Chiles Veracruzanos with a Twist

Ingredients

• 4 large poblano peppers 4 large poblano peppers
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1/4 cup (40g) green olives, sliced 1/4 cup (40g) green olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• 2 tablespoons raisins 2 tablespoons raisins
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skin is blistered and charred. This should take about 10 minutes. Remove the peppers from the oven and let them cool slightly. Once cooled, carefully peel off the skin, make a small slit lengthwise, and remove the seeds and membranes. Set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. 4.
   Stir in the diced tomatoes, green olives, capers, raisins, ground cumin, dried oregano, ground cinnamon, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Stuff each poblano pepper with the ground beef filling, ensuring they are evenly filled. Place the stuffed peppers in a baking dish.
6. 6.
   Pour the tomato sauce over the stuffed peppers, ensuring they are well coated. Cover the baking dish with aluminum foil.
7. 7.
   Preheat the oven to 350°F (180°C) and bake the stuffed peppers for 25-30 minutes, or until the peppers are tender and the filling is heated through.
8. 8.
   Once cooked, remove the foil and garnish the stuffed peppers with fresh cilantro.
9. 9.
   Serve the Chiles Veracruzanos with a Twist hot, accompanied by rice or warm tortillas.

Treat your ingredients with care...

• Poblano peppers — To easily remove the skin after broiling, place the roasted peppers in a plastic bag and let them steam for a few minutes. This will help loosen the skin, making it easier to peel off.
• Ground beef — Choose lean ground beef for a healthier option. You can also substitute ground turkey or chicken for a lighter alternative.
• Capers — If you prefer a milder flavor, rinse the capers before adding them to the filling.

Tips & Tricks

• For an extra smoky flavor, you can roast the tomatoes along with the poblano peppers before dicing them.
• If you prefer a spicier dish, you can add a finely chopped jalapeño pepper to the filling.
• Serve the Chiles Veracruzanos with a Twist with a dollop of sour cream or Mexican crema for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious filling for tacos or quesadillas.
• If you're short on time, you can use store-bought tomato sauce instead of making it from scratch.

Serving advice

Serve the Chiles Veracruzanos with a Twist as a main course, accompanied by a side of Mexican rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle some of the tomato sauce over them, and sprinkle with fresh cilantro. The vibrant colors of the peppers and the rich red sauce will make for an enticing presentation.