Grilled Beef and Bean Stuffed Poblano Chile Peppers |
|
 |
Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 1 |
|
These simple stuffed peppers are easy to make but look like you spent an entire day preparing them. The filling can be made ahead. Ingredients:
4 large poblano chile peppers |
1/2 pound extra-lean ground beef |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 (15-ounce) can black beans, rinsed and drained |
1/2 cup picante sauce |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 cup chopped fresh cilantro |
1/2 cup (2 ounces) crumbled queso fresco or monterey jack cheese |
cooking spray |
Directions:
1. Preheat broiler.
2. Cut a lengthwise slit in one side of each pepper; discard seeds and membranes. Place peppers on a paper towel in microwave oven. Microwave at HIGH 3 minutes or until peppers are hot and beginning to soften. Set aside to cool.
3. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat mixture to pan.
4. Add beans and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro.
5. Open peppers; fill with bean mixture, and top with cheese.
6. Place peppers on a broiler pan coated with cooking spray. Broil 6 minutes or until peppers are tender and cheese melts.
|
|