6 medium sized poblano peppers
1 lb ground beef
3 garlic cloves, minced
2 serrano peppers (more or less to your tolerance)
1 package button mushrooms, sliced
1 beefsteak tomato
2 tsp cumin
1 cup farro
Salsa verde ingredients:
5-6 sprigs cilantro, rough stems removed
Combine salsa verde ingredients in a blender.
Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast in the oven 5 to 7 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each poblano pepper. Using your hands, carefully open each poblano pepper; remove and discard the ribs and seeds.
While the poblano peppers cool, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add mushrooms, serrano pepper, and tomatoes. Cook, stirring frequently, 2 to 3 minute. Increase the heat to medium-high. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 4 minutes, or until browned and cooked through. Stir in the cooked farro. Cook, stirring occasionally, 1 to 2 minutes, or until well combined; season with salt and pepper to taste. Stir in salsa verde, reserving some to top the peppers.
Top peppers with grated cheese. Broil until melted. Spoon salsa verde over cooked peppers. Serve.