I love stuffed peppers, but the tomato sauce typically used in stuffed peppers doesn’t like me. I crave them though, so I came up with a new – non-tomato based stuff pepper and the results were scrumptious, if I do say so myself.

The sauce is a cream based with chicken stock. I felt the best compliment to this would be the spicy, but not hot, Poblano pepper. The heat in these dark green, thin skinned chiles is minimal, but enough to make the taste interesting. You could use sweet red bell peppers, but I think green bells would overpower the delicate flavor of the other ingredients.

Serves two stuffed halves each to four people, (or one half each for eight as a side.)

Ingredients for Stuffed Poblano PeppersIngredients
For peppers and stuffing:

  • 4 big fresh poblano peppers (try to get straight ones – easier to stuff)
  • 1lb very lean ground beef
  • 1 1/2 cups cooked white rice
  • 2 eggs
  • 1/2 cup chopped roasted, skinned, and seeded green chile (canned chile will do, in a jar or frozen better, but freshly roasted is always best). Chop extra for the sauce!
  • 1/4 cup diced sweet yellow onion – Chop extra for the sauce!
  • 2 cloves garlic – Again…chop extra for the sauce!
  • 1 tsp fennel seed
  • 1/4 tsp cumin
  • 1/2 tsp crushed coriander
  • salt and pepper to taste

For sauce:

  • 1 cup heavy cream
  • 1 cup chicken stock
  • 3 tbsp butter
  • Organtica CCO (mg amount is your choice. Multiply by number of servings for dose per serving)*
  • 2-3 tbsp flour
  • 3 tbsp of the chopped green chiles
  • 3 tbsp of the diced yellow onion
  • 1 clove garlic
  • chopped green chile to taste
  • salt and pepper to taste

Halves of Poblano ChilesTo start, cut the poblano chiles in half length wise and remove seeds and membrane. I like to be sure to have a bit of stem on each half of appearance sake. Blanch in boiling water for 2-3 minutes to soften a little and set aside to cool and drain.

Pan fry the lean ground beef until done. I like it a little browned. Add onions, green chile, garlic and sauté until onions are clearing. Don’t burn! Add spices and stir well, cooking for a few more minutes to marry the flavors. These spices are important to the flavor – don’t substitute! Set mixture aside to cool while you make the sauce.

Slowly sauté the onions and garlic in medicated butter*, (butter is aways better!) When onions are clearing add the chile stir and sprinkle with flour. Stir again and then slowly stir in the chicken stock a little at a time and continue to stir as it thickens. Salt and pepper if you like. Reduce liquid by about half and then add the cream. Stir it all up and let cool.

When everything is cool enough to NOT cook the egg, combine the meat mixture, the rice, the eggs and about 1/4 to 1/2 cup of the sauce in a bowl and mix up well to distribute the egg throughout as a binder. The mix should not be soupy, but should hold together well. One egg may be enough – try one at a time and see.

Stiffed Poblano Peppers in Cream SauceArrange chiles open side up in an oven proof baking pan and spoon mixture into each chile. Push in with spoon and fill them up tight. Spoon remaining sauce onto the mix and if you like, sprinkle a bit of a mild white cheese, like queso fresco or some buttery asadero. Not really needed, but a nice addition for cheese lovers.

Bake for 45 minutes to an hour at 350º Garnish with shredded lettuce and diced tomato. Eat ’em up!

* This recipe is for 4 servings of 2 chile halves per person, so an example of mg used in the recipe is as follows:
For 4/25 mg servings you will multiply 25 x 4 servings for a total of 100 mg CCO (RSO) used in the recipe. You can adjust to a higher or lower dose as needed. Melt the butter slowly in a microwave and add your CCO. Stir well and then add to the pan and proceed to sauté the garlic and onions.

recipe by cannagramma