I was back at the trying to be creative and serve something new and different at dinner the other night. Of course, the Third Son asked why I didn’t just serve normal stuff like macaroni and cheese . . . Buuuttt, he was pretty happy with the creation.
These STUFFED POBLANO PEPPERS were really good! So good, in fact, that there were no leftovers for my lunch the next day. I always take that as a good sign.
Here’s the simple step by step and recipe. Tweak it as you like!
Wash and prepare the number of peppers you will need. I used 5 Poblanos. Cut a Y shape from the top of the pepper ending at the bottom of the pepper. Remove the insides and seeds from the peppers. (Remember to wash your hands and NOT touch your eyes! I forgot and yikes!)
Brown your ground meat – I used bison – then add in onion, carrots, and veggies of your choice. Cook until vegetables are soft.
Place peppers in a baking dish and ladle salsa on bottom and arrange peppers on top of salsa. Stuff peppers with the meat and vegetable mixture. Next spread leftover salsa on top of meat mixture. (Yuck – excuse the fuzzy photo – but you get the idea!)
Cover and bake for 20 minutes then uncover and cook for about 10 more minutes until the peppers get soft.
There you have it. Done. So. Good. And even pretty. Even if you don’t want to cut up the pepper and eat it, the meat mixture alone is so tasty.
So, if you don’t want to go over this again with my pitiful photos, here’s the recipe:
STUFFED POBLANO PEPPERS (inspired by Danielle Walker’s Against all Grain)
3-4 cups refrigerator style fresh salsa, or make your own
2 lbs ground bison or lean grass fed beef
1/2 onion, diced
2 cloves garlic, minced
1 cup carrots, diced into tiny pieces
2-3 cups fresh spinach, chopped
2 tsp ground cumin
2 tsp chili powder
salt and pepper to taste
Large Poblano peppers or other peppers of your liking
What to do:
Brown the ground meat until cooked through. Drain the pain and add meat back to the pan. Add the garlic and vegetables and spices to the pan with the meat and cook until veggies are soft.
Wash the peppers and cut a Y shape from the top of the pepper to the bottom. Scrape out the inside and seeds. WASH HANDS thoroughly!
Spoon a layer of salsa on the bottom of a baking dish. Arrange peppers on top of salsa in dish. Stuff each pepper with the meat mixture, using all of the meat. Spoon the rest of the salsa on top of each pepper.
Cover the dish and bake for about 20 minutes at 375 degrees. Remove cover and cook another 10-15 minutes or until peppers get soft.
SERVE! Then let me know what you think, what you substituted or did to make them better!
HAPPY HUMPDAY! AND just because it’s Wednesday AND because my site was going through some technical growing pains and couldn’t take some of your comments, I am EXTENDING THE GIVEAWAY DEADLINE until this FRIDAY at MIDNIGHT!
SO, just leave a comment below for a chance to win SUPER PALEO SNACKS. As I’ve said, You WANT this book!
Enjoy your Day!