Cin chilli stuffed poblano peppers

  • Preparation Time30 mins
  • Cooking Time160 mins
  • Serves6
  • DifficultyEasy

For the cin chilli stuffed poblano peppers

6 fresh poblano peppers
500g cin chilli,chilled, recipe follows
250g shredded cheese

For the cin chilli

30ml olive oil
1kg ground beef
400ml tinned beef broth
250ml tinned tomato sauce
For batch one:
1 tbsp onion powder
2 tbsps garlic powder
1/2 tsp jalapeno powder
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp chicken bouillon granules
1 tsp beef bouillon granules
For batch two:
5 tbsps red chilli powder
1 tsp garlic powder
1/2 tsp cayenne pepper
2 tsps ground cumin
1/4 tsp brown sugar
For batch three:
1/8 tsp cayenne pepper
1/2 tsp onion powder
2 tsps chilli powder
1 1/2 tsp ground cumin
1) Preheat the oven to 190 degrees C.

2) Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled cin chili 0.5cm from the top. Place the top of the poblano back onto the pepper so it looks whole again.

2) Lay the peppers in an 20 by 28cm baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven to grill for the last 5 minutes)

3) Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes.

4) Remove from the oven and transfer to a serving dish before serving.

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