Beef and Poblano Stuffed Pepper Ramekins

Ingredients

• 1.5 lb beef chuck roast, trimmed and cut into chunks
• 6 poblano peppers, halved and seeded
• 3 tbsp olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 chipotle chile in adobo, minced
• 1 cup crushed tomatoes
• 1 cup beef broth
• 1 tbsp apple cider vinegar
• 0.25 cup fresh cilantro, chopped(optional)
• 3 lime wedges(optional)
• 1.5 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1

   Preheat oven to 325°F. Pat beef dry and season generously with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef chunks on all sides until deeply browned, about 8 minutes. Remove and set aside.

3. 3

   Add remaining oil and the onion; cook 5 minutes until softened. Add garlic, cumin, smoked paprika, and oregano; toast 1 minute until fragrant.

4. 4

   Return beef to the pot. Add crushed tomatoes, beef broth, chipotle, and vinegar. Cover and braise in the oven for 2 hours, until beef shreds easily with a fork.

5. 5

   Remove beef, shred with two forks, and reduce the braising liquid on the stovetop over medium heat for 10 minutes until thickened. Fold shredded beef back into the sauce.

6. 6

   Increase oven to 425°F. Arrange poblano halves cut-side up in a baking dish, brush with a little oil, and roast 10 minutes to soften.

7. 7

   Spoon the shredded beef mixture into each poblano half, mounding slightly. Pour any remaining sauce around the peppers.

8. 8

   Bake 20 minutes until edges are caramelized and peppers are tender with light char spots.

9. 9

   Rest 5 minutes, then finish with fresh cilantro and a squeeze of lime before serving.