Top with sour cream to serve.
This may seem like a lot of work, but you won’t regret it. They are so good, and you will have tomato sauce left to freeze or can for future recipes.
Additionally, while we like a little “kick” to our food, if you’re not into overly spicy food, these have flavor without setting your mouth on fire.
Stuffed Poblano Peppers
- 9 medium sized poblano peppers ~ washed, microwaved, make a slit down 1 side and remove seeds.
- About 1/3 cup dried black beans ~ once soaked and cooked you will have close to what 1 purchased can of beans would be.
- 10 – 15 pounds of tomatoes ~ Wash, cut into large pieces, and seeded. Reserve about 1 cup chopped tomato for meat mixture
- 3 yellow onions ~ cut into large wedges
- 1 bulb of garlic ~ chopped reserve about 1 clove for beans and the rest for the tomato sauce
- about 2 Tbsp lentils
- 10 oz roll of chorizo
- 1 pound ground beef
- 6 ounces of cheese of your choice ~ grated.
- olive oil
- cilantro
- salt and pepper
Soak the black beans by boiling for 1 minute and letting sit in water for about 6 – 8 hours. Then change water and cook with 1 clove chopped garlic till tender adding lentils to the beans while tomato sauce is simmering.
Wash tomatoes, cut in chunks and seed.
Sauté onions and garlic in olive oil for about 5 minutes in your stock pot. Add tomatoes, salt and pepper. Simmer for about 2 hours. Blend smooth with immersion blender.
While the tomato sauce is simmering, Wash Poblano peppers and place in microwave safe dish without drying, cover with plastic wrap and microwave for about 2 minutes for 9 poblanos.
When cooled, make a slice with a knife down the side of each pepper and remove seeds from inside.
Using an oven safe skillet, cook chorizo and ground beef. Drain then remove half of meat from skillet to freeze for another recipe. Add cooked beans and lentils, and reserved tomatoes. Simmer for about 15 minutes.
Fill peppers halfway with meat mixture, then a little cheese and fill the rest of the way with more meat. Reserve enough cheese to sprinkle on top the last 10 minutes of bake time.
If any meat mixture remains, leave in oven safe skillet, add a good layer of tomato sauce. Place peppers in the sauce. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese and return to oven for about 10 more minutes.
Top with sour cream to serve.
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