I wonder now why I didn’t take a picture. Too busy I suppose, but it would be nice to show you what tonight’s dinner feature – the poblano pepper – looked like.
Until tonight, I had never eaten a poblano pepper before, so don’t ask me why I chose to grow them this year. I’ve been curious to know what they were like and finally got around to taking action.
The poblano is a pretty pepper…dark forest green, shiny and firm. From what I have read, this Mexican lovely has half the heat of a jalapeño though the intensity can vary. Apparently, the pepper ripens to a deep, near black red. When ripe, the heat is the most intense. A dried poblano takes the term ancho (wide) because the pepper flattens out (widely) and is heart shaped. My next foray will be in preservation. From what I have read, poblanos freeze well. As mentioned above, they commonly are dried. Finally, these peppers can be canned. I hope to try all 3 methods of preserving these beauties.
Now, for tonight’s dinner…I found a recipe online (acouplecooks.com/2010/09/stuffed-poblano-peppers/) for stuffed poblano peppers to which I made some modifications (in parenthesis and italics). Jordan declared it a success. Here are the details:
- 4 poblano peppers (I used 6, 2 large and 4 smaller sized peppers)
- 1 cup uncooked brown rice (or 4 cups of any cooked grain) (my favorite grain is short grain brown rice that I get from Annie Kay’s; I cook the rice in chicken broth in a rice cooker)
- I browned some ground beef and ground pork (not in original recipe)
- 1½ cups salsa (didn’t measure; salsa was medium heat)
- 1 15 oz. can of black bean (didn’t drain)
- 1½ cups frozen or canned corn kernels (small can of whole kernel corn; drained)
- 3 green onions (optional) (chopped one red onion)
- 1 teaspoon cumin (didn’t measure)
- 1 teaspoon chili powder (did’t have)
- Cayenne to taste
- Salt and freshly ground pepper
- Shredded cheese (we used a Mexican blend)
- Chopped cilantro for serving (optional)
- Combine 1 cup uncooked rice with 2 cups water (2 cups rice and chicken broth – enough to cover – in rice cooker). Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
- While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves!
- Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
- Chop the 3 green onions (of course the onion should be included and not option, just my opinion, again I used one red onion chopped), and drain (did not drain) and rinse the black beans.
- Brown the ground beef and pork; drain.
- In a large microwave safe bowl, combine (instead, to skillet with browned meat I added): beans, onions, 1½ cups salsa, 1½ cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder (nope), a couple dashes of cayenne. Season with salt and pepper to taste. When the rice is finished, combine with the filling (in the skillet it went)
- Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1½ to 2 minutes.
- If desired (it was, I had a little cilantro that had not gone to seed and you betcha I picked it), garnish with chopped cilantro and serve with sour cream.