- 4 large poblano peppers
- 1 Teaspoon olive oil
- 1 red onion, chopped, divided
- 1/2 Pound grass-fed ground beef
- Kosher salt, to taste
- Pepper, to taste
- 1/2 Tablespoon plus 1 teaspoon cumin
- 1 Teaspoon plus 1/2 teaspoon chili powder
- 2 cloves of garlic, minced
- 12 Ounces can puréed tomato
- 6 Ounces Monterey Jack cheese, shredded
- 1 Cup cilantro, chopped
Preheat your oven to 350 degrees F.
Coat the poblano peppers in olive oil and place either on a grill, your gas stove top or under the broiler. Keep turning until the skin is black all around. Remove and cover for about 5 minutes. When cool enough to handle peel off the black skin and discard the seeds using a small slice.
In a sauté pan heated to medium, add in half the chopped red onion and the beef. Season with salt, pepper, cumin, and chili powder.
While the beef is cooking, sauté the other half of the red onion in a small sauce pan until translucent. Add in the garlic and cook for another minute. When fragrant, add in the tomato purée and season with salt and pepper.
Once the beef is cooked, add in about 2 ounces of Monterey Jack cheese and half the cilantro and mix. Stuff the poblano with the beef mixture, being careful to not pull it completely open. Pour the tomato sauce in a baking pan. Top with the stuffed poblano and sprinkle the rest of the cheese over them.
Place in a 350-degree oven until bubbly and the cheese starts to brown, about 30 minutes.