|Large poblano peppers stuffed with ground pork.|
Serve with light pomegranate vinaigrette.
A great side dish anytime!
2 large poblano peppers halved and seeded
1 cup ground pork
1 medium size onions minced
Amazing dry rub for seasoning
1/4 cup bread crumbs mixed with some olive oil
Mixed everything in a bowl except for bread crumbs and stuffed each halved poblano with the pork mixture and topped with bread crumbs.
Put on the baking sheet and baked in a preheated oven of 375 F for 15-20 minutes until golden.
Light Pomegranate Dressing:
3- tablespoons of pomegranate balsamic vinegar (or use pomegranate juice thinned with a tablespoon of balsamic vinegar)
2 tablespoon olive oil
Pinch of salt
Whisk until incorporated and pour some over the dish.