Danielle Walker's Against All Grain
Enchilada Stuffed Peppers with Chile Verde Sauce
Posted By Danielle Walker On May 23, 2013 @ 5:30 am
Danielle Walker - AgainstAllGrain.com
- 1½ pounds tomatillos, husked and rinsed
- 1 to 2 serrano chilies
- ¼ yellow onion
- 3 garlic cloves
- ¾ teaspoon sea salt
- 4 to 6 large Poblano peppers (may also be called pasilla peppers)
- 1½ pounds ground beef
- 1½ cups diced sweet potatoes, peeled (or butternut squash for SCD)
- ½ cup yellow onion, diced
- 1 cup shredded carrots
- 2 cups baby spinach
- 2½ teaspoons sea salt
- 2 teaspoons cumin
- 1½ teaspoon chili powder
- 1½ teaspoon ground corriander
- avocado or guacamole for serving
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil over high heat. Boil the tomatillos and serrano pepper for 10-15 minutes, or until the skins have shriveled slightly and the fruit has turned a dull army green. Drain and remove any stems.
- Meanwhile, brown the beef in a deep skillet over medium heat until cooked through. Drain the grease and return the beef to the pan. Add the sweet potatoes, onion, carrots, spinach, and spices. Sauté for 15 minutes until the vegetables have softened slightly.
- To make the sauce: add the tomatillos and serrano peppers to a blender or food processor. Blend with the onion, garlic, and sea salt until smooth.
- Cut a slit lengthwise on the top of each pepper. Gently scrape out the seeds from the inside the peppers and discard.
- Stuff each pepper generously with the mixture being careful not to tear the pepper.
- Spoon ¼ cup sauce over each pepper. Pour the remaining sauce into the bottom of a large baking dish and arrange the peppers in the dish.
- Bake, covered, for 15 minutes, then uncovered for 15 minutes until the peppers are soft and the sauce is hot.
- Serve with avocado or guacamole.
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