This recipe is from Blue Apron – the product is AMAZING! Seems like a lot of work, but the result is SO worth the effort! I will definitely make these again and again! Ingredients below make 2 servings with a little extra.
8 ounces ground beef
½ cup long grain white rice
3 cloves garlic
2 poblano peppers
1 lime
1 yellow onion
1 bunch cilantro
3 tablespoons dried Zante currants
3 tablespoons roasted pepitas
2 tablespoons tomato paste
2 teaspoons ground cumin
¼ cup Mexican crema
Olive oil
In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat. Fluff the cooked rice with a fork. While the rice cooks, preheat the oven to 500 degrees. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast in the oven 5 to 7 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each poblano pepper. Using your hands, carefully open each poblano pepper; remove and discard the ribs and seeds. Immediately wash your hands after handling. While the poblano peppers cool, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Stir in the tomato paste and cumin. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Increase the heat to medium-high. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 4 minutes, or until browned and cooked through. Stir in the currants, pepitas, cooked rice and ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until well combined; season with salt and pepper to taste. Stuff each prepared poblano pepper with as much of the filling as possible (you may have extra filling). Bake 4 to 6 minutes, or until heated through. Remove from the oven. While the stuffed poblano peppers bake, in a small bowl, combine the Mexican crema, the juice of 2 lime wedges, half the cilantro, and 1 tablespoon of water. Season with salt and pepper to taste. Divide the finished poblano peppers and any remaining filling between 2 plates. Top with the lime-crema sauce. Garnish with the remaining cilantro and lime wedges.
