If you’re craving a dish that brings vibrant color, smoky depth, and rich, comforting flavors all in one, look no further than this Beef and Rice Stuffed Poblano Peppers Recipe. It’s a delightful melding of tender poblano peppers filled with a hearty mixture of seasoned ground beef, fluffy rice, and melted cheese, delivering a mouthwatering meal that feels both wholesome and festive. Each bite offers a perfect balance between the mild heat of the poblanos and the smoky, savory filling, making it one of those dishes you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Every ingredient in this Beef and Rice Stuffed Poblano Peppers Recipe plays a crucial role, combining simple pantry staples with fresh additions to create layers of flavor and texture. From the smoky, slightly spicy poblanos to the rich ground beef and fragrant herbs, each component complements the others beautifully.
- Long-grain or jasmine rice: Provides fluffy, tender texture that soaks up all the savory juices.
- Kosher salt: Enhances the natural flavors without overpowering them.
- Water: Essential for perfectly cooking the rice to a fluffy consistency.
- Large poblano peppers: Mildly spicy and smoky, perfectly sturdy to hold the filling.
- Extra-virgin olive oil: Adds richness and helps char the peppers beautifully.
- Ground beef: The hearty and flavorful protein base for the filling.
- Small yellow onion: Provides sweetness and depth to balance the spice.
- Garlic cloves: Infuses the beef mixture with savory aroma and taste.
- Freshly ground black pepper: Adds a bit of sharpness and warmth.
- Chipotle chile in adobo: Offers a smoky heat boosting the complexity of flavors.
- Tomato paste: Gives the filling a rich, concentrated tomato flavor.
- Dried oregano: Brings subtle earthiness that’s essential in Mexican-inspired dishes.
- Ground cumin: Adds a warm, nutty undertone to the filling.
- Fire-roasted diced tomatoes: Enhance the smoky vibe while adding juiciness.
- Fresh cilantro leaves: Brightens the dish with fresh herbal notes.
- Shredded Mexican-blend cheese: Melts into a luscious topping that ties everything together.
How to Make Beef and Rice Stuffed Poblano Peppers Recipe
Step 1: Cook the Rice
Start by cooking the rice perfectly—it’s the foundation of this recipe’s delicious filling. Combine your rice with water and a generous pinch of kosher salt in a small saucepan. Bring to a boil, then reduce the heat to low and cover to let it simmer until tender and all the water is absorbed. This step takes about 17 minutes and ensures the rice is fluffy, not mushy, creating the perfect texture to mix with the other ingredients.
Step 2: Char the Poblano Peppers
Next, we turn our attention to the stars of the show—the poblano peppers. Using your oven’s broiler, roast these until the skins are just starting to char and blister. This quick broiling intensifies their smoky flavor and softens them slightly while keeping their structure intact for stuffing. Tossed with olive oil and broiled cut side down first, then flipped to finish cooking, the peppers develop a lovely tender-crisp texture that adds so much character to the dish.
Step 3: Cook the Beef Mixture
While the peppers cool, heat olive oil in a large skillet and cook the ground beef along with chopped onion and garlic. Season with salt and freshly ground pepper to taste. The beef should brown nicely, releasing rich, meaty aromas as the onions soften and the garlic infuses the mix. This part builds the hearty base for the filling that will bring the stuffed poblanos to life.
Step 4: Add Seasonings and Simmer
Now it’s time to pack in the flavors that make this Beef and Rice Stuffed Poblano Peppers Recipe unforgettable. Stir in the smoky chipotle chile, tomato paste, dried oregano, and cumin, cooking just until fragrant. Then add the fire-roasted tomatoes to create a saucy, slightly thickened mixture. Let this simmer gently, allowing the flavors to meld and deepen for about five minutes. The result is a robustly seasoned filling that’s both spicy and comforting.
Step 5: Combine Rice and Beef Mixture
Fluff the cooked rice with a fork, then fold it into your richly flavored beef mixture along with freshly chopped cilantro. This step brightens the filling and balances the spices with fresh herbal notes. Arrange your poblano halves in a baking dish, season them lightly, and generously stuff each pepper with this delicious combination. Finally, top each one with a generous amount of shredded Mexican-blend cheese for that irresistible melty finish.
Step 6: Bake the Stuffed Peppers
Bake the assembled peppers in a preheated 400°F oven, keeping them covered with foil to trap steam and soften until perfectly tender, about 25 minutes. Then remove the foil and switch the oven to broil, allowing the cheese to bubble and brown slightly, creating a golden and inviting crust. This final step adds texture and a gorgeous presentation that makes these stuffed poblanos simply irresistible.
Step 7: Garnish and Serve
Once out of the oven, sprinkle extra fresh cilantro over the top for a burst of color and freshness. Serve your Beef and Rice Stuffed Poblano Peppers Recipe piping hot on a beautiful platter—each bite offering smoky, cheesy, and savory flavors that make every mouthful feel like a celebration.
How to Serve Beef and Rice Stuffed Poblano Peppers Recipe
Garnishes
Fresh cilantro always shines as a garnish here, offering a bright herbal lift that beautifully contrasts with the richness of the filling. A dollop of sour cream or a squeeze of fresh lime juice can also highlight the smoky, spicy flavors and add cooling creaminess that balances warmth perfectly.
Side Dishes
This recipe pairs wonderfully with simple sides like a light green salad dressed with citrus vinaigrette or a scoop of creamy guacamole. For heartier meals, try serving alongside Mexican rice or refried beans, which complement the smoky notes and add more layers of texture and flavor to the meal.
