Ingredients

The following ingredients have 6 Servings
  • 1 14.5 ounce can diced tomatoes, undrained
  • ½ cup chopped onion
  • 1 jalapeno (stemmed, and roughly chopped)
  • 3 cloves garlic
  • ½ teaspoon salt
  • 4 tablespoons olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 1 pound ground bison or lean ground beef
  • 4 bell peppers (chopped (recommend red, green, yellow, and orange for color))
  • 3 roma tomatoes (chopped)
  • 3 tablespoons chopped fresh cilantro
  • 6 large fresh poblano chile peppers (roasted, halved, seeded, and stemmed)
  • 1 ½ cups Oaxaca or asadero cheese (shredded)

Instruction

  • Roasting Chile Peppers:
  • Preheat broiler.
  • Select firm, meaty peppers without wrinkles for roasting.
  • Rinse thoroughly to remove dust particles.
  • Pierce each chile pepper with a knife.
  • Place peppers evenly in a single layer on a foil-lined cookie sheet. .
  • Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
  • Place roasted peppers in a plastic bag, close the bag to lock in the moisture, and cover with a wet kitchen towel. When cool, peel off blackened skin.
  • Slit pepper in half lengthwise, careful not to cut the pepper in half, you want to create a pocket for stuffing. Pull out the seeds and leave the stem on.
  • For the Sauce:
  • In a blender, combine tomatoes, onion, jalapeno, garlic, and salt. Cover and blend until smooth. Pour sauce into a 3-quart rectangular baking dish.
  • For the Picadillo:
  • In a large skillet heat oil over medium heat. Add onion and garlic and cook for about 2 minutes until translucent.
  • Add ground beef or ground bison and brown. Using a potato masher and mash meat so you have small pieces of meat and not big chunks.
  • Add bell peppers, tomatoes, and cilantro. Season to taste.
  • Cook for about 25 minutes until most of the liquid has evaporated. Set aside.
  • Assembly:
  • Stuff each poblano half with about ½ cup of picadillo mixture. Place filled poblanos on top of the sauce in baking dish. Sprinkle cheese over each poblano.
  • Bake for 15 to 20 minutes uncovered until cheese is melted.