Ingredients
- 4 large poblano chiles
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pear, peeled and shredded
- 1 Roma tomato, chopped
- 3/4 cup crumbled queso fresco
- 1 cup black beans
- 1/2 teaspoon kosher salt
Directions
- Roast the peppers under the broiler, cooking about 2 minutes per side, turning once, to char each side
- Set aside to cool for 10 minutes or so
- Preheat the oven to 400°F and grease an 8×8-inch baking dish
- In a large skillet, heat the oil over medium heat. Add onion and garlic and cook until browned
- Stir in beef, shredded pear and chopped tomato and cook for a few longer until beef is browned, stir in black beans, then remove from heat
- Make a slit on one side of each pepper and remove the seeds and stem and set aside
- Stir the queso fresco into the browned beef mixture and stuff the peppers
- Place the stuffed peppers in the prepared baking dish and bake for 30 minutes
Recipe slightly adapted from Whole Foods Market.