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
Scale
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.
