Stuffed Tamale Poblano Peppers
Author: 
 
Ingredients
  • 1 lb. E3 Ground beef
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 1 4 oz can green chiles
  • ¾ cup of fresh corn or canned corn kernels
  • ¾ cup black beans, rinsed and drained
  • ½ cup Monterrey Jack Cheese
  • ½ cup Queso Fresco
  • 6 Large Poblano Peppers
  • ½ tsp salt and pepper each
  • ¼ tsp cumin
  • 1 TBSP freshly chopped cilantro
  • ½ cup tortilla strips toppings (in the salad dressing isle)
  • ½ cup 505 Southwestern Enchilada and Tamale Sauce
Instructions
  1. Slice the peppers in half and or cut a wide circle around each stem hollow out the inside in order to stuff them entirely. Remove the seeds and ribs.
  2. Place the peppers in a baking dish skin side up. Broil about 5-7 minutes, then flip the peppers and broil 5 more minutes.
  3. Meanwhile, cook your ground beef in a large skillet, when almost brown add in the chopped onions, bell pepper and green chiles. Cook for another 5-6 minutes until the onions and pepper are translucent. Stir in the cilantro, corn, black beans and seasonings. Remove from heat and allow to cool slightly. Stir in the cheeses, tortilla strips and tamale sauce. Mix well and then begin stuffing the peppers regardless of whether you cut them in half or left them whole. Replace caps to the peppers if you left them whole and secure with a toothpick.
  4. If you are grilling then heat grill to 400 and grill the peppers approximately 30 minutes. If you are roasting them then place the stuffed peppers back into the baking dish and roast at 400 for 15-20 minutes. Remember, we already pre-roasted the peppers to a certain degree to save a little time in the end. So the goal of roasting them a second time already stuffed is to give them that nice char and have the pepper skin be soft to the touch. The filling is already cooked.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/05/06/stuffed-tamale-roasted-poblano-peppers/