Grilled Beef Stuffed Poblano Peppers

Poblano peppers are cut in half and fulled with ground beef corn and spices, topped with melted cheese.

Course Dinner Ideas

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 196

1 tablespoon vegetable oil
1 pound (453 grams) ground beef
1 small or ½ medium white onion finely chopped
2 garlic cloves finely chopped
1 ½ teaspoons salt
2 teaspoons mild chili powder
1 cup (173 grams) frozen corn no need to defrost
4 tablespoons salsa verde
2 tablespoons + 1 teaspoon cilantro chopped
2 poblano peppers cut in half and seeds removed (if your peppers are smaller you may need 4)
2 cups (125 grams) Monterey jack cheese, grated

Preheat outdoor grill on high. When very hot, place a cast iron or heavy skillet on the grill and add vegetable oil. Add beef and cook until starts to brown then add the onions and cook until they soften.
While the beef and onions are cooking, place the peppers, cut side down on the grill for 1 to 2 minutes, remove and set aside.
Stir in the garlic, salt, chili powder and corn to the beef and onions, cook for 2 minutes then add the salsa verde and 2 tablespoons cilantro, mix well to combine.
Stuff the pepper halves with the cooked beef mixture and top with Monterey jack cheese.
Place the peppers back to the grill, skin-side down and cook until cheese is melted.
Serve warm top with the remaining teaspoon of cilantro with your favorite sides.