Poblano Peppers Stuffed With Spinach Recipes

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Steps:

• Brush the Poblano Peppers with Olive oil. Grill or Broil for 10 minutes on each side - or until the skin begins to blister and brown. While the peppers are broiling prepare the stuffing. Sauté the shallots until sweet. Add the nutmeg. Add the spinach and sauté until wilted. Mix in the raisins and pine nuts. Remove the peppers from the oven and let cool for a couple of minutes so you can handle them without burning yourself. With a paring knife slit the peppers along the side. Hold open with tongs and stuff with 2 heaping spoons of spinach stuffing, top the spinach with cheese. Put back in the oven for 5 minutes, or until the cheese melts. Garnish with Sour Cream. Serve with tomato sauce and rice. Note: the peppers can be very hot, consider removing the seeds before broiling.