I love to cook. It is no secret that I do most of the cooking in the house, but that is okay with me. I enjoy the creation of good foods for dinner.This picture is of the dinner that I made last night. It was really good.
By chance, as I was shopping the Nicollet Mall Farmer's Market, one of the vendors had buckets and buckets of large Poblano Peppers for $0.25 each or six for $1.00. I picked out six very nice looking ones; they smelled so good, so fresh.
I wanted to try something new for dinner. Growing up I remembered having Stuffed Green Bell Peepers, but my wife and I like things spicy. So, I was hopping that these would do the trick and be fun and different.
They were fun and different. It was a change from some of the same old things that we cook for dinner. However, the were very mild peppers. One of them, the last one had a little kick to it, but the others were very mild.
Here is my recipe:
Stuffed Poblano Peppers
6 Poblano Peppers
1/2 Lb of Ground Beef
1 Cup White Rice
1 Can Enchilada Sauce
1 Can Diced Tomatoes with Green Chillies
Cook the rice according to the instruction on the box. Brown the ground beef in a large pan and drain the grease. Add the rice, Enchilada Sauce, and Tomatoes to the ground beef. Let simmer until thick.
Let stuffing cool.
Wash and cut the tops off the Poblano Peppers and set aside to use a garnish. Wash the insides of the peppers. Using a spoon, fill the peppers with the stuffing. Place filled peppers in a greased pan. Splash the peppers with a little water. Cover the pan with foil.
Bake in a oven at 400 for 20 minutes, check after 15.
Serve as pictured with grapes.
Is it necessary to serve with grapes? Or can one serve the peppers with another fruit of choice?
ReplyDeleteThe possibilities are endless.
Michelle
No. I just had a lot of grapes. I think that serving the peppers with something sweet complments them. I think that you could serve them up with cantaloupe or Jessica says pineapple. You could also serve them up woth refried beans.
ReplyDeleteThank's for stopping by.
I ate *a lot* of the Turkish version of this when I was in the field. Biber (peppers), onions, grape leaves, tomatoes, and baby eggplant dolmas. Stuffed. With rice, lamb, dill, and lemon, steamed in tomato broth...
ReplyDeleteIt got out I love dolma, and so whenever I had dinner at someone's house there was a plate of them for me. Heaven.