Sunday, September 28, 2008

Poblano Peppers with Stroganoff Stuffing

I have really been enjoying the Poblano peppers this past week! I picked up another batch at the store yesterday and was trying to decide what to make with them. For some reason I thought of Beef Stroganoff and decided this would make a fine stuffing as shown in the picture below:

Click for a tastier, larger version in a new window!

1 large sweet onion
12 ounces sliced mushrooms
8 Poblano peppers
2/3 cup light sour cream
1/2 lb 92% lean ground beef
2 tbs Hungarian Paprika
1 tsp chili powder
1/2 tsp freshly ground black pepper
1/4 tsp sea salt

Chop sweet onion. Spray a large frying pan generously with PAM-type Olive Oil spray and put on medium heat. Add onions and sprinkle with salt. Stir occasionally for five minutes. While onions are cooking, coarsely chop mushrooms. Add mushrooms to pan, remove from heat, spray top with olive oil spray, and add chili powder and paprika. Stir well return to heat, cover pan, and stir occasionally.

While onions and mushrooms are cooking remove stems from peppers, remove seeds, and cut in half. Add ground beef to frying pan, crumbling when adding. Cover pan.

Now's a good time to go pre-heat your outdoor grill. Cook contents of frying pan another five minutes or until onions are tender.

Spray both sides of peppers with butter flavored cooking spray and place skin side up on the grill. Cook for three minutes. Sprinkle with sea salt and freshly ground black pepper and remove from grill.

Make sure ground beef is well broken up and remove frying pan from heat. Stir in sour cream, mix well, and leave covered for five minutes.

Spoon mixture into pepper halves and place back on grill for an additional three minutes. Remove from heat and serve.

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