Por
Master Receita Solta
"The recipe for stuffed poblano chiles features roasted, peeled poblano peppers, cleaned and filled with a savory sauté of ground beef and tomatoes. Finished with an abundant topping of melted mozzarella cheese, they constitute a classic of Mexican gastronomy."
- O tostamento inicial dos chiles poblanos a 200°C facilita a remoção da pele transparente e amolece a polpa. - O recheio de carne moída é cozido com cebola, alho, tomates maduros e cominho para garantir umidade e sabor temperado. - O retorno ao forno por 15 minutos gratina o queijo muçarela sobre a abertura dos pimentões recheados.
Preheat the oven to 200°C.
Place the poblano chiles on a baking sheet and bake for approximately 15 minutes, until the skin begins to wrinkle.
Meanwhile, heat the olive oil in a pan and sauté the onion and garlic until they become translucent.
Add the ground beef and cook until browned. Season with salt, pepper, and cumin.
Add the chopped tomatoes and cook for another 10 minutes.
Remove the chiles from the oven and, carefully, peel off the skin and remove the seeds.
Stuff each chili with the meat mixture and finish with the grated cheese on top.
Return to the oven for another 15 minutes, until the cheese melts and browns.
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- Mix 1/3 cup of raisins and chopped walnuts into the ground meat sauté to compose a classic picadillo-type filling. - Add 1 teaspoon of dried oregano and lemon zest to the sauté to accentuate rustic aromas. - Replace half of the meat with drained cooked black beans to provide more fiber to the filling.
- Poblano chiles can be replaced by common green bell peppers or medium red bell peppers in the same amount. - Ground beef can be substituted with ground pork loin or well-seasoned ground chicken breast. - The grated mozzarella cheese can be swapped for Monterey Jack cheese, Minas Padrão cheese, or Prato cheese.
Keep the stuffed chiles in a closed container in the refrigerator for up to 3 days. To consume, reheat in an oven at 180°C for about 12 minutes to preserve the structure of the bell pepper and melt the cheese again.
It is not recommended to freeze the already stuffed and baked chiles, as the bell pepper pulp becomes watery and softens after thawing. If you want to advance the preparation, freeze only the ready-made ground beef sauté for up to 3 months.
Serve the stuffed chiles with seasoned white rice, refried beans, and warmed corn tortillas. A simple green leaf salad with olive oil and lemon balances the caloric content of the cheese and meat.
The poblano chili is a Mexican variety of pepper with a mild flavor and little heat; after removing the seeds and inner veins, the spiciness becomes almost imperceptible.
Roast until the skin wrinkles, steam in a closed plastic bag for 10 minutes to sweat, and then scrape gently with a round-tipped knife.
Sim, carne de panela bovina desfiada ou frango desfiado refogados com cebola, tomate e cominho substituem perfeitamente a carne moída.
Yes, removing the seeds and the internal white placenta is necessary both to make room for the filling and to reduce any residual heat.
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