Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash and dry the poblano peppers.
  2. Slice a vertical slit down one side of each pepper, scrape out the seeds and white membranes with a small spoon, brush the outside with olive oil, and place on a baking sheet.
  3. Bake the peppers for 8-10 minutes until the skins begin to blister and soften.
  4. While peppers are par-baking, heat a skillet over medium-high heat. Brown the ground beef until no longer pink and drain the excess fat.
  5. Stir in minced garlic, cumin, and smoked paprika; cook for 60 seconds until fragrant, then remove from heat.
  6. Transfer the beef mixture to a mixing bowl and fold in the softened cream cheese and half of the shredded cheddar until smooth.
  7. Spoon the beef and cheese mixture into each par-baked pepper cavity and top with the remaining shredded cheddar.
  8. Bake for another 15-20 minutes until the cheese is bubbling and golden-brown.