meat cheese and bean stuffed poblano

How To Make meat cheese and bean stuffed poblano

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  1

  I used leftover shredded beef, but you could also use cooked ground beef, chicken, or pork. This is the way I like to make shredded beef, you get some delicious low fat, low sodium beef stock as a bonus. https://www.justapinch.com/recipes/main-course/beef/beef-stock-and-shredded-beef.html
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  2

  This is the bean recipe I ALWAYS use. It's no frills, no fuss, and no fail. But if I did not have some fresh beans cooked, I would use some Bush's or Goya Pinto beans. Just drain and rinse them first. https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html
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  3

  I shredded some cheddar cheese, mixed it in with some shredded beef and some drained pinto beans.
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  4

  I made a slit down one side of the pepper and took out what few seeds were inside.
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  5

  Then I gently stuffed my mixture inside, and used a little more olive oil and black pepper and rubbed on the outside of the Poblano.
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  6

  Place on a small baking sheet and bake for about 45 min. in a 375° oven. You could also par-boil the poblano for a few minutes before stuffing for a softer pepper, I enjoy a crunch to mine so I don't par-boil. NOTE: top beef with a little more cheese last 5 min of baking if desired.
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  Serve with sour cream and some diced tomato, onion and chopped cilantro.
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