Recipe of the week: stuffed poblano peppers

If you don't like southwestern or Mexican-style dishes and flavors, this recipe is likely not for you: it tastes like it came from a local Mexican restaurant in Texas. With that being said, if that does sound up your alley, then give this recipe a try and let me know what you thought!

Ingredients:

• 2 medium to large poblano peppers; cut in half, stems and seeds removed

• 1/2 lb lean ground beef or turkey

• 1/2 cup long grain white rice, cooked

• 1/2 medium sweet onion, diced

• 2 garlic cloves, minced or pressed

• 14.5 oz can diced tomatoes with green chiles (bonus points if fire roasted)

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp chili powder

• 1/2 tsp pepper

• 1 tsp salt (add to taste)

• shredded Mexican cheese blend

• Optional toppings: cilantro, sour cream, avocado slices

• Optional filling addition: 1/2 can black beans, rinsed

• Poblano substitute: green peppers, will need 3-4

Directions:

1. Preheat oven to 350 degrees; lightly grease a large foil-lined baking sheet. Arrange halved poblano peppers in a single layer on the sheet (try not to overlap). Bake for 10-15 minutes, or until softened, while you move on to the filling.

2. Heat a large skillet over medium temperature. Add ground meat, onion, garlic and cooked rice to skillet; season with the cumin, chili powder, and garlic powder. Saute for 5-8 minutes, until meat is browned and cooked through.

3. Stir in the black beans (if using) and diced tomatoes with green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers; top with cheese, and return to oven for another 10-15 minutes, or until peppers are tender and cheese is melted. Allow to cool slightly before serving and enjoy!