Description
These Beef and Rice Stuffed Poblano Peppers combine tender roasted poblano peppers filled with a flavorful mixture of ground beef, seasoned rice, tomatoes, and spices, all topped with melted Mexican-blend cheese for a hearty and satisfying meal perfect for dinner.
Ingredients
Scale
Rice
- 1/2 cup long-grain or jasmine rice
- Kosher salt
- 3/4 cup water
Poblano 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 rice, 3/4 cup water, and a large pinch of kosher salt. Bring to a boil over medium-high heat. Cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 17 minutes.
- Broil the Poblano Peppers: Place a rack in the upper third of the oven and heat the broiler on high. On a large baking sheet, toss the poblano peppers with 1 tablespoon olive oil, then arrange cut side down. Broil closely watching until just starting to char in places, about 5 minutes. Turn peppers cut side up and broil until crisp-tender, about 2 minutes more. Let cool slightly.
- Cook the Beef Mixture: Preheat oven to 400°F. In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add ground beef, chopped onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 7 minutes.
- Add Seasonings and Tomatoes: Stir in chipotle chile, tomato paste, oregano, and cumin. Cook, stirring, until fragrant, about 1 minute. Add fire-roasted diced tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer until liquid reduces slightly, about 5 minutes.
- Combine Rice and Beef Mixture: Fluff cooked rice with a fork and stir into beef mixture with 1/4 cup chopped fresh cilantro. Arrange poblano peppers cut side up in a 13×9-inch baking dish; season with salt and pepper. Stuff each pepper generously with beef and rice mixture. Top with shredded Mexican-blend cheese. Cover tightly with foil.
- Bake and Broil: Bake in preheated oven until peppers are tender, approximately 25 minutes. Remove foil and switch oven to broil. Broil peppers until cheese is bubbly and lightly browned, about 2 to 3 minutes, watching closely to prevent burning.
- Serve: Arrange stuffed peppers on a platter, top with additional fresh cilantro, and serve hot.
Notes
- To avoid overly spicy heat, remove seeds carefully from the poblano peppers before stuffing.
- Use a Mexican-blend cheese for authentic flavor; alternatively, cheddar or Monterey Jack work well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute ground beef with seasoned cooked lentils or plant-based meat alternatives.
- Make sure to watch the peppers closely while broiling to prevent burning.
Keywords: stuffed poblano peppers, beef stuffed peppers, Mexican stuffed peppers, rice and beef peppers, baked stuffed peppers