Description
These Beef and Rice Stuffed Poblano Peppers are a flavorful and satisfying dish that combines tender poblano peppers with a savory beef and rice filling, topped with melted cheese.
Ingredients
Units
Scale
Main Ingredients:
- 1/2 cup long-grain or jasmine rice
- Kosher salt
- 3/4 cup water
- 4 large poblano peppers (about 1 1/4 lb. total), halved lengthwise, ribs and seeds removed
- 2 Tbsp. extra-virgin olive oil, divided
- 1 lb. ground beef
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- 1 chipotle chile in adobo, finely chopped
- 2 Tbsp. tomato paste
- 2 tsp. dried oregano
- 3/4 tsp. ground cumin
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 1/4 cup chopped fresh cilantro leaves, plus more for serving
- 1 1/2 cups shredded Mexican-blend cheese
Instructions
- Cook Rice: Combine rice, water, and salt in a saucepan, simmer until tender.
- Broil Peppers: Broil poblano peppers until slightly charred.
- Cook Beef Mixture: Brown ground beef with onion, garlic, and spices, then add tomatoes.
- Stuff Peppers: Mix beef mixture with cooked rice, stuff peppers, and top with cheese.
- Bake: Bake stuffed peppers until tender, then broil until cheese is bubbly.
- Serve: Top with cilantro and enjoy!
Notes
- Remove pepper seeds for less spice.
- Use Mexican-blend cheese for authentic flavor.
- Leftovers can be refrigerated and reheated.
- For a vegetarian version, substitute beef with lentils or plant-based meat.
- Watch peppers closely while broiling to prevent burning.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg