Ingredients:
- 8 large poblano peppers
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) diced tomatoes, drained
- 2 cups Monterey Jack cheese, shredded
- 3 eggs
- 1 cup milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
Directions:
- Preheat oven to 350°F (175°C).
- Char the poblano peppers under the broiler or over an open flame until the skins blister. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins and make a slit down one side of each pepper to remove the seeds.
- In a skillet over medium heat, cook the ground beef with onion and garlic until the beef is browned and the onions are soft. Drain any excess grease.
- Stir in cumin, paprika, salt, and pepper. Add the diced tomatoes and cook until heated through.
- Stuff each poblano pepper with the beef mixture and place them in a greased baking dish.
- Sprinkle half of the cheese over the stuffed peppers.
- In a bowl, whisk together eggs, milk, flour, and baking powder. Pour this mixture over the peppers.
- Top with the remaining cheese.
- Bake for 35-40 minutes or until the center is set and the top is golden brown.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 70 minutes
Servings: 8 servings
