Poblanos Stuffed with Ground Beef, Corn and Fire-Roasted Tomatoes

Denis made this out of items we had on hand and I absolutely love it!

Poblanos Stuffed with Ground Beef, Corn and Fire-Roasted Tomatoes

4 large poblanos
1 tablespoon olive oil
1/2 medium onion, diced
5 garlic cloves, minced
1 pound ground beef
14 1/2 oz. can fire-roasted diced tomatoes
Mexican Seasoning (such as
3 ears fresh corn
8 ounces Mexican shredded cheese

Preheat oven to 500 degrees and place poblanos on the top rack. When skin is uniformly blackened, remove poblanos and place in a brown paper bag and close. Let rest for ten minutes or until cool to touch. Remove peppers and peel skin away. Cut tops of peppers and gently remove seeds.

In a large heavy bottomed skillet over medium heat, saute onions for 3 to 4 minutes until they begin to soften. Do not caramelize. Add garlic and cook for another minute. Add ground beef and saute until all pink is gone. Add tomatoes and seasoning and simmer for about 20 minutes.

Preheat oven to 375.

In the meantime, wrap each ear of corn in saran wrap and place in microwave. Cook on high for 7 minutes. When safe to handle, carefully let steam escape. Cut kernels off of each cob and place in bowl while ground beef mixture cooks.

When ground beef mixture is finished cooking, drain in a collander. Move mixture to a large bowl and add corn. When meat is slightly cooled add grated cheese and lightly mix.

Gently pack mixture into each of the poblanos. Place stuffed poblanos on a baking sheet sprayed with vegetable spray. If there is additional meat mixture left, make a packet of aluminium foil and place on sheet with poblanos.

Bake peppers for 20 to 25 minutes or until poblano start to darken. Serve with salsa and sour cream.