Friday, March 26, 2010
Look, I'll be the first to admit this particular dish is less than authentic, but if you like the following things: meat, cheese, and peppers, then this meal is pretty tough to beat. I start with ground beef - preferably something lean raised with no hormone. If you shop at Publix, the Greenwise brand is pretty solid. I brown the beef first and then add seasoning, dry rice, and about 2 cups of water. Amber and I make our own seasonings, but a taco pack will work in a pinch. Add onions. Cover and reduce so the rice will cook. While meat and rice are cooking, heat oven to 350 and cube monterey jack cheese. Wash the poblano peppers, cut the tops, and remove seeds. Once the rice is almost finished, stuff the peppers with cheese cubes and meat and rice mixture. Place the tops back on the peppers using toothpicks to secure. Bake for about 40 minutes or until the peppers are tender. Serve with sour cream, cheese cubes, and lime.