Ingredients: |
Ingredients: 4 Poblano peppers
4 ounces cream cheese, room temperature
2 cups shredded pork or cooked seasoned ground beef
1 cup cabbage, cooked and chopped up (or very finely chopped raw cabbage)
1 14 oz canned diced tomatoes
1 tsp dried oregano
1 tsp ground cumin
1 clove garlic
Salt and pepper to taste
2 cups shredded cheddar and Monterrey Jack cheese
Sour cream and lime wedges for serving
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Directions: |
Directions:Preheat oven to 400F. Make one slit in each pepper lengthwise. Remove seeds and membrane from inside, careful to leave the stem attached to the pepper. Sprinkle inside of each pepper with salt. In blender or food processor combine tomatoes, oregano, cumin and a dash each of salt and pepper. Puree until you have a smooth tomato sauce. Set aside. Divide cream cheese into four pieces. With the back of your spoon (or your fingers if you don’t mind a little mess) spread the cream cheese around in the cavity off the pepper. In a medium bowl combine the meat and cabbage. Stuff the meat and cabbage mixture in the pepper, making sure the slit does not tear open any more than necessary. Top the meat and cabbage the tomato sauce, making sure it drizzles down within the pepper. Top with the cheese, tucking it in under the edges of the peppers, then gently pushing the pepper edges together as far as you can. In a baking dish just big enough to hold the peppers (9×9 or 8×11) add the pepper, too with any remaining tomatoes or liquid. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for 20-30 more minuets, until cheese begins to brown. Remove from oven and let cool for about five minutes before serving. Top with a dollop of sour cream and a lime wedge for drizzling juice over the stuffed pepper. |
Personal
Notes: |
Personal
Notes: I seasoned the meat with taco seasoning. Next time I will mix the shredded cheese with the cabbage meat mixture before stuffing the peppers. I took the left over meat mixture and pulsed it a couple of times added the cheese and stuffed it into mini peppers.
I served this to Katie and Rowan, we all liked it. We think it would make a great mex-tex dip if every thing was cooked, chopped and mixed together.
Quick to assemble about 30 min to prep dish to go into the oven the about 50 minutes cook time another 5 for cooling.
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