Poblano Peepers! Again you are receiving those small spicy peppers in your baskets. If you are not of Latin background or tradition, you might be at a loss of what to do with these tasty peppers. Here’s another suggestion:
Poblano peppers from your basket
Ground grass-fed beef, enough to stuff the peppers
Tomato sauce made from scratch
Roast the peppers over an open fire until outside is charred. Put them in a plastic bag and let them “sweat.” Rinse them under cold water and peel off charred skin.
In a frying pan prepare ground beef. Spice with onions, herbs, garlic, salt and pepper to your liking. Stuff peppers with mix.
Top peppers with cheese and bake in oven until cheese is melted.
Serve with brown “red” rice (rice cooked in tomato sauce) and guacamole.