Slow-Cooker Shredded Beef Stuffed Poblano Peppers

Every year, we grow poblano peppers in the garden. Poblano peppers are large, typically mild, and delicious, making them perfect for stuffing.

I've used this seasoning blend in some of my other recipes because it's so delicious and made with easy-to-find ingredients that you probably already have. Simply combine 1 teaspoon each of chili powder, smoked paprika, cumin, garlic powder, onion powder, Mexican oregano, chipotle powder, and salt in a small bowl and stir.

Trim the roast of any excess fat, rub the meat thoroughly with the seasoning, and place it in a slow cooker on low for 7 hours or until it is tender enough to fall apart.

After cooking the beef, shred and roughly chop it into bite-sized pieces, then transfer the meat to a large bowl.

Add to the meat 1/2 cup of diced onion, 1 cup of drained Mexicorn, 1 cup of drained and rinsed black beans, and 1 cup of shredded pepper jack cheese, stirring until well combined.

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Cut the poblanos lengthwise and scoop out the seeds and membranes.

Coat the poblanos with olive oil, either by rubbing or spraying, and bake them for 12-15 minutes. This will make them soft and tender. Let them cool after baking until they're safe to handle.

Stuff poblanos with the shredded beef mixture and top with remaining pepper jack cheese. Bake for 12-15 minutes or until everything is heated through, and cheese is perfectly melted.

Top with a dollop of sour cream and serve with your favorite salsa. Enjoy!

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