Poblano Peppers Roasted and Stuffed - by Sunscape

There is always a first time for everything, and I finally roasted peppers on my stovetop. I must admit they tasted amazing, yet, I doubt I would go through all that extra effort again.

It took longer than I thought to roast them to a blackened state. Then they had to be covered in a bowl to sweat. This helps to release the skins from the pepper. The skins did come off easy but what a messy job that was.

I chopped the onions and peppers in my food chopper to keep the size evenly. Meanwhile, I had the beef browning on the stove.

Once the peppers and onions were slightly cooked, I added the ground beef, a can of diced tomatoes, cooked rice, and shredded cheese.

The Poblano peppers were not very large that I grew, and filling them was a bit difficult. I used toothpicks to hold them together during the baking process.

I topped the peppers with my homemade tomato sauce and extra cheese. They baked for about 40 minutes at 350° F.

They smelt delightful and I was hoping that we would like them. This is the first time I have grown Poblano Peppers in the garden, and the first time cooking with them. I wasn't quite sure what to expect.

I made buttermilk biscuits and french fries to go along with the stuffed peppers.

To my surprise, they were hotter than I thought they would be. However, my husband and I enjoyed them very much. He laughed and said, well at least I'm not crying while eating them.

Once, I put a whole can of curry paste in a recipe and we both were in tears trying to eat that meal. He could not help but remind me that I tend to make things a little hotter than he would prefer. lol

I will be growing #Poblano peppers next year but I want to find a variety much larger than the one I had this season. If any of you have any suggestions I would greatly appreciate your advice.

Until next time, this is Sunscape
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