Spice up your weeknight meals with our version of Tex-Mex. The stuffed tamale peppers are packed with ground beef that serves as the protein portion of the filling while the combination of Monterrey jack cheese and Queso Fresco bring the fresh oeey goodness. Corns, black beans and green chiles slide on into the filling to round it out and then it is all topped with a stirring of Enchilada Sauce. If you are not into peppers as much as we are, go ahead and use this exact filling with tortillas or taco shells.
Side Note: We pre-roasted the peppers to a certain degree before hand while cooking the filling to save a little time in the end. So the goal of roasting the peppers a second time (already stuffed) is to give them that nice char and have the skin of the pepper soft to the touch without waiting what seems like forever in order to dig in:)
- 1 lb. E3 Ground beef
- 1 bell pepper, diced
- 1 small onion, diced
- 1 4 oz can green chiles
- 3/4 cup fresh corn or canned corn kernels
- 3/4 cup black beans, rinsed and drained
- 1/2 cup Monterrey Jack Cheese
- 1/2 cup Queso Fresco
- 6 Large Poblano Peppers
- 1 tsp salt and pepper each
- 1/2 tsp cumin
- 1 TBSP freshly chopped cilantro
- 1/2 cup tortilla strips
- 1/2 cup your favorite Enchilada Sauce
- Slice the peppers in half and or cut a wide circle around each stem hollow out the inside in order to stuff them entirely. Remove the seeds and ribs. Place the peppers in a baking dish skin side up. Broil about 5-7 minutes, then flip the peppers and broil 5 more minutes.
- Meanwhile, cook your ground beef in a large skillet, when almost brown add in the chopped onions, bell pepper and green chiles. Cook for another 5-6 minutes until the onions and pepper are translucent. Stir in the cilantro, corn, black beans and seasonings. Remove from heat and allow to cool slightly. Stir in the cheeses, tortilla strips and tamale sauce. Mix well and then begin stuffing the peppers regardless of whether you cut them in half or left them whole. Replace caps to the peppers if you left them whole and secure with a toothpick.
- If you are grilling then heat grill to 400 and grill the peppers approximately 30 minutes. If you are roasting them then place the stuffed peppers back into the baking dish and roast at 400 for 15-20 minutes. Remember, we already pre-roasted the peppers to a certain degree to save a little time in the end. So the goal of roasting them a second time already stuffed is to give them that nice char and have the pepper skin be soft to the touch.