Stuffed with Goodness!

We went to the market to get some fresh ingredients for today’s recipe. And, let me tell you, we made some A+Mazing stuffed peppers that I can’t wait for you guys to try! These will knock your socks off they are so good. My wife said it was the best dish I ever made, and she wanted me to tell you that. I can think of others I like better, but this one is definitely a winner for dinner!

Check out the video here, or scroll down for the detailed instructions. This one is a little more complex than just a simple recipe, but it is well worth the effort, my friends. You will impress company at your next get-together with this one! Muy delicioso!

Ingredients:

• 4 poblano peppers
• 1/2 cup uncooked rice
• 1 cup water (for the rice)
• 1 tsp chicken base (we like Better than Boullion)
• 1 onion
• 3 small tomatoes
• 1 lb. ground beef
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• salt to taste
• Cilantro (amount according to your taste)
• 1/4 cup salsa of choice
• 1/2 cup grated cheddar (or cheese of choice)

Directions:

• Preheat your broiler by setting it to High
• Start cooking your rice: In a pot, add the rice and water, along with the chicken base and bring to a boil. (if you don’t use the chicken base, you can substitute a cup of chicken stock instead of the cup of water) Once the water has reached a boil, cover and reduce the heat to a simmer and cook for about 20 minutes. You can use this step as a general guideline, but make sure to check the bag and cook the rice according to the package directions just to be safe. Not all rice cooks the same.
• Place your poblanos in a pan under the broiler. Broil on high for 10 minutes, turning every 2 minutes. (be sure to use oven mitts! LOL) Broil until nice and bubbly and the skin looks loose and brown or black in areas
• Pull the poblanos out of the broiler and place immediately into a large plastic bag (which will help later in removing those skins which don’t taste super great, so we definitely want to take them off). Set the bag aside to let the poblanos steam in the bag
• Next, chop up the onion and tomatoes.
• Brown the ground beef in a pan over medium-high heat and add spices as you mix in. Be careful about how much salt you add because the chicken base we used in the rice is pretty salty.
• Add your chopped onion and tomatoes to the browned ground beef. Mix well and allow to cook until the onions are translucent.
• Add salsa, cooked rice, cilantro, mix well and remove from heat.
• Take the peppers out of the plastic bag and remove the skins and seeds.
• Add half the cheese to the mixture, reserve the other half to sprinkle on top after the peppers are stuffed.
• Stuff the peppers with the beef and rice mixture and set into a baking dish.
• Once peppers are stuffed and in the dish, top with remaining cheese and bake in the oven for 20 minutes at 350, and then broil on low for 3-5 minutes to get that cheese nice and bubbly.
• Enjoy!