Description
These Beef and Rice Stuffed Poblano Peppers combine smoky charred poblano peppers with a flavorful ground beef, rice, and tomato filling, topped with melted Mexican-blend cheese. The dish is broiled and baked to perfection, delivering a comforting and delicious meal perfect for weeknights or special occasions.
Ingredients
Scale
Rice and Peppers
- 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
Beef Filling
- 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 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 to low. Simmer until 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 preheat the broiler on high. Toss the poblano pepper halves with 1 tablespoon of olive oil and arrange them cut side down on a large baking sheet. Broil, watching closely, until the peppers start to char in spots, about 5 minutes. Turn cut side up and broil until crisp-tender, about 2 more minutes. Let cool slightly.
- Cook the Beef Mixture: Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, chopped onion, and garlic. Season with salt and pepper, and cook, stirring occasionally, until beef is browned and cooked through, about 7 minutes.
- Add Spices and Tomatoes: Stir in finely chopped chipotle chile, tomato paste, dried oregano, and ground cumin into the beef mixture. Cook for about 1 minute until fragrant. Add fire-roasted diced tomatoes, bring to a boil, then reduce heat to medium-low and simmer until the liquid slightly reduces, about 5 minutes.
- Combine Rice and Beef Filling: 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; season lightly with salt and pepper. Stuff each pepper generously with the beef and rice mixture and top with shredded Mexican-blend cheese. Cover tightly with foil.
- Bake the Stuffed Peppers: Bake in the preheated 400°F oven until the peppers are tender, approximately 25 minutes.
- Broil to Brown Cheese: Remove foil and switch the oven to broil. Broil the stuffed peppers, watching closely, until the cheese is bubbly and lightly browned, about 2 to 3 minutes.
- Serve: Arrange stuffed peppers on a serving platter and garnish with additional fresh cilantro. Serve hot and enjoy.
Notes
- To reduce heat, carefully remove all seeds from the poblano peppers before stuffing.
- For authentic flavor, use Mexican-blend cheese; cheddar or Monterey Jack are good alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a vegetarian version, replace ground beef with seasoned cooked lentils or a plant-based meat substitute.
- Watch the peppers carefully while broiling to avoid burning the cheese or peppers.
Keywords: Stuffed Poblano Peppers, Ground Beef Recipe, Mexican Stuffed Peppers, Beef and Rice Stuffed Peppers, Mexican Dinner