Beef and Almond Stuffed Poblanos With Salsa Verde
- Total Time
- About 1 hour 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 first course servings, 4 to 6 main course servings
- 1pound tomatillos, papery skins removed
- 2garlic cloves, unpeeled and lightly smashed
- 1onion, cut into eighths
- 1jalapeño, halved, seeds and veins removed
- 1½tablespoons olive oil
- ½cup cilantro leaves
- 1tablespoon lime juice, or to taste
- ½teaspoon kosher salt, or to taste
- 8medium poblano peppers
- 3medium tomatoes, roughly chopped
- 3garlic cloves, chopped
- 1small onion, chopped
- 1tablespoon olive oil
- 2pounds ground beef
- 2teaspoons dried oregano
- 1½teaspoons kosher salt
- Freshly ground black pepper, to taste
- ⅓cup chicken broth
- 2teaspoons light brown sugar
- 1cinnamon stick
- ⅛teaspoon ground cloves
- ⅔cup slivered almonds
For the Salsa Verde
For the Peppers
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
446 calories; 32 grams fat; 10 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 24 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 375 degrees. Toss tomatillos, garlic, onion and jalapeño with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, and adjust seasoning, if necessary. Set aside.
- Step 2
Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
- Step 3
To make filling, in a blender puree tomatoes, garlic and onion.
- Step 4
Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, ¾ teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining ¾ teaspoon salt and cloves. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes. Stir in almonds.
- Step 5
Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.
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scrow
One of the best things I’ve eaten in a while. Seriously. So good. Used poblanos, tomatillos, jalapeño, onion and tomatoes from my garden. Followed the advice from another reviewer and added a small amount of Monterey Jack to each pepper before adding the filling. Otherwise, followed the recipe exactly. You will not be disappointed.
Janell
Delicious. Making the tomato sauce really adds a nice, smooth flavor, so if you have time, I recommend it. It was finished by the time I prepped the poblanos. Better tonight with a jalapeño and some leftover roasted onions and red bell peppers thrown into the blender with the rest of the tomato ingredients. We like it better without cloves and with a little cheese in the peppers before adding the sauce as another suggested. I’ve always used jarred salsa for the topping because of time.
Alex Cofer
Bake for 30 minutes, and I agree with Tammy. You can make this less labor intensive: jarred salsa and salsa verde.
Tammy
So good! Modifications for busy nights: used salsa instead of making the tomato mixture; jarred salsa verde; ground cinnamon instead of stick. Also, we used the spice amounts as written but with only 1lb beef, so if making the full recipe, double up the spices! Served with brown rice, and plain Greek yogurt to cut the spiciness.
stewzky
Wonderful meal. Used poblanos straight from the garden. I did add a small slice of cheese to the inside of each pepper half before stuffing. Definitely a keeper
vdickson
Followed this recipe to a T, but the beef required about double the spices (oregano/pepper/salt/cinnamon) and even with that I added some cayenne and smoked paprika for heat and depth. Good dish, just needed some oomph for us spicy eaters.
Veronica J.
My poblanos ended up being super spicy - even deveined and de-seeded, it may just have been bad luck - but a heads up!
jen
Quite tasty. I made some pretty minor modifications just to suit our palates. When I made the sauce, I added a couple jalapenos because we like spicy, and a small red bell pepper instead of using the sugar. For the cinnamon, I used a couple dashes of ground instead of the stick and threw in a couple shakes of smoked paprika at the same time. Husband hates cloves, so left those out completely. Served with jarred salsa verde, chopped red onion, and cilantro. Great summer meal.
Leskap19
This was really good. Really flavorful. I used two jars of Trader Joes green salsa to save time. If jar salsa is good enough for Melissa Clark, it's good enough for me! I wish there was a photo of the finished product.
Robert Parma
Don't forget to remove the cinnamon stick.
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