Recipe: Chiles Rellenos (Southwest Stuffed Poblano Peppers)
Author: Allie, Hamama Happiness Team Member
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Serves: 4 (8 Stuffed Peppers halves)
National Hispanic Heritage Month celebrates the accomplishments of Hispanic Americans, who have enriched our culture and society and helped make America into the incredible country it is today.
Kicking off Hispanic Heritage Month with one of the most iconic dishes in Mexican cuisine - Chiles Rellenos! Poblano chiles are traditionally used to make Chiles Rellenos and is believed to have originated from the state of Puebla. It is widely thought that the nuns of Puebla first made the dish and served it to Agustin de Iturbide in 1821 after he finally defeated the Spanish Army to gain Mexico’s independence from Spain.
Don’t love the heat? No worries! Poblano peppers are only mildly spicy, and you can swap for bell peppers if you want to keep it cool. This dish can also be made using shredded or diced chicken or pork if preferred. Make it vegetarian with sweet potatoes and black beans!
1 pound grass-fed ground beef
1/3 cup long grain white rice
1 teaspoon canola or olive oil
2 teaspoons kosher salt, divided
1/2 teaspoon cracked black pepper
1 TBSP taco seasoning (or a blend of cumin, chile powder, garlic powder, onion power, & cayenne pepper).
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1-2 tablespoons chopped chipotle pepper in adobo (depending on heat preference)
1 Cup of Fire-roasted Corn
1 teaspoon dried oregano
Salsa or hot sauce to taste
1 ½ cups Cotija cheese, divided (can sub shredded Mexican or Oaxaca cheese)
4 poblano peppers, cut in half vertically
HAMAMA Microgreens (I recommend Radish, though I had broccoli on hand this time)
Cilantro to garnish
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