Recipe courtesy of Bakersfield OTR
Recipe courtesy of Bakersfield OTR
Episode:
Triple D Nation: Mexican and Meat
Stuffed Poblano Pepper
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- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 954
- Total Fat
- 70 g
- Saturated Fat
- 30 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 46 g
- Cholesterol
- 194 mg
- Sodium
- 1238 mg
- Level: Intermediate
- Total: 3 hr (includes cooling time)
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 954
- Total Fat
- 70 g
- Saturated Fat
- 30 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 46 g
- Cholesterol
- 194 mg
- Sodium
- 1238 mg
Ingredients
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Directions
- Place the poblanos over a burner on high heat until charred completely, then place in a bowl and cover with plastic wrap for 30 minutes or until the skin begins to pull away from the peppers. Peel off all the charred skin. Make a slice lengthwise down the pepper. Carefully open up the peppers and remove the seeds. Set the peppers aside on a sheet tray lined with parchment for stuffing.
- In a large pan over medium heat, add the oil to warm up. Add the onions, stirring often. Cook until the onions are caramelized. Add the ground beef and chorizo, breaking up as they cook, until browned and cooked through. Add the tomatoes, raisins, garlic, salt, pepper and taco seasoning. Mix well and cook for 10 minutes, stirring often. Turn off the heat and cool the filling to room temperature. Mix in 2 cups cheese.
- Preheat the oven to 350 degrees F.
- Divide the filling into 6 portions. Open the peppers up and press the filling into each one, keeping the natural shape of the peppers. Close the peppers and lay back on the tray. Bake until warmed through, about 15 minutes. Pull the peppers out and turn the oven to broil. Garnish the peppers evenly with the remaining 2 cups cheese. Place the peppers into the broiler until the cheese is melted and speckled brown on top. Evenly divide the enchilada sauce among 6 plates. Place one stuffed pepper on each plate. Garnish the peppers with the cilantro and serve.
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