Stuffed Poblano Peppers
Servings: 4
4 Poblano Peppers
1 Pound of Meatloaf Mixture (Ground Beef & Ground Pork)
2 cups of cooked white rice (I buy success 10 minute boil in bag, 1 bag is good)
4 Cloves of Garlic, Minced
2 Limes, quartered
1/2 Yellow Onion, diced
1/2 Red Onion, diced
Bunch of Cilantro
2 Tablespoons of Tomato Paste
1/2 Cup of Sour Cream
Ground Cumin
Salt & Pepper
Preheat the oven to 500. Coat the peppers with oil. Since they will be going in the oven at a high temperature I suggest using canola oil as opposed to olive. Canola has a higher smoking point. Salt and pepper both sides of the poblanos. Roast them in the oven for about 6 minutes or until the skin begins to blister and darken. Remove them from the oven and place aside to cool ( Even the freezer if short on time). Once cooled slit them lengthwise. Remove the seeds from the inside and wash hands after handling.
While the peppers cook and cool heat a skillet to medium with a bit of oil. Add the yellow onion, red onion, and garlic to the pan and season with salt and pepper. Sautee them, stirring frequently, for about 3 minutes.
Add in the tomato paste and season again with the cumin, salt, and pepper. Continuously stir until the paste begins to break down.
Increase the heat to medium high. Add in the ground beef and season with cumin, salt and pepper. Use a spoon to break it apart and combine with the other contents. Cook until the meat is thoroughly browned.
Add in the cooked rice and stir to combine all of the ingredients. Once combined remove the pan from heat. Stuff each pepper with an appropriate amount of filling. Place the stuffed peppers back into the oven to reheat them as necessary.
Meanwhile in a bowl combine the sour cream and the juice of 1 lime. Season with salt and pepper. Pick the cilantro leaves from the stems and roughly chop. Add half the cilantro to the sour cream.
Plate the stuffed poblanos, the lime sour cream, evenly distribute the remaining cilantro on top, and lime wedges.