Sunday, December 11, 2011

Suffed Poblano Peppers (with pecans and raisins)

5-6 poblano peppers, top removed, de-seeded, and roasted (see below)
1 lb fresh organic ground beef
1 1/2 c crushed pecans
1 c raisins
5 cloves garlic
handful green onions
salt and pepper to taste
2 Tbsp chili powder
2 tsp cumin
1 tsp cinnamon
dash nutmeg
dash allspice

1. To roast peppers: once they have been cleaned, top removed, and de-seeded, place over gas fire on stove and roast (turning frequently) until skin begins to blister SLIGHTLY. For best results do one at a time.
2. Preheat oven to 350.
3. In large pot over medium heat, combine all ingredients except peppers. Cook until meat is brown and cooked thoroughly.
4. Stuff poblanos with this mix. Place in greased pan (can lay side down) and bake for 20-30 minutes.

Caveat: some prefer to slice the side and stuff that way. Others like to add cheese, if not allergic.

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