Beef Enchilada Stuffed Poblanos

Warning-Yankee cooking with poblano peppers and enchilada sauce-proceed with caution:@)
Now that the legal stuff is out of the way, what a great twist on stuffed peppers! I saw this recipe and knew I'd have to try it soon. Since it called for enchilada sauce I chose poblano peppers and while Louanne's sauce sounds amazing, I don't have an immersion blender so I used a simple recipe I've made before.

Let me tell you, this recipe creates lots of great smells in your kitchen! 

I just sliced a small wedge from the top of the peppers and then ran a slit to the bottom 

so I could clean and stuff them. The pepper I removed was diced and added to the filling.

Kick the can folks, homemade enchilada sauce is soooo easy!

Top each pepper with a little sauce and add the rest to the baking dish.

I melted Marble Jack cheese under the broiler for a couple minutes.

Oh yes, life is good!

Beef Enchilada Stuffed Poblanos

Sauce:

1 Tblsp chili powder

1/4 C A/P flour-I cut back to 3 Tblsp-sub a low carb friendly flour if desired

2 C water or broth-I used water with 2 tsp Chicken Better Than Bouillon

1 tsp cider vinegar

1/2 tsp garlic powder

1/2 tsp oregano, crushed between fingers

1/4 tsp ground cumin
A couple heaping tablespoons of tomato sauce-optional

salt to taste

Peppers:

5 (5"-ish) poblanos, cleaned-seeded and deveined 

1 lb ground beef

1 medium onion, diced 

1 medium green bell pepper, diced-I used leftovers and had a little red pepper too

Half of a 3" jalapeno, cleaned and diced

3 cloves garlic, minced

1 tsp cumin

1 tsp oregano

salt to taste

Cheese for topping, Monterey Jack, Cheddar or your favorite Mexican brand/blend-How much? As much as you'd like:@)

Sauce: 

1. Whisk everything together in a 2 quart pot, heat stirring constantly until it thickens. Remove from heat. Note: Don't be surprised if you have to add a little water to thin it once it cooks and sits.

Peppers:

1. Brown ground beef, drain off excess fat.

2. Add everything except cheese and cook till veggies are just tender, 8-10 minutes.

3. Add about 3/4 C sauce to the meat and stir well.

4. Stuff the peppers with meat mixture.

5. Add some sauce to baking dish, add peppers, drizzle sauce over each pepper and fill dish with the rest. 

6. Cover dish and bake at 350 for 50 minutes.

7. Remove from oven, and turn oven to broiler function. Take cover off of peppers and add cheese. 

8. Melt cheese under broiler for a minute or two, until melted and yummy.

Eat well and have a happy day:@)

I'm joining:
Full Plate Thursday
Foodie Friday