Hello!
It’s been a while since I tried a new recipe. I found this one on the Blue Apron website, and I thought it sounded good! It’s a new take on stuffed peppers, Mexican style!
I, of course, didn’t follow the recipe exactly as written; I took out some of the suggested ingredients and added some things I already had. Most of the ingredients are items that were already in my kitchen; the only thing I had to buy at the grocery store were the poblano peppers (the recipe would work just as well with a bell pepper-the poblano peppers do add spice!) and pepitas (pumpkin seeds).
Ingredients:
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8 Ounces Ground Beef
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½ Cup Long Grain White Rice
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Salt
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Pepper
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Olive Oil
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3 Cloves Garlic, minced
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2 Poblano Peppers*
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1 Yellow Onion, diced
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1 cup frozen corn
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3 Tablespoons Roasted Pepitas
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3 Tablespoons Tomato Paste
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3 Teaspoons Ground Cumin
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1 teaspoon Chili Powder
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Optional:
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Shredded cheese
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Sour Cream
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Cilantro
Directions:
1. Preheat oven to 500 degrees.
2. In a small saucepan cook the rice in 1 cup of water with a pinch of salt. When boiling, cover and reduce heat to low and let simmer for 14-16 minutes or until the liquid is absorbed and rice is tender. Remove from heat.
3. Place poblano peppers on a sheet pan and drizzle peppers with olive oil and season with salt and pepper. Roast in oven 5-7 minutes until the skin is browned and blistered. Remove from oven and set aside to cool. Leave oven on.
4. While the peppers cool, in a large skillet, heat 2 teaspoons of olive oil on medium heat. Add onion and garlic. Stirring frequently, cook 2-3 minutes until soft and fragrant. Add corn and stir in tomatoe paste, chili powder, and cumin. Continue to stir frequently to mix all ingredients. Add ground beef and season with salt and pepper. While cooking, break the meat apart with a spoon and cook until meat is browned (4 -6 minutes). Add pepitas, cooked rice, and 1/4 cup water. Cook, stirring occasionally until all ingredients are well combined and water is absorbed (1-2 minutes). Remove from heat.
5. Make a lengthwise slit in the cooled poblano peppers. Open the peppers and remove the seeds and ribs. Wash your hand immediately after handling; do not put your hands in your eyes as burning may occur.
6. Stuff each pepper with filling and bake 4-6 minutes in oven on sheet pan. Remove from oven.
7. Served as desired. (multiple options)
1. Sprinkle with shredded cheese as soon as the peppers come out of the oven so cheese can melt.
2. OR Serve with sour cream
3. OR Sprinkle with fresh cilantro
4. OR Serve with all three
Serving Size: 2*
Time: 40-50 minutes
*The recipe said that it makes 2 servings, but I had enough filling to stuff another pepper.*
I personally like them with the melted shredded cheese on top and a dollop of sour cream on the side; I myself, am not a fan of cilantro.
FYI: the poblano peppers, AKA: Mexican “mild chili” peppers, do add some kick; if you don’t like spicy food I would use a milder pepper.
However you serve the dish, or whichever type of pepper you decide to use; this is a yummy dinner everyone will enjoy! My favorite part of the recipe is the pepitas; they add a little extra crunch to the dish!
Do you have a yummy stuffed pepper or Mexican dish you want to share?
Until next time…