Description
This Beef and Rice Stuffed Poblano Peppers recipe features tender poblano peppers filled with a flavorful mixture of seasoned ground beef, long-grain rice, and aromatic spices. Topped with melted Mexican-blend cheese and fresh cilantro, this dish offers a delicious blend of smoky, spicy, and savory flavors perfect for a satisfying dinner.
Ingredients
Scale
Rice
- 1/2 cup long-grain or jasmine rice
- Kosher salt, to taste
- 3/4 cup water
Peppers
- 4 large poblano peppers (about 1 1/4 lb. total), halved lengthwise, ribs and seeds removed
- 2 Tbsp. extra-virgin olive oil, divided
Beef Mixture
- 1 lb. ground beef
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- Freshly ground black pepper, to taste
- 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
Topping
- 1 1/2 cups shredded Mexican-blend cheese
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear. In a small saucepan, combine the rice, 3/4 cup water, and a pinch of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand covered for 5 minutes.
- Prepare the Poblano Peppers: Preheat the oven to 375°F (190°C). Carefully halve the poblano peppers lengthwise, removing the ribs and seeds. Brush the peppers with 1 tablespoon of olive oil and place them cut side up on a baking sheet.
- Cook the Beef Mixture: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic and sauté until translucent and fragrant, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon.
- Season the Beef: Stir in the chopped chipotle chile, tomato paste, dried oregano, ground cumin, and freshly ground black pepper. Cook for 2 minutes to allow the flavors to meld. Add the can of fire-roasted diced tomatoes (with juices) and simmer for 5-7 minutes until the mixture thickens slightly.
- Combine Beef and Rice: Remove the beef mixture from heat and stir in the cooked rice and 1/4 cup chopped fresh cilantro. Mix thoroughly to combine.
- Stuff Peppers: Spoon the beef and rice mixture evenly into each poblano pepper half, dividing it equally among them. Top each stuffed pepper with a generous amount of shredded Mexican-blend cheese.
- Bake: Place the stuffed peppers in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the peppers from the oven, sprinkle with additional chopped cilantro, and serve warm for a hearty, flavorful meal.
Notes
- If you prefer a milder flavor, remove the ribs and seeds carefully from the poblano peppers to reduce heat.
- You can substitute ground turkey or chicken for beef for a lighter version.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- For a spicier kick, add extra chipotle chiles or hot sauce to the beef mixture.
- Serve with a side of sour cream or guacamole to complement the flavors.
