Lundan’s House : Recipe Book

Lundan’s House loves creating simple family weeknight dinners. Stuffed poblano peppers, so delicious and healthy. Let me tell you how to make this!

INGREDIENTS

Poblano peppers cut in half

1 Diced tomato

1 Diced avocado

1 Finely diced red bell pepper (which ever you prefer)

1/2 Yellow onion finely chopped

1/2 lb Diced pork

1/2 lb Chorizo

1 Finely diced large Potato (whichever kind is in your pantry)

Garlic salt to taste

Black pepper to taste

Fresh Cilantro for garnish

Oaxaca diced for garnish

Green salsa - I used a fresh homemade tomatillo salsa for this. Store bought is easy as well, message me if you’d like my recipe!

COOKING INSTRUCTIONS

First begin by heating a large skillet, medium heat, at the same time add your chorizo, diced pork and finely diced potatos. I diced the potatos so small to cook fast, as well as bind the mixture of ingredients instead of using rice.

Go ahead in the mean time and preheat your oven to 400.

You will see all of the juice from the chorizo, the potatos will soak this up! Making for delicious papas!!

Right when the chorizo, pork and potatos are about finished I add the yellow onion and red pepper pepper. These will cook super fast because we chopped them so small. Maybe 2/3 minutes.

Take your poblanos and slice the top off And cut them in halves.

Finally, take your mixture of ingredients and begin to stuff your peppers. I over stuffed to create a mound. Don’t worry about the mix spilling over. I put them in the oven for 10 minutes, took them out added the Oaxaca cheese, and placed in the oven for 5 more minutes. Once cooled enough to handle I plated the peppers and topped them with my tomatillo salsa. I left for choice the avacados and tomatos for toppings.

Absolutely

delicious! If any advice or want to share ideas just message below!