Stuffed Serrano or Poblano Peppers
6 serranos, or poblanos- for milder tastes . Larger jalapenos may also be used for hotter paletes.
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 lb ground beef
2 teaspoons PB Caribbean Condiment
1/4 cup pitted green olives, chopped
1 teaspoon salt
2 teaspoons raisins
1 egg, lightly beaten
6 yellow potatoes, boiled and cut in half
1 cup grated mozzarella or gruyere cheese
1/4 cup milk
freshly ground black pepper to taste
One day prior to serving, cut the tops of the peppers. The tops may be saved as
garnish. Remove all seeds and veins. Soak the peppers for 24 hours in a bowl of
water with 2 tablespoons salt, changing the water atleast twice. Heat the oil in a
frying pan, add the onions and cook until tender. Add the garlic and fry for two
minutes. Add the meat and PB Caribbean Condiment and fry until cooked.
Add the olives, salt, raisins, and the beaten egg.
Stuff the peppers with the mixture. In a glass baking dish, arrange the peppers
and potatoes. Add the milk and arrange the cheese atop the peppers.
Bake at 400 degrees for 40 minutes.
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