Stuffed Poblano Peppers
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 4 large poblano peppers, cut in half; seeds and pith removed
- Canola oil, as needed
- Kosher salt and freshly ground black pepper, as needed
- 1 (16-ounce) package Certified Piedmontese 85% lean ground beef
- 1 small sweet onion, diced
- 1 red bell pepper
- 2 cups chopped kale
- 1 cup cherry tomatoes, halved
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
Preheat a convection oven to 425°F. Brush the peppers with oil, then season with salt and pepper. Roast the peppers for 15 minutes and set aside. To a large sauté pan over medium-high heat, add oil and bring to temperature. Cook the beef until browned. Add the onion and red pepper and sauté for 5 more minutes. Add the kale and cherry tomatoes. Simmer the mixture for 10 to 15 minutes on medium heat. Add the herbs and half of the cheese. Stuff each pepper with mixture and top with the remaining cheese; return to the oven to roast for 10 more minutes.