Stuffed Poblano Peppers

This is in my weeknight meal rotation — I make it frequently and always make more than I need so I can enjoy leftovers for lunch the next few days. Like chili, the flavors meld over time and the peppers reheat wihtout losing their texture.

Recipe by Catherine Neville

Yield 6 servings

  • 6 poblano peppers

  • grapeseed oil

  • 1 large white onion, diced

  • 6 garlic cloves, minced

  • 1 lb. ground beef

  • salt and freshly ground black pepper

  • 1 can black beans, drained and rinsed

  • 1 can chopped tomatoes

  • 1 small can green chiles

  • 1 small can jalapeños, optional

  • Chihuahua cheese, shredded

  • 1 bunch green onions, sliced

  • 1 bunch cilantro, chopped

| Preparation | Place peppers over a gas flame or under the broiler and blister briefly then place the peppers in a bag to steam. Peel skin off of the peppers, slice open on one side and remove seeds, leaving stems intact. Set aside.

Preheat oven to 375 degrees.

In a large skillet, heat a bit of the grapeseed oil and saute onion briefly, then add garlic and cook until fragrant, about a minute. Add ground beef to the pan and cook until nicely browned, seasoning with salt and pepper to taste. Drain off any fat and put beef mixture in a large bowl.

Mix the black beans, tomato, chiles and jalapenos into the beef. Taste and adjust seasoning. Stir in a handful of cheese, half of the green onions and half of the cilantro.

Prepare a 9-by-13-inch baking dish with a light coat of grapeseed oil. Place the peppers in the dish and then stuff the peppers with the beef mixture. Top peppers with a generous amount of cheese, sprinkle with remaining green onions and bake until golden and bubbly, about 20 minutes. Top with cilantro and serve.

Catherine Neville