Serious Heat: Roasting Chiles The Alton Brown Way Recipe

• 6 poblano chiles, stemmed, seeded and roasted
• 2 tablespoons olive oil
• 1 onion, minced
• 1 1/2 pounds ground beef
• 2 cups cooked white rice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon ancho chile powder
• 2 tablespoons tomato paste
• Salt and freshly ground pepper

1. In a large saute pan over medium-high heat, warm 2 tablespoons of olive oil, add the onion, and saute for 3 minutes. Add the ground meat, breaking it up with the back of a fork, and cook for 5 to 7 minutes, until completely browned. Stir in the rice, cumin, chili and ancho powders, and tomato paste. Reduce heat to medium, cook for 5 minutes longer, and season with salt and pepper.
2. Stuff each poblano with a generous serving of the meat mixture. Reduce heat to very low, and place the stuffed poblanos, side by side, into the saute pan, cover, and cook for an additional 5 minutes. Serve.

poblano chiles, olive oil, onion, ground beef, white rice, cumin, chili powder, chile powder, tomato paste, salt

Taken from www.seriouseats.com/recipes/2009/04/serious-heat-roasting-chile-peppers-alton-brown-way.html (may not work)