Stuffed Poblano Peppers With Fresh Pineapple, Cactus Paddle, and Habanero Salsa

Stuffed Poblano Peppers 

With Fresh Pineapple, Cactus Paddle, and Habenero Salsa

kosher

Poblanos are fruity pepper with a touch of heat.  They are like a cross between a bell pepper and a jalapeno. Cactus paddle, also known as nopales, can be found in many Mexican groceries and green grocers.  Nopales often come with the cactus needles still attached, and they need to be scraped off.

Stuffed Poblano Peppers 

With Fresh Pineapple, Cactus Paddle, and Habanero Salsa

Serves 4

Fresh Salsa

1 Cup Fresh Pineapple Diced

1/2 Cup Red Onion Diced

1 Large Cactus Paddle Needles Removed and Diced

1 Habanero Pepper Diced (optional)

Juice Of 1 Lime

Salt and Pepper To Taste

Combine all ingredients in a bowl, and refrigerate for 1 hour to let the flavors come together.

Stuffed Peppers

2 Poblano Peppers, Cut in Half From Stem To Point, with ribs and seeds removed

1 lb Ground Beef

1 Large Red Spanish Onion, Diced
1/2 Cup of Corn Kernels

4 Cloves Garlic, Smashed and Chopped

1 Cup Jarred Salsa

Salt and Pepper to Taste

Olive Oil

Preheat your oven to 350F.  In a skillet (cast iron if you have it) over high heat, add 2 tablespoons of olive oil and saute the corn, onions, and garlic and season with salt and pepper.  Once the onions are translucent, crumble the meat into the pan, and cook until browned, then add the salsa and cook until everything comes together.  Fill the pepper halves with the meat mixture, and bake on an oiled cookie sheet until until the peppers are soft.  Top with homemade salsa and enjoy!