In the summertime, one of my favorite things to do is visit farmer’s market. All the fresh produce and vendors selling honey and bread make me so happy! I could spend hours just smelling the peaches and tasting all the dips. Yum! Today I am sharing my Farmer’s Market Stuffed Poblano Peppers. These are easy to put together and make a great presentation for guests or just a weeknight meal.
Stuffed Poblano Peppers
What you’ll need:
- 2 large poblano peppers
- 1 pound lean ground beef or ground turkey
- 1/2 Vidalia onion
- 3 mini bell peppers. I used 1 red and 2 yellow
- 1 large can red enchilada sauce
- 1 can diced tomatoes and green chilis. (I had mild on hand but spicy would be great)
- 1 cup shredded cheddar cheese for topping
- 1 pepper from Chilpotle pepper in adobo sauce. (This is not really spicy, just adds some smoky flavor)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tbsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp chili powder
- 1 tsp. cayenne pepper
- 1 tsp. Tajin Classico Seasonings
- (Optional toppings: sour cream or avocado)
What to do:
Brown the beef with onion and bell peppers on medium heat. Drain any fat and return to stove on low. Add all spices now. Pour 1/3 of the large can of red enchilada sauce to mixture, save the rest for casserole dish. Chop one chilpotle pepper in adobo sauce and mix with beef mixture. Also, add the can of diced tomatoes and green chilis. Simmer for 15 minutes to incorporate flavors.
This mixture can be made more spicy with added jalapeno or more cayenne peppers. I wanted some heat and smokey flavor but not really burn-your-mouth-off spicy.
Putting it all together:
While the beef mixture is simmering, prep the poblano peppers. These peppers are not really spicy. They are large slender peppers with a mild flavor. Cut them in half and remove the seeds and stem. These are going to be the little boats that hold the beef mixture.
Empty the rest of the red enchilada sauce into a casserole dish. Lay each half of poblano peppers in a single layer into dish. Fill each pepper with beef mixture. Depending on the size of the poblano peppers there could be leftover beef mixture. Which could be used another time or just placed around the peppers to support them from falling over. Cover with shredded cheese.
Bake at 350 degrees uncovered for 35-40 minutes. Test with a fork until just tender.
Plate up one pepper per person. Top with sliced avocado or sour cream. Serve with Mexican rice. Enjoy!!