You Have Probably Had Stuffed Peppers Before But Have You Tried It Like This Yet?

If you’ve been looking for that perfect stuffed-pepper recipe look no further. Check out the recipe below!

8 Ounces Ground Beef
½ Cup Long Grain White Rice
3 Cloves Garlic
2 Poblano Peppers
1 Lime
1 Yellow Onion
1 Bunch Cilantro
3 Tablespoons Dried Zante Currants
3 Tablespoons Roasted Pepitas
2 Tablespoons Tomato Paste
2 Teaspoons Ground Cumin
¼ Cup Mexican Crema

Prepare The Ingredients:

•Cook a cup of white rice.
•Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime.
•Roast & prepare the poblano peppers:
•Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast in the oven 5 to 7 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each poblano pepper. Using your hands, carefully open each poblano pepper; remove and discard the ribs and seeds. Immediately wash your hands after handling.

For information on the cooking of the white rice, if needed, and also making the filling, lime-crema sauce and stuffing the peppers go on over to Blue Apron.

Living in southern California, with a great cook like my Mother was, we had our own version of stuffed peppers on the stove, which eventually went to the crockpot—and it is delicious. However, if anything will make us try another it’s this recipe!