Short Rib Stuffed Poblano Peppers, with Cilantro Lime Rice
Stuffed Poblano peppers are a wonderful, easy dish for any lover of Southwest cuisine. These versatile veggies can be prepared on a grill, in the oven, or over an open flame! Great for vegetarians or meat lovers, they can be stuffed with the mixture of your choice!
The Poblano pepper is a fairly mild green pepper, great for roasting or stuffing.
Olive oil, Salt and pepper help bring out the natural taste of the Poblanos.
Keeping a “sorch pan” in your pan collection is vital to any southwest dish, for that charred element.
Simple spice additions help layer flavor to plain rice.
COST: $$
Prep Time: 20MIN
Cook Time: 60MIN
Serving Size: 4
Tools
Chef’s Knife
Instant Pot or Crock Pot
Baking Sheet
Mixing Bowls
Skillet Pan
Ingredients
Stuffed Peppers:
1/2 Red Onion, diced
1/3 Bell Pepper, diced
2 Jalepeños, one whole, one diced
4 Cloves Garlic, minced
2 Limes, squeezed
1/2 Cup water
2 Cups Queso or Mozzarella Cheese, grated
1 Can Green Chiles
4 Poblano Peppers
6 Cherry Tomatoes, diced
1 Packet Frontera Taco or Barbacoa Simmer Sauce
3TBS Olive Oil
1LB Shirt Ribs
Garlic Salt, as desired
Pepper, as desired
Paprika, as desired
Garlic Powder, as desired
Onion Powder, as desired
Dried Cilantro, as desired
Cayenne, as desired
Cumin, as desired
Ancho Chili Powder, as desired
Cilantro Lime Rice:
2 cups Basmati Rice
2 cups water
1 Cup Fresh Cilantro, chopped
3 Limes, squeezed
Salt, as desired
Pepper, as desired
Cumin, as desired
Instructions
1. Prep the veggies and set aside in bowls or on a cutting board.
2. Mix the dry spices into a bowl, and coat the ribs entirely, set aside.
3. Using a small skillet pan, “scorch” 1 jalapeño and 3-4 cherry tomatoes until all sides have a good burn, set aside.
4. Set the Instant Pot to “Sauté” for 10 minutes and sauté the red onion for 2-4 minutes. Add the ribs, and brown on all sides for the remaining time. (If using a skillet, brown the ribs for 3-5 minutes on high, then transfer to crock pot.)
5. Add 1/2 cup water with the juice of 2 limes to “deglaze” the pot and prepare for pressure cooking.
6. Add in the canned green chile’s, garlic, packet of simmer sauce, scorched jalapeños and tomatoes.
7. Set the Instant Pot or Crock Pot to “HIGH” Manual Pressure for 50 minutes, close the valve and lid.
8. Start the rice in a rice cooker or on the stove, following cooking directions based on the rice of your choosing.
9. Along the length of the poblano pepper, remove the top 1/3 with a knife, remove the seeds, and set in a bowl. Coat the peppers in olive oil, salt and pepper, then place on a greased baking sheet.
10. Preheat the oven to 400° and at the 30 minute mark on the pressure cooker, in a skillet pan, lightly sauté the diced bell pepper, diced leftovers of the poblanos, diced red onion; then set aside.
11. Pre-bake the empty peppers for 5 minutes, remove from the oven, and set aside for stuffing.
12. When the ribs are finished, remove from the Instant Pot and shred or chop the meat. In a bowl, add the sautéed mixture of peppers and onions, with a little juice from the Instant Pot.
13. Using a spoon, stuff the peppers with the rib mixture, being careful not to over stuff. Top each pepper with a handful of cheese, and place the peppers back in the oven for 5-7 more minutes.
14. The rice should be ready, so remove it from the cooker or pot, and in a bowl add the fresh cilantro, salt, pepper, cumin and lime juice, and mix together.
15. Remove the peppers from the oven, plate the rice, add the peppers on top, and finish with some pico de gallo, a little Cotija cheese, avocado or sour cream if desired, and enjoy!
Paired with a yummy Cilantro-Lime rice, Basmati rice makes for a light, refreshing texture .
