Oven Roasted Poblanos & Seasoned Cilantro Potatoes

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            If you’re looking for a mild dish loaded with flavor, these oven roasted poblanos with seasoned cilantro potatoes are for the peppers for you! Filled with sweet yellow onion, corn, cilantro and tomatoes with green chilies, these peppers pack the perfect amount of heat while still maintaining a delicate taste. For maximum flavor, use KD’s Peri Peri Sauce by Fischer & Wieser!
Prep Time: 15 min.
Cook Time: 35 min.
Serves: 4
2 poblano peppers, halved with seeds removed
1 lb. lean ground beef
½ can sweet yellow corn, drained
½ yellow onion, diced
1 can tomatoes with green chilies, drained
½ bunch cilantro, chopped
Monterey Jack cheese (optional)
1 tbsp. chili powder
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. crushed red pepper flakes
¼ tsp. dried oregano
½ tsp. paprika
1 ½ tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper
3 Idaho potatoes, diced
2 tbsp. olive oil
2 tbsp. homemade taco seasoning
1 tbsp. cilantro, chopped
1.      Preheat oven to 375 degrees.
2.      Begin by slicing your poblano peppers in half while leaving the stem intact. Remove seeds and thoroughly rinse out the inside of the pepper. Set aside.
3.      In a medium sized skillet on medium-high heat, place your ground beef and diced onion. Cook for about 10 minutes until beef is fully cooked. Remove from heat and drain excess fat.
4.      Return skillet to stove and add your spices for your taco seasoning, stirring well. Add your corn, cilantro, and can of tomatoes with green chilies. Bring heat to a simmer, stirring occasionally for about 5 minutes. Remove from heat.
5.      Before stuffing your peppers, prepare your potatoes. Take a round pie pan and spray lightly with cooking spray to prevent sticking. Place your potatoes in pan and drizzle with olive oil. Add the 2 tablespoons of taco seasoning and chopped cilantro and blend together. Place in bottom rack of oven before peppers. Cook for 30 minutes.
6.      Line a cookie sheet with aluminum foil. Put your poblanos on the cookie sheet. If desired, you can add Monterey Jack cheese to the bottom of the peppers for extra flavor. Carefully spoon your ground beef mixture into each pepper.
7.      Place peppers in top rack of oven and cook for 25-35 minutes depending on how tender or soft you want the pepper.
8.      Remove both peppers and potatoes from the oven. Test potato doneness by poking with a fork. If not thoroughly cooked, place in oven for another 5 minutes.
9.      Place a halved pepper on each plate and serve with potatoes. Drizzle KD’s Peri Peri Sauce over each pepper, and potatoes if desired. Serve & enjoy!
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