Beef And Almond Stuffed Poblanos With Salsa Verde Recipe

Name: Beef And Almond Stuffed Poblanos With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salsa verde:; 1 pound tomatillos, papery skins removed; 2 garlic cloves, unpeeled and lightly smashed; 1 onion, cut into eights; 1 jalapeno, halved, seeds and veins removed; 1 1/2 tablespoons olive oil; 1/2 cup cilantro leaves; 1 tablespoon lime juice or to taste; 1/2 teaspoon kosher salt or to taste; 8 medium poblano peppers; For the filling:; 3 medium tomatoes,roughly chopped; 3 garlic cloves, chopped; 1 small onion, chopped; 1 tablespoon olive oil; 2 pounds ground beef; 2 teaspoons dreid oregano; 1 1/2 teaspoons kosher salt; Freshly ground black pepper; 1/3 cup chicken broth; 2 teaspoons light brown sugar; 1 cinnamon stick; 1/8 teaspoon ground cloves; 2/3 cup silvered almonds

Servings: persons

For the salsa verde:
1 pound tomatillos, papery skins removed
2 garlic cloves, unpeeled and lightly smashed
1 onion, cut into eights
1 jalapeno, halved, seeds and veins removed
1 1/2 tablespoons olive oil
1/2 cup cilantro leaves
1 tablespoon lime juice or to taste
1/2 teaspoon kosher salt or to taste
8 medium poblano peppers
For the filling:
3 medium tomatoes,roughly chopped
3 garlic cloves, chopped
1 small onion, chopped
1 tablespoon olive oil
2 pounds ground beef
2 teaspoons dreid oregano
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/3 cup chicken broth
2 teaspoons light brown sugar
1 cinnamon stick
1/8 teaspoon ground cloves
2/3 cup silvered almonds

1
1. Heat oven to 375. Toss tomatillos, garlic, onion and jalapeno with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, adjust seasoning, set aside.
2
2. Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
3
3. To make filling, in a blender puree tomatoes, garlic and onion.
4
4. Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all of the liquid has evaporated, about 15 minutes. Stir in almonds.
5
5. Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the salsa verde:, 1 pound tomatillos, papery skins removed, 2 garlic cloves, unpeeled and lightly smashed, 1 onion, cut into eights, and more.

Yes, Beef And Almond Stuffed Poblanos With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef And Almond Stuffed Poblanos With Salsa Verde

How did you like this recipe?

Frequently Asked Questions