Stuffed Peppers


4 Poblano peppers

1lb ground beef- seasoned with ½ tsp red chili powder ½ tsp garlic powder, ½ tsp onion powder, salt and pepper

¼ cup goat cheese crumble  

4 slices of bacon chopped small

2 hatch green chilies

1 clove garlic

½ small yellow onion

3 tomatillos

½ cup chicken broth



 1. On a large baking sheet arrange all peppers, garlic, onion and tomatillos roast in the oven at 425 degrees until browned, flipping every 5ish minutes to get an even roast. You can also roast these on broil it is a faster method but make sure to watch them so they don’t burn.

Let all your veggies cool until cool enough to handle

2.  Meanwhile, in a large sautee pan combine ground beef with spices and cook until browned. In a separate pan cook bacon until desired deliciousness (all bacon is delicious, I like my super crispy but I know not every one enjoys their bacon the same way, so I’ll leave the time in the pan up to you)

3. Once veggies are cooled remove seeds and stems from the peppers, and remove the skin from the tomatillo. Set the poblanos aside (you are going to save these to stuff with the yummy ground beef you just made)

4. Place the onion, garlic, tomatillos, green chilies and chicken broth in a blender and blend until a smooth salsa like consistency. Pour salsa over ground beef and mix until well combined. Stuff each poblano with the beef and chili mixture and top with bacon pieces and goat cheese