Paris-Brest
Stuffed Poblano Peppers
2015-01-16 04:43:44
Serves 4
Nutrition Facts
Serving Size
481g
Servings
4
Amount Per Serving
Calories 787
Calories from Fat 314
% Daily Value *
Total Fat 35g
55%
Saturated Fat 14g
72%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 109mg
36%
Sodium 1269mg
53%
Total Carbohydrates 85g
28%
Dietary Fiber 9g
36%
Sugars 12g
Protein 37g
Vitamin A
106%
Vitamin C
242%
Calcium
40%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 large poblano peppers
- 4 dried ancho chilies
- 2 tablespoons canola oil
- 10 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper
- 12 oz. ground sirloin
- 4 oz 1/3-less-fat cream cheese, softened
- 1 1/2 cups precooked brown rice
- 1 1/2 cups queso fresco, crumbed and divided
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 2 teaspoons sugar
- 2 (14.5 oz.) cans diced tomatoes, undrained
- Cooking spray
- 1/4 cup cilantro leaves
Instructions
- Preheat broiler.
- Place poblanos on a foil-lined baking sheet; broil 3-inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
- While poblanos broil, place ancho chilies in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
- Reduce oven temperature to 400 degrees.
- Heat a large skillet over medium heat. Add oil and coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
- Place ancho chilies, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into 2 (8-inch) square baking dishes; coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chilies. Arrange 4 chilies in each dish; top evenly with remaining sauce and queso. Bake at 400 degrees for 20 minutes or until bubbly. Sprinkle with cilantro after cooking.
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