Ground Beef Stuffed Poblano Peppers with Rice & Lime Yoghurt

In a saucepan bring salted water to the boil.

Preheat the oven to 180C.

Finely chop the garlic, fresh coriander and the brown onion.

Cut the lime in half, juice half, cut the remaining into wedges..

Slice the Poblano Peppers into halves and remove the seeds and ribs.

Add the rice to the boiling water.

Place the poblano peppers on a baking tray and drizzle with olive oil and season with salt and pepper.

Place in the oven and allow to roast.

In a saucepan heat olive oil over medium heat.

Add the garlic and onion; cook stirring frequently until softened.

Stir in the tomato paste and cumin.

Increase to high heat and add the mince beef; season with salt and pepper.

Continue to cook the beef breaking apart and ensuring it is browned.

Drain the rice.

Stir the golden raisins and cooked rice into the mince and a splash of water.

Cook, stirring occassionally, until well combined. Season with salt and pepper.

Remove the poblano peppers from the oven and stuff with as much of the filling as possible.

In a small bowl, combine the yoghurt, lime juice and half of the coriander.

Distribute the remaining filling between serving plates.

Serve the stuffed poblanos atop the filling.

Garnish with the remaining coriander, lime wedges and the lime-yoghurt.