My parents were married in March of 1974, and the first dinner my mom made in their marriage was this recipe. It is originally made with bell peppers, however Mom determined that using poblanos provides a more flavorful dish and doesn’t cause the heartburn that bell peppers do.
Stuffed Poblano Peppers
You will need the following:
– 2 large poblano peppers
– 1 cup water, boiled with 1 ½ tsp. salt
– ½ lb. ground beef
– 1 8oz. can tomato sauce
– ½ cup dry bread crumbs
– 1 tsp. salt
– ¼ tsp. ground pepper
– 1 tbsp. chopped onion
Preheat your oven to 350. Cut a slice from the stem end of each pepper. Clean the outside of the poblano peppers and remove all seeds and membranes from the inside. Cook poblanos in boiling salted water for 5 minutes, remove and drain. In a large bowl, combine remaining ingredients. Stuff the mixture into poblanos. Place poblanos in a small baking dish, and bake covered for 45 minutes and uncovered for 15 minutes.
Serving size: 2
Estimated time: 1 ½ hours including prep.
Source: Mom Carla and personal experience