lauralovinglife 
This meal is truly remarkable, and despite its impressive appearance, it can be prepared in just over an hour. I am passionate about creating dishes that are not only delicious, but also visually appealing. My family eagerly anticipates each meal, savoring every bite. I take joy in crafting new recipes and presenting exquisite dishes to my loved ones. For me, food is a powerful way to unite my family, whether we’re cooking together or enjoying a peaceful meal. Every dish is prepared with love from the depths of my heart!
The combination of poblano and tomatillo sauce truly does create a culinary masterpiece. The distinct flavors of the poblano pepper, with its mild heat and earthy undertones, meld with the tangy brightness of the tomatillo to form a rich and savory bite that tantalizes the taste buds. Whether used as a zesty topping for tacos, enchiladas, or grilled meats, or as a delightful dip for chips or vegetables, this sauce adds a delicious depth of flavor to any dish. The versatility of this sauce makes it a kitchen essential, perfect for enhancing the enjoyment of a wide array of recipes.
Stuffed Poblano Peppers in a Tomatillo Sauce
Ingredients
For the sauce you will need
- 1 ½ pounds tomatillos husked and rinsed
- 1 Serrano pepper
- ½ yellow onion
- 3 cloves garlic
- ¼ teaspoon sea salt
For the peppers and mixture
- 6 large poblano peppers may also be called Pasilla Peppers
- 1 pound ground beef
- Shredded Colby cheese
- 1 red pepper chopped
- 1 green pepper chopped
- ½ onion chopped
- 1 ½ tsp chili powder
- Salt and pepper
- Serve with sour cream and avocado slices if desired
Instructions
Pre heat the oven to 375℉
- Bring a pot of water to boil and add the tomatillos and Serrano pepper to the water. Boil until the skin shrinks back some and the green turns darker. Drain and remove stems.
- Once they have cooled add the tomatillos and Serrano pepper to a blender and blend with the onion, garlic and salt until smooth.
- Place in a pot to keep warm.
- Cut the poblano peppers so a small opening is available to fill them remove all seeds. Take what you cut and dice it up set aside
For the filling
- Brown the beef, and add the green and red pepper, the poblano diced pieces, onion, chili powder and salt and pepper.
- Once cooked fill the peppers being careful not to rip them apart. Place them in a casserole dish and cover with the sauce.
- Bake in your pre heated oven covered for 15 minutes, then uncover top with shredded cheese and pop back into the oven until the peppers are soft. About 15 to 20 minutes. I served mine with simple cauliflower cilantro and lime “rice”.
Pre heat the oven to 375
Bring a pot of water to a vigorous boil, then carefully add the tomatillos and Serrano pepper. Allow them to boil until the skin starts to shrink and the vibrant green color deepens. Once ready, drain the water and remove the stems before proceeding with the recipe.
Once they have cooled, add the tomatillos and Serrano pepper to a blender. Blend the mixture with the onion, garlic, and salt until it is smooth.
Place in a pot to keep warm.
Cut the poblano peppers to create a small opening for filling and remove all the seeds. Dice the removed portion and set it aside.
For the filling
Brown the beef, and add the green and red pepper, the poblano diced pieces, onion, chili powder and salt and pepper.
Once the peppers are cooked, fill them with the mixture, taking care not to tear them. Arrange the filled peppers in a casserole dish and generously cover them with the delicious sauce.
Bake the prepared dish in the preheated oven for 15 minutes with a cover. Then, uncover the top, add shredded cheese, and return it to the oven until the peppers are soft, which should take about 15 to 20 minutes. Pair this delightful dish with some simple cauliflower cilantro and lime “rice” for a perfect meal.
“OMG, let’s talk about the flavor… This one is seriously amazing! The whole fam was obsessed with it! Even though when I told them what I was making, they thought it was going to be super spicy. But surprise, surprise, it wasn’t! It had this nice lingering heat without being too intense. I’m definitely making this over and over again.”
Well again I hope you enjoyed the recipe and as always I can be reached at LauraLovingLife@Hotmail.com
Bon appétit
LauraLovingLife
