Recently we had my stuffed peppers for dinner and Rod suggested I make some stuffed poblano peppers sometime.
Which of course got me to thinking about possible combinations for the filling of said peppers. I decided to go with a southwest Mexican style filling.
Seasoned with cumin, chili. and garlic and filled with hamburger meat, black beans, onions, and tomatoes the wonderful Mexican flavor of these stuffed poblanos shines through. Topping these delicious peppers with Manchego cheese just makes them even better.
- 4 poblano peppers
- 1 pound hamburger meat
- 14 ounce can black beans drained
- ½ - ¾ cup broth
- ¼ cup minced onion
- ¼ cup minced tomato
- 1 - 1 and ½ cups grated Manchego cheese
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- Wearing gloves, slice the peppers lengthwise on one side and cut the stem out then deseed them.
- Brown the hamburger meat. Add the seasonings, black beans, onions, tomatoes, and broth and stir.
- Heat oven to 375 degrees. Spray baking dish or rimmed baking sheet with cooking spray.
- Brush peppers with oil. Spoon filling into peppers and place them on the baking sheet or in the baking dish. Sprinkle with cheese.
- Bake for 30-40 minutes until cheese has melted and peppers are slightly browned.