Veggie Three!

For the third vegetable in my series I chose Poblano Peppers. Most people are more familiar with bell peppers...poblanos are the bell peppers slightly more spicy, Italian cousin. In order to let these green beauties take center stage, I chose to stuff them with yummyness!

I would like to note that this recipe could very easily go vegetarian...simply leave out the ground beef. You could also sub in another meat if ground beef isn't your thing...it's perfect if you have some left over meat that you need to use up.

4 poblano peppers
1 lb ground beef
1 1/2 cups cooked rice
2 cups salsa (whatever kind you prefer)
1 small onion, diced
1 can black beans, rinsed
1 can corn
1 tsp cumin
1 tps cayene
salt and pepper
2 cups shredded cheddar cheese

1. Cut all peppers in half, lengthwise. Place face down on a baking sheet and broil on high until slightly charred. Time for this will vary based on your oven, so just keep an eye on them. I used my toaster oven and it took about 11 minutes.

2. Meanwhile, heat a large skillet on medium heat. Add the ground beef, onion, and spices and cook until beef is thoroughly browned. Once the meat is cooked through, add bean, corn, salsa and rice. Stir occasionally to ensure nothing burns or sticks.

3. Once the peppers are charred, pull them out of the oven and carefully, using tongs, flip them cut side up.




4. Add cheese to rice mixture, reserving a small portion for the tops of the stuffed peppers. Stir well until cheese is melted.

5. Spoon mixture into the peppers. Top with a small sprinkle of cheese. Pop them back into the oven for a few minutes just to melt the cheese. Serve while hot and enjoy!



Now for mine, I only made two peppers and I had TONS of mixture left over. I would imagine, unless you have huge peppers, that even filling all four, you'll probably have some left over. It's really tasty all on its own, but I plan to use mine as burrito filling for lunch tomorrow...just going to add some fresh lettuce and tomato.