Kinky Peppers

       Did you know peppers will cross pollinate if you plan them too close together? Kinky peppers!!! What does this have to do with a recipe you ask???
       Last night we had our close friends over for dinner and this happened to coincide with SA bringing some peppers home from his bosses house.  I checked the peppers out and from what I could tell by observing them, there were three kinds, Poblano, Serrano and one that I couldn't not identify but looked hot.  Clearly I was using sound reasoning on determining the heat of the last.
I decided that there was only one thing to do with the Poblanos:

Stuffed Peppers:
6 Poblano Peppers, roasted and skinned*
1/4 Pound ground beef
1/2 onion finely chopped
1/4 c. roasted corn
1/4 c. mushrooms
2 Tbsp. toasted walnuts
4 Tbsp. Cotija cheese
1 garlic clove minced
1/4 tsp. cumin
salt
pepper
1 14.5 oz. can of red enchilada sauce

     In a small skillet brown ground beef, onions and garlic.  While the beef is cooking toast the walnuts for 3 minutes over medium heat or until slightly browned.  Be careful not to let the nuts burn.  When meat is almost done add mushrooms, corn, cumin and 2 Tbsp of the red enchilada sauce.  Continue cooking until meat is browned..  Remove from heat and mix in walnuts, cheese and salt and pepper to taste.  Carefully stuff each of the peppers with the meat mixture and place in greased baking dish.  Cover with the rest of the can of enchilada sauce and bake at 350 for 20 minutes.  At this point I added more cheese and put it under the broiler for a few minutes until cheese was melted.
    

     The flavor of the stuffing was awesome(SA said the peppers were tingly-tastic to his taste buds, which I think is good!), complex and nutty but mellow from the cheese it was a great accompaniment to the pepper, unfortunately, the peppers had cross pollinated and were a bit too spicy for our palate.  I think the next time I try to make these I will taste one of the Poblanos before I stuff them all.
     *How to Roast peppers:
Wash peppers and cut off stem, rinsing out all seeds.  Place on a baking sheet in the broiler for five minutes watching carefully.  You want the peppers to start to bubble and skorch.  Once one side has bubbled, flip them over and do the other side.  After both sides have skorched put the peppers in a brown paper bag in the freezer for 15-20 minutes.  Once the peppers have cooled you should be able to skin them easily.