STUFFED POBLANOS
Author: Tag Sale Tastes
Ingredients
  • 4 large or 6 medium poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 pound lean ground beef
  • 11-ounce can corn, rinsed and drained
  • 14.5-ounce can petite diced tomatoes, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon dried oregano
  • 2 teaspoons chili powder
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 2 cups grated cheddar, colby jack, or monterey jack cheese
Instructions
  1. Preheat broiler. Using a small knife, slit peppers lengthwise down one side, being careful not to cut through to other side. Place peppers on foil-covered baking sheet, and broil until beginning to blister and blacken. Turn peppers using tongs, and broil other side. Set aside to cool. When peppers are cool enough to handle, gently remove seeds and peel off skin.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and saute until golden. Add garlic and saute one minute more. Add ground beef and cook until browned, breaking up with a spoon as necessary. Add corn, tomatoes, parsley, oregano, chili powder, and cayenne, and continue to cook for 2-3 minutes, stirring frequently. Season with salt and pepper. Remove from heat and stir in 1 cup of the cheese.
  3. Carefully spoon filling into the peppers, dividing evenly among peppers. Place in an ovenproof baking dish, and sprinkle remaining cheese over peppers. Place under broiler 2-3 minutes, or until cheese is melted. (If prepared ahead, bake at 375 degrees until heated through and cheese is melted, about 20 minutes.) Serve hot.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2012/08/15/stuffed-poblanos/