Extraordinary Stuffed Peppers
Tired of the same old stuffed green peppers. Here's a recipe with a mexican flair. Be warned, once you've had stuffed peppers like these, you'll never want your Mom's stuffed peppers again."These stuffed poblano chile peppers were incredible! I especially liked the spice combination, the use of spinach in the filling, and the added layer of flavor that comes from browned cheese. The only changes we made were to use a combination of cheeses...queso oaxaca, manchego and quesadilla with jalapeno, and to add some fresh cilantro as garnish. Next time, I may substitute Mexican-style chorizo for all or part of the ground beef." - sgrishka
Yield: 12 Ready in 1 hours, 15 minutes
447 people trying soon
|1 poundraw ground beef; 90% lean/10% fat|
|1 cupred onion; diced|
|2 clovesgarlic; minced|
|1 smallGreen pepper; diced|
|1 tspGround cumin|
|1/2 tspchipotle chili powder|
|1 tspground cinnamon|
|1 cantomatoes; petite diced undrained|
|2 tbsptomato paste|
|4 cupsspinach; baby or one package baby spinach|
|6 largepoblano or pasilla chiles; halved and cleaned|
|8 ozqueso oaxaca or mozarella cheese; shredded.|
Extraordinary Stuffed Peppers Preparation
Preheat oven to 350 degrees. Cook the ground beef over medium high, when almost done add onions, garlic and green pepper. Then add spices, diced tomatoes and tomato paste. Heat through. then add spinach and cook until spinach is wilted.
Arrange the halved poblano's or pasilla peppers in a 9x13 dish. Stuff the peppers with the meat mixture and top with the shredded cheese.
Bake until the cheese is hot and bubbly and a nice brown color, about 30-45 minutes.
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