Creative Ways to Present
For a fun twist, you can chop the stuffed poblanos into bite-sized pieces and serve them as a vibrant appetizer on a platter with toothpicks. Alternatively, place each pepper on a bed of cilantro-lime rice and drizzle with a smoky chipotle sauce for a restaurant-worthy presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to four days. Be sure to cool them completely before storing to preserve texture and flavor. When you’re ready to enjoy, simply reheat until warmed through.
Freezing
You can freeze the baked stuffed poblano peppers for longer storage. Wrap each pepper tightly in foil or place them in a freezer-safe dish, then freeze for up to three months. Thaw overnight in the refrigerator before reheating gently for the best texture.
Reheating
Reheat the stuffed peppers in a preheated oven at 350°F, covered with foil to prevent drying out, for about 15-20 minutes. Remove the foil during the last few minutes to refresh the melted cheese topping, or use the broiler briefly for that bubbly golden finish reminiscent of fresh baking.
FAQs
Can I use a different type of pepper for this recipe?
Absolutely! While poblanos provide a mild smoky heat, you can substitute with bell peppers for a milder flavor or Anaheim peppers for a spicier kick. Just be mindful of their size and thickness to ensure proper cooking and stuffing.
Is it possible to make this recipe vegetarian?
Yes, simply swap the ground beef for a plant-based protein like cooked lentils, crumbled tempeh, or a mix of sautéed mushrooms and black beans. The same seasoning and cooking method work beautifully with these alternatives.
How spicy is this Beef and Rice Stuffed Poblano Peppers Recipe?
This recipe has a moderate level of heat thanks to the smoky chipotle chile and the poblanos. If you prefer milder, reduce or omit the chipotle, and if you love spice, add an extra chipotle or some chopped jalapeño to the filling.
Can I prepare this recipe in advance before baking?
Yes, you can stuff the peppers ahead of time and store them covered in the refrigerator for up to 24 hours before baking. This makes it a great option for easy entertaining or weekday meal prep.
What kind of cheese works best for this dish?
A Mexican-blend cheese is ideal because it melts well and offers a nice balance of flavors from cheddar, Monterey Jack, and sometimes queso quesadilla. Feel free to experiment with mozzarella or even a spicy pepper jack for a twist!
Final Thoughts
This Beef and Rice Stuffed Poblano Peppers Recipe is truly a crowd-pleaser that brings warmth and comfort in every bite. It’s the kind of dish that feels special yet comes together with surprisingly simple ingredients. Whether for a family dinner or a laid-back gathering with friends, give this recipe a try—you’ll find yourself reaching for it again and again because it’s just that good.
Print
Beef and Rice Stuffed Poblano Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 54 minutes
- Total Time: 1 hour 9 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Beef and Rice Stuffed Poblano Peppers combine smoky charred poblano peppers with a hearty mixture of seasoned ground beef, aromatic spices, and fluffy rice, all topped with melted Mexican-blend cheese. This flavorful and comforting dish is perfect for a satisfying dinner that showcases bold southwestern flavors.
Ingredients
Rice
- 1/2 cup long-grain or jasmine rice
- Kosher salt
- 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
- 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: In a small saucepan, combine the rice, 3/4 cup water, and a large pinch of kosher salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
- Char the Poblano Peppers: Place a rack in the upper third of the oven and heat the broiler on high. Toss the poblano pepper halves with 1 tablespoon of olive oil on a large baking sheet. Arrange them cut side down and broil, watching carefully, until they start to char in spots, about 5 minutes. Turn them cut side up and broil for another 2 minutes until crisp-tender. Remove and let cool slightly.
- Cook the Beef Mixture: Preheat oven to 400°F. In a large skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add ground beef, chopped onion, and garlic; season with salt and freshly ground black pepper. Cook, stirring occasionally, until the beef is browned and cooked through, about 7 minutes.
- Add Seasonings and Simmer: Stir in the chopped chipotle chile, tomato paste, dried oregano, and ground cumin. Cook while stirring until fragrant, about 1 minute. Add the can of fire-roasted diced tomatoes and stir to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the liquid slightly reduces, about 5 minutes.
- Combine Rice and Beef Mixture: Fluff the cooked rice with a fork and stir it into the beef mixture along with 1/4 cup chopped fresh cilantro. Arrange the poblano peppers cut side up in a 13” x 9” baking dish and season them lightly with salt and pepper.
- Stuff the Peppers and Add Cheese: Generously fill each pepper half with the beef and rice mixture. Top evenly with the shredded Mexican-blend cheese. Cover the baking dish tightly with foil.
- Bake the Stuffed Peppers: Bake in the preheated 400°F oven until the peppers are tender, approximately 25 minutes. Remove the foil and switch the oven to broil. Broil the peppers, watching closely, until the cheese is bubbly and lightly browned, about 2 to 3 minutes.
- Garnish and Serve: Transfer the stuffed peppers to a serving platter, top with additional fresh cilantro leaves, and serve hot for a delicious meal.
Notes
- Be sure to watch the peppers closely while broiling to prevent burning.
- If you prefer less heat, reduce the amount of chipotle chile or omit it.
- Use freshly chopped cilantro for the best flavor in the filling and garnish.
- You can prepare the beef mixture ahead and refrigerate for up to a day before stuffing and baking.
- This dish pairs well with a simple green salad or warm tortillas.
