Ingredients
For the filling
1½ pounds ground beef
1 tsp black pepper
1 tsp paprika
2 garlic cloves, minced
⅓ Cup onion, diced
½ Cup potatoes, diced
½ Cup carrots and peas (canned, frozen, or fresh)
⅓ Cup corn
For the poblano peppers
4 poblano peppers
Mozzarella cheese, to taste
For the sauce
3 tomatoes
1 piece of onion
1 garlic clove
1 jalapeño pepper
1 tsp tomato bouillon
1 Cup water
Additional ingredients
A drizzle of oil
Onion slices, for frying
Instructions
In a skillet, add the ground beef. Season with the Spanglish Asadero Garlic Salt seasoning, black pepper, paprika, minced garlic, and diced onion. Mix well, cover, and cook for 15 minutes.
Add the diced potatoes, carrots, peas, and corn. Stir everything together, cover, and cook for another 15–20 minutes.
Meanwhile, roast the poblano peppers on a griddle or over an open flame until charred on all sides. Transfer them to a plastic bag and let them steam for 10 minutes. Remove the skin, make a slit, and remove the seeds.
Stuff each poblano pepper with the cooked ground beef mixture.
To make the sauce, blend the tomatoes, onion, garlic, jalapeño, Spanglish Asadero Garlic Salt seasoning, tomato bouillon, and water until smooth.
In a skillet, heat a drizzle of oil and fry a few onion slices until softened. Pour in the sauce and bring it to a boil.
Add the stuffed poblano peppers to the sauce. Sprinkle mozzarella cheese on top, cover, and cook until the cheese is melted.
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