Poblano and Anaheim Peppers Stuffed With Gorgonzola Cheese, Rice & Hamburger

It's the season for hot peppers and what better way to spice up a meal and give it a bit of extra flavor than with stuffed poblano and anaheim peppers! If your taste buds aren't fans of spicy foods, don't worry – these two peppers are on the mild side and even my two year old son had no problem eating them. They have just enough spice to get your taste buds kicking, but not so much that you're running to the refrigerator to grab a glass of milk and chug it down. :-)

 

What You'll Need - Servers 4-6

• 6-8 organic poblano and anaheim peppers with tops cut off and seeds removed - try to get larger ones as they are easier to stuff
• 1lb organic hamburger
• 1/2 lb of gorgonzola cheese broken into small pieces
• 1 1/4 cup of organic cream
• 2+ Tbsp. white flour or another thickening agent like arrowroot or cornstarch
• 3/4 cup brown rice
• 1 1/2+ organic, beef stock/broth - enough broth to cook your rice in 
• 1 small red onion, diced
• 2-3 fresh garlic scapes, chopped into 1/4" or smaller pieces - if you don't have the garlic scapes, use two cloves of smashed, chopped garlic
• Olive oil

Getting Started
 
1. In a small pot bring your beef stock to a simmer and then add your brown rice. Turn the heat down to low, cover the pot with a lid and cook for about 45 minutes or until rice is done. Set aside.

2. While rice is cooking, over medium-high heat, saute your onion in olive oil for 1-2 minutes then add your hamburger and cook until browned.

3. Place cooked hamburger on a plate covered in paper towel to drain all of the fat.

4. While your hamburger is cooking or right afterwords, turn on your oven's broiler. Place your peppers on a cookie sheet and put under the broiler until their skins blister. Alternatively, if you have a gas stove you can place the peppers directly on the flame and blister the skins this way. That is how I always did my peppers when I had a gas stove available to me.

 5. Remove the skin from the exterior of the peppers. You may have to flip the peppers so the other side blisters and the skin is more easily removed. If you have some plastic gloves they are very handy to use at this point, since the capsicum oil in these little babies can burn your hands if you aren't careful. Definitely don't touch your face, like accidentally rubbing your nose or eyes. I've done that before and boy does it hurt.

6. In another small pot or pan add 3/4 cup cream and all but 2 Tbsp. of your gorgonzola cheese. Heat and stir cream until cheese has melted then add your 2 Tbsp. of flour. Stir the mixture until it has thickened considerably. You are looking for the consistency of yogurt. If your sauce is too thin all of your delicious stuffing will run out of the peppers.

7. Place your cooked hamburger, cooked rice and your sauce back into the pan you cooked your hamburger in and warm it up if it has cooled, then toss in your fresh garlic scapes or garlic. Finally stuff your pepper fulls of this yummy mixture

8. Once you have stuffed all your peppers you may want to warm them back up, so they are piping hot when you serve them. Place your stuffed peppers on a lined cookie sheet or in a casserole dish and place on the center rack in your oven. Broil them for about 3-5 minutes or longer if necessary until they are hot.

9. While you warm up the peppers, place your remaining cream and gorgonzola cheese in a small pot over medium heat and warm until cheese has melted. Stir in about 1 teaspoon of flour and stir sauce until it begins to thicken, about 2-3 minutes.

10. Pour a little bit of sauce on each plate and then place peppers on top. Garnish with scallions or even garlic scapes.

Enjoy!