Stuff some peppers with me 🫑 Ingredients - 2 large poblanos - 8 oz ground beef - Salt + pepper - Garlic powder - Cumin powder - Small red onion - Canned corn - Tomato - Black beans - Cooked quinoa - Cheese blend - Aleppo pepper flakes for garnish Drizzle - Greek yogurt - Lime juice - Salt and pepper Sauce - @brasaperuvian aji panca sauce Begin by splitting your poblanos in half lengthwise and discarding all the seeds and veins. Then you can place them open side up on a lined tray and roast at 375F for about 10-15min, until lightly charred but still holding up on its own. Place them face side down to drain any excess moisture. As those are in roasting, begin cooking your quinoa and making your meat filling. You can use anything, I went with beef this time and I cooked it down with corn, onions, granulated garlic, salt, pepper and cumin. After about 2-3 min on med, fold in black beans, chopped tomato, cilantro, lime juice, banana peppers, roasted red pepper and cook down for another min. Remove from heat and let cool. Once you quinoa has also cooled you can mix the ground beef mixture with your choice of cheese and them stuff the peppers to the brim and gently press down so that it adheres. Into the over with a bit more cheese @ 400F for 2-3 min and you can serve with aji panca pepper sauce and a greek yogurt and lime drizzle I made to freshen things up. #stuffedpeppers #latino #tastemademedoit #poblano #lowcarb
