By Marilyn Markel for The Island Connection
My husband made this last night and it was delicious. He originally made the ground beef for a taco salad and used the leftovers for this. The peppers could also be stuffed a day ahead and just reheated. There is no need to roast and peel the peppers, blanching them worked great and the skins were very soft and palatable.
1 pound lean ground beef
Salt, to taste
2 Tbsp Fiesta Taco Blend
½ tsp red pepper flakes
1 medium onion, chopped
8 medium poblano peppers
2 eggs, slightly beaten
½ cup panko
1 cup grated sharp cheddar cheese
2 large, ripe avocados
1 Roma tomato
A couple of pinches of salt
1 Tbsp lime juice
Salsa, for service
Dollop of Crema or sour cream, for service (optional)
- In a large skillet brown the meat with salt to taste over medium heat, breaking up as you brown. Add the Fiesta Blend, red pepper flakes and onion and sauté with the meat until the onion is soft. Taste the beef for seasoning and add more blend if needed.
- Cut off the stem and remove the veins of the peppers leaving most of the pepper intact. Bring water to boil in a medium saucepan. Blanch peppers for five minutes until slightly softened. Cool quickly in cold water, drain. At this point you may refrigerate the beef and the peppers overnight.
- When beef is cool add the egg, panko and cheese. Stuff the peppers with the beef mixture.
- Place in a casserole and cover with foil.
- Bake at 375 degrees for 45 minutes until heated through.
- Remove pits and peels from avocados and chop. Dice the tomato and add it to a bowl with the avocado. Add sprinkling of salt and lime juice to taste.
- Serve warm peppers with avocado relish, salsa and crema if desired