Stuffed Poblano Peppers

• 8 poblano peppers
• 1 tbsp salt
• 4 quart water
• 1 lb lean ground beef
• 1 1/2 cup long grain white rice
• 1 large chopped white onion
• 3 clove fine chopped garlic
• 2 1/2 cup chicken broth
• 1 cup plain tomato sauce
• 5 cilanto stems w/leaves

1. Preheat oven 350
2. Bring 4 quarts of water and salt to boil.
3. Clean poblano peppers and slit each pepper down center (not all the way through).
4. Remove the seeds.
5. Place peppers in a large stock pot and pour boiling water over the peppers.
6. Cover and let stand for 15 mins.
7. In a saucepan, heat oil over medium heat.
8. Add half of the chopped onion and rice.
9. Saute for 5 minutes or until rice browns.
10. Add garlic and saute for another minute.
11. Slolwly stir in broth and tomato sauce.
12. Add cilantro.
13. Bring to a boil.
14. Once boiling, turn heat to low and cover.
15. Simmer 20 mins.
16. In skillet, brown ground beef and the other half of chopped onion over medium heat.
17. Add beef to rice and stir.
18. Stuff each pepper with rice and beef.
19. Place stuffed peppers in a baking dish cut side up.
20. (Optional - add 1/2 cup shredded cheese to the top of each pepper)
21. Bake for 15 mins.

peppers, salt, water, lean ground beef, long grain white rice, white onion, garlic, chicken broth, tomato sauce, cilanto stems

Taken from cookpad.com/us/recipes/332874-stuffed-poblano-peppers (may not work)