About 1 hour
Stuffed Poblano Peppers with Roasted Veggies
- 1 lb ground lamb
- 1 large onion, chopped
- Sprinkle of salt, pepper, and garlic granules
- Olive oil to sauté
- 2 large poblano peppers, halved and hollowed (if poblano peppers are not available, use green bell peppers)
- ½ c Jack or Mozzarella cheese
- 1 c plain tomato sauce or strained tomatoes
- ¼ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic granules
- ¼ tsp oregano
- Pinch of cinnamon
- ½ tsp apple cider vinegar
- ¼ tsp salt
- 10 cracks fresh ground pepper
- 4 carrots cut into thin sticks
- 4 large leeks, green tops removed, white part cut into 6” lengths, then sliced in half (handle gently so they don’t fall apart)
- Handful of fresh cilantro, roughly chopped, to garnish
Step by Step Instructions
Put the broiler on and place the oven rack about 6” below the broiler. Place the peppers on a baking sheet cut side down and pop them under the broiler until they begin to bubble and char (about 5 minutes), then remove them from the oven and set aside.
Place the oven rack back in it’s usual slot and lower the heat in the oven to 395°.
Put the carrot sticks into a bowl, drizzle with a bit of olive oil, sprinkle with salt then pour the carrots onto one half of a parchment lined baking sheet in a single layer.
other side of the baking sheet, cut side down. Pop the veggies into the oven for about 30 minutes, until they are browned on the edges and tender
Once the veggies are in the oven get the sauce and stuffing on the go.
Add a drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until the begin to turn translucent, then add the lamb, salt, pepper, and garlic granules and mix well. Sauté until the lamb is cooked then remove from the heat and set aside.
Place the tomato sauce into a small pot and bring it to a medium boil. Add all other sauce ingredients and maintain a boil until the sauce begins to reduce and thicken, then let simmer for 5 minutes.
When the sauce has simmered 5 minutes it’s time to stuff the peppers. Turn the peppers over on the sheet pan (cut side up) and share the lamb stuffing over the four halves. Spoon the sauce into the four halves overtop of the lamb and share the grated cheese to the top of each pepper. Pop the peppers into the oven until the cheese is melted and golden brown – about 8 minutes.
If the veggies are tender at this time, remove them from the oven and cover with foil to keep warm – otherwise, leave them in the oven with the peppers to finish. If after 8 minutes the cheese is nicely melted but not brown enough for your liking remove the veggies from the oven, move the oven rack up and pop the peppers under the broiler for a few minutes until it’s nicely browned.
When the everything is finished in the oven share the veggies over 4 plates serve the peppers beside the veggies. Scatter cilantro over the peppers then sit down and enjoy amazing flavors of the delicious dinner you have created!