This was the FIRST meal Ross and I shared in the new house 🙂
I don’t know what’s been up with me lately, but I’ve been craving super-spicy food like a mo’fo’…no, I’m not pregnant…and I never eat super duper spicy food. So, naturally, these have a nice kick-in-the-pants. And then I doused them in hot salsa. You can definitely make them more or less spicy by adjusting the number of jalepeno you put into the filling, though.
4 Poblano Peppers
2 T Olive Oil
1 lb Ground Beef
3 Garlic Cloves, minced
1/2 Onion, diced
4 Jalepeno Peppers, diced
2 c Fresh Spinach
1/4 t Salt
1/2 t Black Pepper
1/2 t Chili Powder
Place the Poblanos on a baking sheet and bake for 20 minutes at 400 degrees, or until the skin blisters. Allow to cool enough to handle, then peel off the thin outer skin. Slice each pepper in half lengthwise and remove the seed pods. Set aside.
Heat the olive oil over medium high eat. Sautee the garlic and onion until soft, then add beef. Once the beef is browned, add the jalepenos and spinach. Cook until spinach is wilted, then remove from heat.
Fill each poblano with the meat mixture (totally OK to overflow!). Bake the peppers for 15 more minutes at 400 degrees, or until heated through.
Serve with salsa and (organic/pastured) sour cream 🙂