When we were looking for jalapeno peppers, we also came across poblano peppers. Poblano peppers look like small green bell peppers but are chilli peppers. They are widely used in Mexico in all kinds of dishes. You may know them better as ancho chile peppers. That’s the name when they’re dried.
We stuffed these mild peppers with rice, beans, corn, skirt steak and cheese. It’s almost like an inverted fajita without the tortilla.
This recipe starts with the skirt steak. Skirt steak is a long and thin cut of meat from the cow’s diaphragm. It is real work meat that you can recognize by the coarse thread and has a distinct beef flavour. The meat is quite chewy, but if you cut it in the right way, perpendicular to that coarse thread that runs across the skirt steak, it is wonderfully tender.
Because the skirt steak is very thin, we want to grill it over direct heat. This way, we get a nice crust and a perfect medium rare inside. This goes really quickly because of the sugar in the dry rub. So you have to pay attention. Otherwise, the sugars will burn and leave a bitter taste.
Cut the poblano peppers in half and empty them. We do that with a teaspoon that is slightly sharper than the rest of the teaspoons in the kitchen drawer. This way, you can easily scrape all the seeds and glands from the pepper.
Then we fill them with rice, a few strips of skirt steak and a little cheese. We place the stuffed peppers on so-called cake grates. That is a rack with a fine-mesh grid on which you can typically cool a cake.
We mainly use them for smaller things you want to cook in the grill. The grates also make them easier to get in and out of the grill.
So these are our stuffed poblano peppers with skirt steak. If you try this to make, let us know in a comment below. Or better! Could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what it looks like.
- Skirt steak
For the dry rub
- 2 tsp chilli powder
- 1 tsp smoked paprika powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp white sugar
For the peppers
- 10 poblano peppers
- 1 cup rice
- 1 1/2 cup chicken stock
- 4 tomatoes
- Can of black beans
- canned corn
- Grated Gouda cheese
- Mix the ingredients for the dry rub and sprinkle the skirt steak on both sides. Leave this for 45 minutes while you light the barbecue.
- Grill the skirt steak over high heat on both sides until you see a nice crust. Then let it cool.
- Place the rice and chicken stock in a saucepan and cook the rice. Stir a few times in between.
- Cut the tomatoes into small cubes and toss this with the cooked rice, beans, and corn.
- Cut the poblano peppers in half and remove the seeds and ribs. Fill each pepper with a heaping tablespoon of the rice mix.
- Cut the skirt steak perpendicular to the wire into thin strips and place it on the rice. Then sprinkle cheese over it.
- Cook the stuffed peppers for half an hour at 180ºC (356F) until the peppers are soft and the cheese has melted.