. Place whole poblano peppers on a baking sheet, then brush with oil. Broil for 3 to 4 minutes on each side, until peppers are lightly blistered. Turn off broil and preheat oven to 350 degrees.
3. Once cool enough to handle, peel away pepper skins and discard. Use a pairing knife to cut away the core and stem, then cut a slit down one side of each pepper. Use a spoon to scrape out the seeds.
4. Meanwhile, in a large skillet over medium heat, warm olive oil. Add onion and cook, stirring frequently, for about 5 minutes, until translucent. Add garlic and cook for an additional 1 to 2 minutes.
5. Stir in tomato paste, cumin, oregano and Ancho chili powder. Cook for 1 to 2 minutes, then add ground beef, salt and pepper. Cook over medium heat for 3 to 5 minutes, breaking up meat if necessary, until browned.
6. Stir in corn, rice and water. Cook, stirring occasionally, for 1 to 2 minutes, until well combined. Taste and add additional salt and pepper as desired.
7. Place peppers in a baking dish coated with olive oil and scoop beef filling into each. Bake for 20 to 22 minutes, until warmed all the way through. Let cool slightly and garnish with toppings if desired. Serve hot.
