SOUTHWEST STUFFED POBLANO PEPPERS 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:

• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper.
• Place poblanos, cut side up, in single layer on prepared baking sheet.
• Bake 15 minutes.
• Heat oil in large saucepan, over medium-high heat. Add turkey, onion, corn, cumin, salt and pepper; cook, stirring occasionally, about 10 minutes or until turkey is browned and vegetables are tender. Remove from heat; stir in 1½ cups cheese and ¼ cup cilantro. Divide mixture among poblano halves. Sprinkle with remaining ½ cup cheese.
• Bake about 5 minutes or until poblanos are tender and cheese is melted, about 5 minutes. Garnish with additional cilantro.