I have been in a little bit of a recipe rut lately – which means, I am making poor nutrition choices in the kitchen. As a result, I have asked my boyfriend to dig up some recipes that he would like to eat for dinner a couple of times a week. This recipe is a modified version of one of the recipes that he found.
So – the original recipe was stuffed poblano peppers. Which would have been awesome…. If the poblano peppers I ordered from hungry harvest arrived as planned. Unfortunately, they did not and instead I received a number of small colored peppers.
Not a big deal, this little mix up allowed me to be creative!
What you need:
1lb ground beef
Diced white onion
Favorite salsa (red, green, spicy, etc.)
Garlic – finely diced, 2 cloves
Small colored peppers
Cast iron skillet/grill/broiler
Frozen corn (1/2 c)
Shredded Cheddar Cheese
What to do:
- In your cast iron skillet, brown the ground beef.
- Once browned, add the onions and cook until soft
- Add Chili powder (about 1 ½ tbsp.), frozen corn, finely diced garlic, and salsa (about ¼ c)
a. Cook until heated through.
- Cut the peppers in half and take out the seeds. I have a cast iron grill pan that I used to quickly grill the peppers. This could be done in the broiler or on a grill, if you have one. Put a little oil on them and grill/broil until soft and a little charred.
- Position the peppers and top with your ground beef mixture. Add cheese if desired. Use the little peppers to dip into the ground beef mixture or eat with a fork and knife! Yum!