Roasted Poblanos stuffed with a creamy mixture of rice, tomato sauce, carne asada, and a layer of refried beans.
Broiler Method- Place Poblanos in a baking dish, use the same one that you will be baking them in, and place under the broiler. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Open Flame Method- If you have a gas grill you can hold the poblano with tongs and roast them over the open flame. Rotate each poblano till each side gets charred and blistered. Then remove from the oven and cover the dish with plastic wrap till they become cool enough to handle.
Add Roma Tomatoes, half of a small white onion, garlic cloves, and chicken broth to a blender and blend till pureed. If using water then add 1/2 tsp of salt. Taste and add more if needed.
I used sirloin steak and diced into small cubes. Place 1 Tbsp oil on the steak and season with salt and pepper and stir well. Heat a cast iron skillet over medium-high heat and cook steak, turning to get all the sides. When the beef is done, add rice and tomato sauce mixture. Lower heat and allow to simmer till the rice absorbs some of the sauce. It will still be a little saucy.
Once Poblanos are cooled, gently remove the top layer of pepper. You will be left with a soft green skin. Cut the peppers in half, I left the stems on, and remove all of the seeds. Set in a greased baking dish.
Spread a spoonful of refried beans on the poblano, then spoon carne asada rice mixture on top. Sprinkle with cheese or omit for dairy free. Place the stuffed poblanos into the oven at 350 degrees for about 15 minutes. To get the cheese browned, turn on the broiler for about a minute or two.
If you don't have Fresh tomatoes, you can make the sauce with an 8oz can of tomato sauce.