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Author Notes: This recipe can be made with a meat or cheese filling-either way it's easy and simple to assemble and a great weekday dinner. It's also a healthier and cleaner version of the typical fried Chile Relleno recipes most of us are familiar with. —boruka
- 6 poblano peppers
- 1 pound pound ground beef (or half pork and half beef) or, if using just cheese, 8 oz Monterey Jack
- 6 plum tomatoes diced
- 1/4 cup roughly chopped onion
- 1 clove of garlic
- 1 teaspoon Maggi sauce (or soy sauce)
- 1 medium diced potatoes
- 3 diced carrots
- 1/2 cup minced green olives
- 1/4 cup peas
- 2 teaspoons white vinegar
- Roast tomatoes in an oven at 400ºF for about 15 minutes. Once cool, put in a blender with 1/4 cup water, together with the onion and garlic. Blend until smooth.
- In a medium sized pan, heat 2 tablespoons of oil and brown the meat (if using), breaking up big pieces. Add salt and pepper -about 1/4 teaspoon each, and the “Maggi” -or soy sauce and cook on medium heat for about 8-10 minutes or until the meat is browned. Add the pureed tomatoes, carrots, olives, potato, and peas. Simmer for 20 over medium heat, until everything is thickened.
- Meanwhile, grill the Poblano peppers on the stove or roast them in the oven, 400ºF for 15-20 minutes. Then put them in a plastic bag and close tight. After 10 minutes peel them and take out the seeds, being careful of not breaking them.
- Once they are clean, boil them in salted water and 2 teaspoons of white vinegar for 5 minutes. Drain and dry them with a paper towel.
- Stuff the peppers with the ground beef mix or with cheese and serve.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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