December 5, 2020
I'm generally not a stuffed pepper kinda guy, but these were absolutely delicious that it's really worth sharing this simple yet great recipe that takes only about 35 minutes to make for you & one other person.
First our ingredients:
- 3/4 c Jasmine (or white) rice
- 2 Poplano peppers (you could also use green peppers, or yellow)
- 4 oz shredded Mexican cheese
- 1 Roma tomato
- 1 TBSP southwestern seasoning (1 TSP of each (garlic powder + cumin + chili powder)
- 1 Lime
- 4 TBSP sour cream
- 1 Shallot
- 1 Jalapeno
- 8 oz Ground beef
Additional Ingredients:
- Sea salt
- Pepper
- 1 TBSP butter
- Vegetable oil
- Water
STEP ONE
Always the first step I say is to clean your work area. That means that you are working with clean stencils, clean counter & clean produce. Yes, you should always clean your produce before you cook with it. You really never know who was handling these peppers before me because it goes through many stages just to get to the grocery store, then there's those customers who touch each & every one to get the perfect one.
STEP TWO PREPARATION
This is the step where we get everything cut up & prepared to cook before we start cooking. This makes the whole cooking process work smoothly.
STEP THREE
Start by turning on the oven to 425 F
Next run the rice under cold water until it runs clear. This removes the extra starch from the rice to make it less... starchy.
In the pot that you are going to use to cook the rice, add 1 TBSP of butter.
Once the butter melts, add 1/2 the shallot, 1 1/2 TSP Southwest spice, Salt & Pepper.
Next add just the rice & let it toast for ~1 minute
Then add the water, stir & wait for a boil. When it starts to boil, turn the heat to the lowest setting, cover & set a timer for 15 minutes.
Once that 15 minutes is done. Turn off the heat to the rice & leave covered until we are ready to use it.
STEP FOUR
Once the oven has reached the correct temperature, you're going to oil up the poblano peppers on both sides. Add salt & pepper to them as well.
Place them in the oven on the top rack.
Set timer for 13 minutes.
STEP FIVE
In a medium bowl you're going to blend together the roma tomato, Jalapeno, 1/2 shallot, salt & pepper. You're also going to juice the whole lime & stir that all together.
STEP SIX
In another medium bowl combine sour cream, 1 TSP water, salt & pepper. So simple yes, but this just makes a thinner blend of sour cream with salt to it. If you don't like it like this, using just sour cream is basically the same thing.
STEP SEVEN
In a medium pan over medium high heat add a drizzle of oil in the pan & let get hot ~2-3 minutes.
Add the 8 oz ground beef, 1 1/2 TSP Southwest spice blend, salt & pepper together. Stir breaking up into pieces until fully cooked through. Drain out the excess grease.
STEP EIGHT
Once the poblano peppers have roasted pull them out of the oven.
Set the oven's broiler to High!!
This where we are going to stuff them & then melt the cheese!
Add a little bit of Mexican cheese to the bottom of the poblano pepper, add the ground beef to the top of that & finish off by adding the rest of the Mexican cheese.
We are going to place these in the broiler on High for ONLY 1 MINUTE
The broiler is a very hot thing to deal with. Any longer & you could burn it badly.
Plating the food.
Rice goes on the bottom, poblano peppers on top of that & top off with the Pico de Gallo & Crema blend.
All images have been taken by me @vishera on my phone.
Thank you for reading. I would love to hear your comments.
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