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Spicy Stuffed Poblano Peppers with a Fresh Lime Crema

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Servings: 4 -6
Ingredients Method Notes

Ingredients
  

  • 6-8 poblano peppers or 4+ bell peppers if you prefer
Filling Ingredients
  • 2 c cooked rice
  • 1 lb ground beef and spices brown and season according to this recipe or use a packet of taco seasoning mix
  • 2 c freshly shredded cheese I like using 1 c cheddar and 1 c pepperjack
  • 1/2 c feta
  • 1 c frozen corn thawed
Lime Crema Ingredients
  • 1/4 c sour cream
  • 1/4 c plain Greek yogurt
  • Juice of 1 lime
  • 1/4 tsp kosher salt
  • Pepper to taste
For garnish
  • Cilantro chopped

Method
 

  1. Cook rice according to package instructions and set aside to cool.
  2. Brown ground beef and season according to this recipe (or use a packet of taco seasoning mix if you wish.) Set aside to cool.
  3. Optional step: If you don't like the skins on your peppers, you can broil the peppers whole till the skins are charred, remove them from the oven and cover them with foil for 5 minutes or so till they've cooled a bit, then carefully remove the skins. I have found that I like doing this with bell peppers but I don't mind the skins on poblano peppers. If you do this step, it does make the peppers a bit more difficult to stuff with the filling later.
  4. Heat oven to 400 degrees F.
  5. Combine all lime crema ingredients in a small bowl. Set aside.
  6. Combine 2 c cooked rice, ground beef, feta, most of the shredded cheese (save some for topping the peppers later), and corn in a large bowl to create filling.
  7. If using poblano peppers, cut them down the center, stem to point, to create little boats. If using bell peppers, carefully use a knife to cut a hole around the stem (like you would to carve a pumpkin!) Remove the seeds and membranes from the peppers (careful with the poblanos, they can be spicy.)
  8. Stuff each pepper with filling, place in a glass baking dish, top with extra shredded cheese, and bake at 400 degrees F for 12-15 minutes, until heated through and peppers are tender. Broil for a few minutes to brown the cheese if you wish.
  9. Remove the peppers from the oven and let cool for a few minutes. Serve with lime crema drizzled on top and garnish with cilantro.

Notes

Try adding a can of black beans (rinsed and drained) to your filling if you wish!
A note about poblano peppers - many are very mild, but you can get an occasional spicy one in the mix. If you have a strong aversion to spicy food, you may want to stick with bell peppers.