Love going to the local farmers market. Picked up some Poblano Peppers from Halls Organic Farm. Decided to do a little fusion recipe Mexican meets Italian!
Ingredients:
1 Pound ground Turkey or any kind of ground meat preferred.
1 cup Brown Rice or Brown Rice & Lentil, Follow direction but use chicken stock instead of water, precook
5-6 Poblano Peppers
1 tablespoon Olive Oil
1 medium Sweet Onion, coarsely cut
1 cup shredded Mozzarella Cheese
1 bunch cilantro or flat leaf parsley, coarsely cut
2 teaspoon cumin
Fresh ground Black Pepper and Sea salt, to taste
2 tablespoon Tomato paste
Parmigiano Reggiano, enough to sprinkle on top
For Topping: Choose Salsa , Sour cream or Marinara sauce
Directions:
Preheat oven 500' Prepare Poblano Peppers by placing on a baking sheet, drizzle with olive oil add pepper and salt, bake 5-8 minutes turning peppers to blister and char each side. Take out of oven and set aside to completely cool before handling. When cool wear gloves split opening by using hands and discard seeds from inside. Set aside until ready to stuff with meat mixture. Lower oven temperature to 400'
In a large pan on medium heat drizzle in olive oil, add onions a cook until soft.
Add meat, cumin, pepper, salt tomato paste cook meat until brown.
Remove from meat mixture from heat, put in a mixing bowl.
Add parsley, mozzarella,cooked brown rice more black pepper if need, mix all together.
Stuff peppers with meat mixture.
Take baking dish drizzle olive oil on bottom add peppers, sprinkle top with Parmigiano Reggianno and place in oven to bake 15-18 minutes or until top is golden brown.
Plate your Poblano Peppers and top with whatever you desire. Enjoy!
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