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
Ingredients
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6
poblano peppers
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1 pound
pound ground beef (or half pork and half beef) or, if using just cheese, 8 oz Monterey Jack
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6
plum tomatoes diced
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1/4 cup
roughly chopped onion
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1
clove of garlic
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1 teaspoon
Maggi sauce (or soy sauce)
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1
medium diced potatoes
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3
diced carrots
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1/2 cup
minced green olives
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1/4 cup
peas
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2 teaspoons
white vinegar
Directions
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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.
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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.
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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.
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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.
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Stuff the peppers with the ground beef mix or with cheese and serve.
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