"Leave the gun. Take the cannolis."--Clemenza, in The Godfather


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This recipe for BEEF- STUFFED POBLANO CHILIES OR BELL PEPPERS, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, March 1, 2009


I stopped stuffing Bell peppers along time ago and switched to the spicy yet mild Poblano or Anaheim Chili. Use your favorite, they are all good.

1 ½ pounds Ground beef
6 large Poblano peppers
1 large onion diced
4 cloves garlic diced
1 TBL dried Italian seasoning
1 egg
3 cups tomato sauce
1 ½ cups Jack or your favorite melting cheese

Preheat oven to 350
Sauté onions and garlic until limp, let cool

Cut tops off Bell Peppers and seed and rinse. Cut an H size slit in the flat side of a Poblano chili. near the stem. Open the H, like window shutters, carefully remove seeds and rind, rinse. If you break the shutter off save it to set on top.

Mix all ingredients but the tomato sauce and cheese in a mixing bowl, including the cooked onions. Make in 6 meat balls. Pack each chili with meat mixture. Pour about 1 cup of tomato sauce on bottom of a 9X13 inch pan, place stuffed peppers on sauce. Pour remaining tomato sauce on peppers, bake covered for 45 minutes or until pepper is fork tender. Sprinkle ¼ cup grated cheese on chilies and bake uncovered until cheese has melted and starts to brown. Serve with rice. Denny loves them reheated in the morning with 2 over easy eggs.




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