Poblano peppers are not normally very hot, so they make a good choice for the family. I happened to have a batch that was significantly hotter than normal today, but OH EM GEE, were they fantastic! This is probably one of my more thorough recipes.
As per Wikipedia:
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho(“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat.
This was unpredictable but delectable at the same time!
1 lb grass-fed ground beef
1 lb ground turkey
1 pint of mushrooms
fresh basil leaves (approx 4 sprigs, leaves removed)
1/2 lg head of cauliflower
5 garlic cloves
1 tbs of chili powder
1 yellow or red bell pepper
1 large (or 2 small) fresh jalapeno
First, brown the meats. I actually had my husband do this the night before for me. Using just a little bit of bacon fat and some garlic powder. Season the meat with chili powder as well.
At this time, you may want to grill the poblanos slightly to get a light char on the skin.
Secondly, create a small dice of bell peppers, jalapeno, mushrooms, cauliflower, zucchini, garlic and fresh basil leaves. I put all these vegetables together in my food processor and processed to a very fine dice almost granular and the size of rice.
In a large saute pan, put the vegetable mixture with 1 tbs of olive oil and heat thoroughly to combine flavors and quickly cook veggies. The veggies are so small, this should take only a few minutes.
Add the meat/chili powder mixture to the vegetables and thoroughly incorporate.
Now, clean and seed the poblanos removing the tops. Then, stuff the cleaned peppers with the mixture.
Add the peppers to a baking dish, cover with foil and bake at 350 degrees for 20 minutes.
If you are not dairy free, you may want to incorporate a cheese into the stuffing. I had considered crumbled goat cheese, but chose to keep the dairy out of the basic recipe.
Instead, when I served them, I added freshly shredded grassfed Monterey Jack on top of the finished peppers.