In my Bountiful Basket this week, I received six beautiful poblano peppers. What better way to serve them than roasted, stuffed and covered with cheese?
Ingredients:
1 lb ground pork
1 1/2 c rice (cooked)
6 sprigs of cilantro (chopped)
1 gray squash (diced)
3 cloves of garlic (minced)
1/4 c yellow onion (diced)
spices - garlic, black pepper, cumin and chili powder
The first step is to roast your peppers. I topped them off and cleaned out the insides pre-roasting. Lay them out flat on a baking sheet and broil for about 15 minutes, flip them and broil for another 15 minutes or so. Once they start blackening, take them out and seal them in a Ziplock bag until you are ready to peel. Trapping the steam inside the bag helps loosen the skin for easier peeling.
Cook the ground pork in LOTS of cumin, chili powder and black pepper. Meanwhile, the diced squash is sauteing with onions and garlic in butter. I also added cilantro and fresh-squeezed lime juice to my cooked rice. Mix all of the above together, and stuff your peppers. I stuffed them until I couldn't stuff them anymore. I ended up making a slit down the middle (they were laying face down) and topping with cheddar cheese. Bake for about 30 minutes at 350 degrees until they smell so good you can't hardly stand it.
To accompany this dish, we enjoyed smashed black beans with heirloom tomato salsa and cumin! A little bit of salad with heirloom tomato dressing on the side as well.
NOTE: The poblanos, cilantro, squash, lime, heirloom tomatoes, onions and garlic all came in my Bountiful Basket this week!
