Venison Stuffed Poblanos

Serves: 2-4
Prep Time: 45 minutes
Cook Time: 45 minutes

Ingredients

1 lb Venison (or Beef) Hamburger
4 Large Poblano Peppers
3 Garlic Cloves
1 Yellow Onion
1/4 Cup of Cilantro
1 Chipotle in Adobo Sauce
1 Can of Fire Roasted Diced Tomatoes
1/2 Cup Long Grained White Rice
1 Pkg McCormick Taco Seasoning
1 Tbsp Tomato Paste
~8oz of Cheddar or Mexican Blend Cheese (We use Borden Four Cheese Mexican Blend)
Pepper
Olive or Avocado Oil

Toss poblanos in tbsp of olive/avocado oil.
Place cut side down on baking sheet.
Broil in oven until blistered and slightly charred.
Flip them over and cook for about another 3 minutes.
Remove from the oven and set aside.
Heat oven to 400 degrees.
Steam the rice as directed on package. (We use our pressure cooker.)
Brown venison (or beef) hamburger with onions pieces, garlic, and season to taste with pepper.
Once meat is browned, stir in taco seasoning, tomato paste, and chipotle and cook an additional 1-2 minutes.
Add diced tomatoes (leave juices in) and let simmer until thickened up.
Pepper to taste.
Set aside, if rice is not finished cooking by this time.
Once rice is steamed, mix it and the cilantro into the venison/beef.
Put poblanos in 13″x9″ baking dish cut side up.
Stuff the poblano peppers with the meat and rice mixture.
Cover in cheese. Use as little or as much as you like.
Cover dish with foil and seal tightly.
Bake at 400 degrees for 15-20 minutes until cheese is melted.
Enjoy and try not to over eat!!!

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Serves: 6-8 (estimated)
Prep Time: 15-30 minutes
Cook Time: 2 hours

Serves: 1-2
Prep Time: 15 minutes