Submitted by: Sharon Bruce
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Poblano chile peppers are stuffed with a mixture of beef, onion, garlic, olives, raisins, and almonds. Great served with quinoa.
Place the roast in a slow cooker and add the 2 tsp of beef bouillon and enough water to cover and stir in the bouillon (about 2 cups). Cover and cook for about 2 hours until the meat is tender and you are able to shredded it. (I dry season the meat with a organic no salt seasoning)
Meanwhile, cut each pepper in half length wise. Remove the seeds and membranes. In a saucepan, cook the peppers in boiling water until crisp tender, about 5 min. drain and set aside.
Remove cooked meat from slow cooker and shred into small pieces and set aside. Discard the bouillon mixture and add 1TB of oil Add the the onion and garlic and saute until softened, about 5 min. Add the 1 cup of salsa and simmer ro 3-5 min. Add the shredded meat to the skillet, stir in the olives, raisins and almonds. Season the mixture to taste with salt ( I find it doesn't need it because it was cooked in the bouillon) Spoon the meat mixture into each of the pepper halves and place the peppers on a lightly oiled baking pan.
4 Bake at 400 degrees F for 10-15 min or until warmed through. Meanwhile, in a blender or food processor, combine the 1 cup of salsa verde and Greek yogurt and blend. Drizzle the sauce over the prepared peppers and serve.