Rice and Beef Stuffed Poblano Peppers with a Lime Crema Sauce (Blue Apron)

So the blogs been a little all over the place lately.

Gardens, and mountains, and Utah, Oh my! 

I did warn you things were going to change, but I hope you are all enjoying the snapshots of my life out here and the adjustments.  I know my mom is (hey mom..)

  I am going to try to get the blog in some sort of a balance between everything it was and everything I want to be.  A balance between my new adventures, my running goals, and of course... food.  

Well, the blog has been seriously lacking in the food department 

and I have been trying to find the time to share this amazing recipe with you guys.

Well finally, I did. 

Yes, it is a Blue Apron and yes, it was super easy--and delicious!

My only negative comment to this recipe is is there is no "side".  But it was so darn tasty that I forgive you Blue Apron for your lack of sides, I will add a small side salad next time and love you just the same. 

 So now, I present to you....

Rice and Beef Stuffed Poblano Peppers 

with a Lime-Crema Sauce

                                   Makes 2 servings, about 700 calories each serving.  
                            

Let me start by saying I was surprised how much I loved this.  I figured eh, your average stuffed pepper (minus the whole poblano thing).  Until I put in that cumin, pepitas, and currants.  The smell of cumin onions and garlic should be a new yankee candle (maybe?)
And then top it with this lime-crema creamy sauce, which perfectly balanced the heat from the poblano.

It was no longer a typical stuffed pepper but so darn good.  If your stuffed pepper recipe needs some spicing up (pun intended) try this recipe for a nice change. 

• INGREDIENTS
• ½ Cup Long Grain White Rice

• 3 Cloves Garlic

• 1 Bunch Cilantro

• 1 Lime

• 1 Yellow Onion

• 2 Poblano Peppers

• 10 Ounces Ground Beef

• 3 Tablespoons Dried Currants

• 3 Tablespoons Roasted Pepitas

• 2 Tablespoons Tomato Paste

• 2 Teaspoons Ground Cumin

• ¼ Cup Mexican Crema

"In this dish, you’ll be using a special Mexican ingredient: crema. It’s a creamy, tart condiment similar to sour cream and crème fraîche, In this dish, it provides balance, mediating the rich spiciness of the stuffed peppers, the toastiness of the pepitas and the sweetness of the dried currants."--BA

The following instructions are from the Blue Apron site and a printable PDF can be found HERE!

1.  Rice Rice Baby

In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Heat to boiling on high. ** Once boiling, cover, reduce the heat to low and simmer 14 to 16 minutes, or until all the liquid is absorbed and the rice is tender. Fluff the finished rice with a fork.

**Or just use a rice cooker for perfect fluffy rice (every time) 

2.  Prep

While the rice cooks, preheat the oven to 500°F. Wash and dry the fresh produce. Peel and mince the garlic. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Quarter the lime. Peel and small dice the onion.

3.  Roast em 

Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven 5 to 7 minutes, or until the skin is browned and blistered. Remove from the oven and set aside. When cool enough to handle, make a lengthwise slit in each pepper. Using your hands, open each pepper; remove and discard the ribs and seeds, keeping the skin of the pepper as intact as possible. Return the prepared peppers to the sheet pan and set aside.

4.  Make the Filling

While the peppers cool, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion. Cook, stirring frequently, 2 to 3 minutes, or until softened. Stir in the tomato paste and cumin. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Increase the heat to medium-high and add the ground beef and season with salt and pepper. Cook, breaking the meat apart with a spoon, 2 to 4 minutes, or until browned and cooked through. Stir in the currants, pepitas, cooked rice and ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until well combined; season with salt and pepper to taste.

5.  Stuff and Bake

Stuff each prepared poblano with as much of the filling as possible (reserve any extra filling to serve on the side). Bake the stuffed peppers 4 to 6 minutes, or until heated through and the filling is brown on top. Remove from the oven.

6.  Sauce and Plate

While the peppers bake, in a small bowl, combine the Mexican crema, the juice of 2 lime wedges, half the cilantro and 1 tablespoon of water. Season with salt and pepper to taste. To plate your dish, divide the stuffed poblanos (and any extra filling) between 2 plates and top with the lime-crema sauce. Garnish with theremaining cilantro and lime wedges. 

Impress all of your friends and come back and thank me.  

Too hot?

If you aren't into the heat of the poblano,

 substitute one of the bell peppers and enjoy!  

No meat for you?

 Leave out the beef and get crazy with some beans or whatever meat substitute you desire!