Mexican Stuffed Poblano Peppers are the perfect trifecta of salt, spicy and sweet. Salty pumpkin seeds combine with the spicy poblanos and a little bit of sweetness is added from the dried currants which are flecked throughout the ground beef & rice filling topped with a zesty lime crema. Delicious!
Cook rice. Roast poblano peppers in a 500 degree oven for 10-15 minutes. Remove from the oven and set aside to cool, leaving the oven on. Make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
While the peppers cool, in a large skillet, heat oil on medium-high until hot. Cook all the filling ingredients.
Stuff each pepper with the filling. Bake 4 to 6 minutes, or until heated through. Remove from the oven.
Drizzle the peppers with lime crema and sprinkle with remaining cilantro. Enjoy!