MTT_506_PARISAPARNIAN_CHILIRELLENO_THUMBNAIL.png

Persian Chile Relleno

Make this Tonight - "Mexican: Recipes from a Tasty Traveler"

15
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

Ingredients

  • 3 large poblano peppers, vertically halved & seeds/membrane removed
  • 1 pound lean ground beef
  • 2 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 cup cooked white basmati rice, cooked
  • 1/2 cup cooked yellow split peas, cooked
  • Stuffing Spices:
  • 1 heaping tablespoon dried tarragon
  • 1 heaping tablespoon dried dill
  • 1 cup chopped cilantro
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • Sauce Spices:
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 3 heaping tablespoon tomato paste (1 tbsp for stuffing plus 2 tbsp for sauce)
  • 4 cups water
  • Juice 2 limes
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups crumbled feta
  • 4-5 scallions chopped

Steps

  1. For the peppers:
  2. Preheat oven to 350 degrees and lightly grease a large baking sheet. Line sheet with
  3. parchment paper. Spray with oil.
  4. Arrange halved poblano peppers in a single layer on the baking sheet, skin side up.
  5. Lightly spray peppers with oil. Bake for 10-12 minutes.
  6. For the stuffing:
  7. Heat oil on med-high heat in large, deep dish non-stick frying pan. Add half of the chopped onions and sauté until just starting to turn golden brown. Add ground beef and brown. Add tomato paste, fresh and dried herbs and mix with spatula.Add all dried spices, cooked rice & yellow split peas and continue to mix until evenly blended.
  8. Remove from heat. Empty stuffing mix into a bowl and allow to cool slightly.
  9. For the sauce:
  10. In same non-stick pan/pot that stuffing was made, add 1 tbsp oil and sauté the other
  11. half of chopped onion until golden brown in medium high heat. Add 2 tbsp tomato paste, lime juice, vinegar and 4 cups water and mix till wellblended. Add all the dry spices and mix well.
  12. Stuffing the peppers:
  13. Place the roasted peppers inside the pan with sauce, skin side down. Stuff each pepper with 1/6 of the stuffing mix. Sprinkle top with feta cheese
  14. Close lid of pot and let the peppers simmer in the sauce on medium-high heat for at
  15. least 15 minutes or until peppers are soft and cheese melted. Serve by pouring some sauce on bottom of a plate and placing a pepper on top. Garnish with some fresh chopped scallions.