Beef And Almond Stuffed Poblanos With Salsa Verde Food

STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
• While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
• Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
• Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
• Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

BEEF AND ALMOND STUFFED POBLANOS WITH SALSA VERDE

Steps:

• Heat oven to 375 degrees. Toss tomatillos, garlic, onion and jalapeño with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, and adjust seasoning, if necessary. Set aside.
• Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
• To make filling, in a blender puree tomatoes, garlic and onion.
• Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes. Stir in almonds.
• Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.

STUFFED POBLANO PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).

EASY STUFFED POBLANOS

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

BEEF AND ALMOND STUFFED POBLANOS WITH SALSA VERDE

Steps:

• 1. Heat oven to 375. Toss tomatillos, garlic, onion and jalapeno with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, adjust seasoning, set aside. 2. Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities. 3. To make filling, in a blender puree tomatoes, garlic and onion. 4. Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all of the liquid has evaporated, about 15 minutes. Stir in almonds. 5. Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.