Stuffed Poblano Peppers: A Southern Take on a Spicy Classic
Well, hey there, friends! Today, we’re cooking up something that’s hearty, flavorful, and just a little bit fancy-looking (but trust me, it’s as easy as pie to make). We’re talking about...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.permaculturepastures.com.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Serving platter
- Plate
- Wooden spoon
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 pound ground beef (from your Half Cow Share!)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup cooked rice or cauliflower rice (Paleo option)
- ½ cup black beans (optional for Paleo-friendly folks)
- 1 cup shredded cheddar cheese (or dairy-free cheese for Paleo)
- Salt
- pepper
- ½ cup salsa or pico de gallo
- ¼ cup sour cream or Mexican crema (optional, but oh-so-good!)
- Fresh cilantro, chopped
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