Stuffed Poblanos

Poblano peppers can vary in heat. This batch was zippy! If you like really spicy dishes you can add a diced jalapeno to the meat mixture.  The meat mixture cooked as patties would make awesome sliders!


For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce

Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.

In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers.  Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side.  Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.

Spicy Vodka Tomato Sauce

This is amazing over meatballs in a crockpot.  Take the meat mixture from my Meatloaf Pie with Basil Ricotta Filling and scoop onto a Pam sprayed baking sheet.  Bake at 350 for about 20min.  Cool to room temp, then place on a clean baking sheet in a single layer and freeze.  Place in a ziplock freezer bag for game day or a quick week day meal.

For the sauce:
2 swirls EVOO
2-5 garlic cloves, smashed with the back of your knife
1 Tbsp (a large squirted blob from a tube) tomato paste
Red chili pepper flakes to your spiciness level
1/4 - 1/2 cup vodka  (for spice lovers, use Absolute Peppar!)
8oz can tomato sauce - I use Goya Spanish Style
1 large can 28-32 oz  crushed tomatoes
salt to taste
Opt:  to make creamy or blush sauce, use heavy cream at the end, or FF half and half, about 1/2 cup

In a large skillet with sides, heat the oil over medium heat with the smashed garlic cloves.  When cloves just start to brown, add the chili pepper flakes and stir for 30 sec, then squirt in the tomato paste and stir until the paste is incorporated into the oil.  Carefully add the two types of tomatoes and the vodka,  stirring to combine. Lower heat so the sauce is barely bubbling and put a spatter shield on top.  Do not use a lid - you want some of the water to evaporate so you have a thicker sauce.  Cook until sauce has thickened, about 20-30 min.  Season with salt.  Add the cream at this point if using to make a blush sauce.

If using in the crockpot:  Place frozen meatballs in the crockpot set to high.  Make the sauce, but you only have to let it simmer for a few minutes while the crockpot heats up.  Pour the sauce over the meatballs and continue cooking on high 2-3 hours.  Lower setting to warm and set up your serving line.  I suggest using a crockpot liner - cleanup is a breeze with them.   Meatballs can be eaten plain, on top of pasta or on little rolls as sliders/subs.  Set out more chili pepper flakes, slices of provolone cheese for subs, parmesan cheese for topping or shredded mozzarella.