STUFFED POBLANO PEPPERS

INGREDIENTS

• 6 large poblano chiles
• 1 pound ground beef or chorizo ​​(see notes)
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup cooked white rice (see notes ). )
• 1 cup frozen corn (thawed) or canned (drained)
• 1 cup black beans, rinsed and drained
• 1 (14.5 ounces) diced fire-roasted tomatoes
• Kosher salt

  Freshly ground black pepper

• 1 ½ cups grated Mexican cheese or Monterey Jack cheese
• ¼ cup chopped cilantro

INSTRUCTIONS

Preheat oven to 375 degrees. Cut 1/4-1/3 of the poblano peppers lengthwise and remove the veins and seeds (see pictures). Place the peppers, cut side up, on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until slightly softened. Remove them from the oven and carefully turn them over to release any excess moisture.You will be very hot.
Meanwhile, fry the minced meat (or chorizo) in a large pan over medium heat. About halfway through the browning process, add the onion and sauté until the ground beef is browned and the onion is soft. Drain excess fat from the pan. Reduce heat and add garlic, chili powder and ground cumin.Cook for 1 minute, stirring constantly.
Add the cooked rice, corn, black beans and roasted tomatoes. Let simmer for a few minutes. If the mixture becomes too thick, add a few tablespoons of beef broth, chicken broth, or water. Season with kosher salt and freshly ground black pepper.Remove the mixture from the heat and let it cool for a few minutes. Add 1 cup cheese and 2-3 tablespoons chopped cilantro.
Pour the mixture into the poblano peppers and top with the remaining cheese. Return the stuffed peppers to the oven and bake for 10 to 15 minutes or until the cheese is melted and the peppers are heated through. Sprinkle with remaining chopped coriander.

NOTES

For best results, purchase the largest poblano chile pepper you can find. Choose large, firm peppers with no spots or signs of rot. Cut the top 1/4-1/3 of the pepper lengthwise above the stem. You can use a small paring knife to create a large pocket for the filling.
I like to use leftover pepper pieces in tortillas.Simply dice and cook with the other vegetables. Or dice them, cook them with the ground meat and onions and add them back to the stuffed peppers.
The filling can be made up to a day in advance.
You can replace the ground meat with ground turkey, ground pork or chorizo. Mexican chorizo ​​​​is a raw, heavily seasoned ground pork sausage.It is usually seasoned with ground chili peppers, cumin, pepper and vinegar. If you want to use chorizo, omit the chili powder and cumin.
Use a mix of Mexican cheese, cheddar cheese, Monterey Jack cheese, or quesadilla cheese.
Garnish with enchilada sauce, sour cream or chopped cilantro.

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