STUFFED SAUCY POBLANO PEPPERS Recipe
December 20, 2024
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Swimming in Sonoma Gourmet Cherry Tomato with Basil Sauce, these bold, cheesy, and saucy poblano peppers bring the fiesta to your dinner table. Serves 4-6 people.
Ingredients:
- 6 large poblano peppers
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1 cup cooked white rice (optional for filling bulk)
- 1 cup shredded cheddar cheese or Monterey Jack cheese
- 1 jar Sonoma Gourmet Cherry Tomato with Basil Sauce (about 15 oz)
- Fresh cilantro or basil for garnish (optional)
Preparation:
- Preheat oven to 350°F
- Char the poblano peppers over an open flame or under the broiler until the skins blister and blacken. Place peppers in a covered bowl to steam for 10 minutes, then peel off skins, remove seeds and membranes carefully to keep peppers mostly whole.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 5 minutes.
- Add ground beef, breaking it apart, and cook until no longer pink, about 7 minutes. Stir in cumin, chili powder, salt, and pepper. Mix in cooked rice if using. Cook for another 2-3 minutes to combine flavors.
- Stir half the shredded cheese into the beef mixture.
- Spoon filling evenly into the prepared poblano peppers and place in a baking dish.
- Pour Sonoma Gourmet Cherry Tomato with Basil Sauce generously over and around the peppers.
- Sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro before serving, and enjoy
- Pro-Tip: For extra smoky depth and tender peppers, roast the poblanos on a grill or directly over a gas flame, then let them steam in a covered bowl before peeling (this makes removing skins easier and amps up the flavor in every bite).
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