Lamb stuffed poblano peppers

These are definitely in the moroccan vibe, with the lamb, raisins, garbanzos and its kind of a sweet tart mixture loaded into a charred pepper.

I love these so much, there is just so many flavors that combine to make one yummy dish.

Since May 1-7 is national raisin week, my timing for this recipe is just perfect!

Poblanos are a fairly large wide pepper and are fairly mild. These are charred prior to stuffing and only go back in the oven for a few minutes prior to eating so they still keep a little of that fresh taste and a little bite to the texture.

I char mine directly on my gas cooktop, if you don't have gas you can just put them under the broiler and keep turning to char all sides.

Once charred let cool for a few minutes then rub off the charred skin.

This is a relatively easy recipe, but there are a few extra steps, but they're worth it, they really build the flavor.

Letting the onions and jalapenos start to caramelize, then letting the tomato paste and spices meld together, make all the difference.

Besides you'll be lost in the aroma you won't even notice!

These are great right out of the oven when the feta is soft, but equally as good at room temp.


Lamb stuffed poblano peppers

Serves 4

Total time 45 min

4 Poblano peppers

1 lb ground lamb

1 onion diced

1 small jalapeno sliced thin

1/4 cup currants

1 tsp cumin

3/4 tsp cinnamon

3/4 tsp corriander

3/4 tsp chili powder

2 Tb olive oil

3 Tb tomato paste

1 Tb balsamic vinegar

1 Tb worcestershire sauce

1 heaping tsp fresh minced garlic

1 15 oz can garbanzo beans drained

1 1/2 cups chicken stock

1/3 cup crumbled feta

fresh mint

olive oil for drizzling

salt and pepper

Char peppers either on a gas cooktop or in the broiler, turning to char all sides.

Let cool and peel off the charred skin.

Cut peppers in half lengthwise and take out stems and seeds. Place on a cookie sheet lined with parchment paper.

Pre heat oven to 375 degrees

In a skillet add 1 Tb olive oil and add the lamb, brown over medium heat crumbling as you stir. Once meat is cooked through, drain thoroughly and set aside.

In the same pan add the other Tb olive oil the onion and the jalapeno, a good pinch of salt and pepper and cook over med/low heat until the onions begin to caramelize about 10 minutes.

Add garlic, and tomato paste incorporate well and let cook for 1 minute, add seasonings and let cook for another minute.

If you've never bought this you should try it. It's from Trader Joes and so much easier than opening a can and storing leftovers.Just squeeze out what you need!

Add meat back into the pan along with the Worcestershire, the garbanzos, currants, balsamic, and broth raise heat to medium - medium/high and let cook until thickened about 6 minutes.

Fill each pepper half with a good scoop of the meat mixture and top with crumbled feta.

Put in the oven for 6-8 minutes just until the feta is nice and soft.

Sprinkle with fresh mint, a good drizzle of olive oil and a sprinkling of sea salt.


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