Peppers provide a great vehicle for stuffing. These elk stuffed poblanos are delicious and can easily transformed into a vegetarian dish.
SOUTHWEST ELK STUFFED POBLANO PEPPERS
vegetarian version included
INGREDIENTS:
4 poblano peppers halved and seeds/membranes removed
1 pound ground elk
1 teaspoon each ground cumin, chili powder, garlic powder
1 cup cooked long grain white rice
11/2 cup canned black beans, drained
1/2 cup frozen or canned corn (drained)
1 15-ounce can diced tomatoes, drained
1 4-ounce can diced green chiles
1/2-1 cup grated mozzarella OR Mexican-blend cheese
vegetarian:
sub elk for black beans
INSTRUCTIONS:
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
(meat filling) Add ground beef and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
(vegetarian) Add black beans and rice to a large skillet, season with cumin, chili powder, and garlic powder. Sauté over medium heat for about 3-4 minutes until heated through. Add corn, diced tomatoes, and green chiles. Cook another 1-2 minutes.
Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.