Sweet and Spicy Stuffed Poblanos

The bananas and raisins paired with the jalapenos give this dish a sweet and spicy kick.

Ingredients:

• 6-8 fresh poblano peppers (or bell peppers)
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• 3 ripe bananas, sliced
• 2 Tbsp. butter
• 3/4 cup raisins (golden or dark)
• 2 lbs. ground beef (or ground turkey)
• 1 package taco seasoning
• 1 medium onion, chopped
• 4-6 fresh jalapenos, chopped with seeds removed (or bell pepper)
• 1/2 cup sliced almonds (or walnuts)
• 1 cup broth (chicken, beef, or vegetable)
• 2 cups cheese (Monterrey jack, medium cheddar or provolone)

Directions:

Place nuts in small skillet and roast on low for 10 minutes, stirring occasionally. Remove to plate and allow to cool. Add butter to skillet; add bananas, brown lightly. Add raisins and 1/2 cup chicken broth, cover and simmer 5 minutes, then remove form heat.

Brown ground beef, adding onions and peppers about 1/2 way through. Cook until beef is brown and onions and peppers become tender, drain grease from pan

Add 1/2 cup chicken broth and taco seasoning. Cook uncovered for 5 -8 minutes, until slightly reduced.

Combine bananas, nuts, and meat together; add cheese.

Remove seeds and veins from poblano peppers. Stuff.

Place open side down in baking pan that has been sprayed with cooking oil. Peppers can be sprayed as well when grilling.

Bake at 400 degrees F for 25 minutes or place on medium grill then loosely cover with aluminum foil.

A variation would be to cover the peppers with salsa before baking or adding to grilled peppers once cooked.

The best way to prepare peppers is to cut half way through just below the stem and then slit the pepper from the center to 1/2 inch from the end. Use spoon to remove seeds and vein.

To make a less spicy dish use bell peppers (red, green or yellow) in place of poblanos and jalapenos.

Stuffing can be made a day ahead.

Source: I had something similar to this from one of the local Mexican eateries. Came up with what I though might work.

By Kym from Madison, AL