Beef and Almond Stuffed Poblanos With Salsa Verde
- Total Time
- About 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound tomatillos, papery skins removed
- 2garlic cloves, unpeeled and lightly smashed
- 1onion, cut into eighths
- 1jalapeño, halved, seeds and veins removed
- 1½tablespoons olive oil
- ½cup cilantro leaves
- 1tablespoon lime juice, or to taste
- ½teaspoon kosher salt, or to taste
- 8medium poblano peppers
- 3medium tomatoes, roughly chopped
- 3garlic cloves, chopped
- 1small onion, chopped
- 1tablespoon olive oil
- 2pounds ground beef
- 2teaspoons dried oregano
- 1½teaspoons kosher salt
- Freshly ground black pepper, to taste
- ⅓cup chicken broth
- 2teaspoons light brown sugar
- 1cinnamon stick
- ⅛teaspoon ground cloves
- ⅔cup slivered almonds
For the Salsa Verde
For the Peppers
Nutritional analysis per serving (8 servings)
446 calories; 32 grams fat; 10 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 24 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Toss tomatillos, garlic, onion and jalapeño with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, and adjust seasoning, if necessary. Set aside.
- Step 2
Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
- Step 3
To make filling, in a blender puree tomatoes, garlic and onion.
- Step 4
Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, ¾ teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining ¾ teaspoon salt and cloves. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes. Stir in almonds.
- Step 5
Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.
Private Notes
Comments
Followed this recipe to a T, but the beef required about double the spices (oregano/pepper/salt/cinnamon) and even with that I added some cayenne and smoked paprika for heat and depth. Good dish, just needed some oomph for us spicy eaters.
Wonderful! And easy with salsa verde from a jar. The poblanos mellow when roasted and are so much better than bell peppers in comparable recipes. The spices elevate the ground beef m
One of the best things I’ve eaten in a while. Seriously. So good. Used poblanos, tomatillos, jalapeño, onion and tomatoes from my garden. Followed the advice from another reviewer and added a small amount of Monterey Jack to each pepper before adding the filling. Otherwise, followed the recipe exactly. You will not be disappointed.
Delicious. Making the tomato sauce really adds a nice, smooth flavor, so if you have time, I recommend it. It was finished by the time I prepped the poblanos. Better tonight with a jalapeño and some leftover roasted onions and red bell peppers thrown into the blender with the rest of the tomato ingredients. We like it better without cloves and with a little cheese in the peppers before adding the sauce as another suggested. I’ve always used jarred salsa for the topping because of time.