There’s so many way to stuff peppers. I like ground beef stuffed poblano peppers because they’re packed full of flavor. This, like many of my recipes doesn’t have to be followed to the letter. Feel free to add any veggies or greens that you have in your fridge.
Baked Beef Stuffed Poblano Pepper
- 2 tbsp cooking oil (I used vegetable oil)
- 4 cloves garlic (minced)
- 1 small onion (chopped)
- 1 yellow bell pepper (seeded, and diced)
- 1 lb lean ground beef
- 1/2 tsp black pepper (freshly ground)
- salt (to taste)
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1 bunch spinach (coarsely chopped)
- 1 can corn kernels (drained)
- 4 poblano peppers (sliced in half length-wise and membranes/seeds removed)
- 1 cup tomato sauce (any kind)
- 1 cup toasted breadcrumbs (seasoned with S&P and oregano or other herbs)
- 1 cup cheddar cheese (grated)
Heat skillet to medium high add oil and when it's warm, add in the chopped garlic, stir and don't let it brown.
Immediately add in the bell peppers, and onions and cook 1-2 minutes until just softened.
Increase heat to high then mix in the ground beef and continue stirring until the beef starts to lose it's color (4-5 minutes).
Add in the spices (salt, pepper, paprika, onion powder, cumin powder) and then stir for about a minute before adding in the spinach and corn.
Lower heat to low/medium and cover and cook for about 10 minutes, remove from heat.
Preheat oven to 350 degrees celcius and line the bottom of a baking dish with 1 cup of sauce and then place the peppers cut-side-up in the tray.
Top with grated cheese followed by toasted seasoned breadcrumbs (you can toast breadcrumbs in butter on low heat and add in salt, pepper, oregano and any other desired herbs or spices).
Cover with tinfoil and bake in the oven for 25-30 minutes until the peppers have softened.
© Ammara Cokar 2020