We like the heat of poblano peppers for this dish, but if you prefer something milder, sweet bell peppers would work well too.
Green Chiles Stuffed With Beef, Almonds and Raisins
1/3 cup slivered almonds
6 poblano OR small bell peppers
1 teaspoon olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon cumin
1/2 teaspoon ground black pepper
1 pound 85 percent lean ground beef (see note)
1/3 cup raisins
1/2 cup fine dry bread crumbs
2 tablespoons chopped fresh oregano
1/2 pound crumbled queso fresco OR pepper jack cheese
Salsa, for serving
Heat oven to 350 degrees.
Spread the nuts in a single layer on a rimmed baking sheet. Toast until golden, about 5 minutes. Immediately remove nuts to a bowl to cool.
Increase oven to 375 degrees.
Cut a 1/2-inch-wide strip running lengthwise from the side of each pepper and carefully remove and discard the core, seeds and membranes, being careful to leave the remaining pepper intact. Finely chop the strips of pepper.
In a large skillet, heat the oil over medium-high heat. Add the onion, garlic and finely chopped pepper and cook, stirring frequently, until onion begins to soften. Stir in the cinnamon, cumin and black pepper and cook 30 seconds. Add the beef and cook, stirring frequently to break beef into crumbles, 10 minutes or until beef is browned and cooked through. Drain beef and return to skillet, if necessary. Stir in the raisins and cook 3 minutes. Add the bread crumbs, oregano, cheese and the almonds and cook, stirring, until cheese melts. Remove from heat.
Carefully stuff each pepper with beef mixture. Arrange peppers, slit side up, in a baking dish and bake 30 to 40 minutes or until peppers' skins are beginning to blister.
Serve with salsa if desired.
Makes 6 peppers.
Nutrition information: Each pepper contains approximately 400 calories, 26 g protein, 23 g fat, 25 g carbohydrate, 625 mg sodium, 76 mg cholesterol and 4 g fiber.
Carbohydrate choices: 11/2.
Note: Can substitute ground chicken or turkey.
Recipe adapted from The Sunset Essential Western Cookbook
Food on 07/16/2014