Mexican Stuffed Poblano Peppers

Ingredients


Rice Mixture

• 2 T butter
• Can of diced tomatoes (14oz)
• 1 1/2 C of wild rice
• 1/2 C onion
• 1/2 C green pepper
• 1 clove of garlic
• 1 t chili powder
• 1/2 t cumin
• 1C water

Ground Beef Mixture

• 1/2 lb ground beef
• 1/4 C onion
• garlic
• chopped up jalapeno cheddar smokey
• 1C mushrooms
• 2 T adobe sauce (from chipotle peppers)

Other

• 1 Can black pinto beans
• 6-8 Poblano peppers
• Jalapeno cheese

Rice Directions:  In a pot melt butter, add in onion, garlic, green pepper, and rice saute until the vegetables are just cooked and the rice is browned.  Add in diced tomatoes, chili powder, cumin, and water, bring to a boil then reduce to simmer and let cook for 25-30 minutes.

While rice is cooking prepare the beef mix.

 

Beef directions: Add ground beef, onion, mushrooms and smokey to a frying pan and saute until the meet is about 90% cooked.  Remove from heat, separate the mixture from the fat by transferring with a slotted spoon into a new bowl.  Add in drained beans.  When rice mixture is finished combine with the meat

Preheat oven to 400F

Wash poblano peppers and cut in half lengthwise.  Remove seeds.  Start stuffing the rice/beef mixture into the pepper, add a light layer of cheese, more rice/beef mixture and top off with a thicker layer of cheese. 

Wrap individual peppers in tin foil and place on a cookie sheet.  Cook for 15-20 minutes.  Remove from tin foil and bake the top layer so the cheese gets really gooey and slightly crispy.

Let sit for a couple minutes then serve with fresh guacamole and salsa.