Description
These Beef and Rice Stuffed Poblano Peppers are a flavorful and hearty dish featuring smoky poblano peppers filled with a savory mixture of ground beef, aromatic spices, fire-roasted tomatoes, and fluffy rice, all topped with melted Mexican-blend cheese. Perfect as a comforting dinner, this recipe combines Tex-Mex inspired flavors with fresh herbs for a satisfying meal.
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, bring 3/4 cup water to a boil with a pinch of kosher salt. Add the rice, reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Prepare the Poblano Peppers: Preheat your oven to 375°F (190°C). Halve the poblano peppers lengthwise and carefully remove the ribs and seeds. Brush each half with 1 tablespoon of the olive oil and place them cut-side down on a baking sheet. Roast in the oven for about 10 minutes to soften slightly, then remove and set aside.
- Cook the Beef Mixture: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 3-4 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes. Season with freshly ground black pepper. Stir in the chipotle chile, tomato paste, oregano, and cumin, cooking for another minute until fragrant.
- Add Tomatoes and Simmer: Pour in the fire-roasted diced tomatoes with their juices. Stir well and let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken. Stir in the chopped cilantro and cooked rice until well combined.
- Stuff the Peppers: Spoon the beef and rice mixture evenly into each roasted poblano pepper half. Arrange the stuffed peppers on a baking dish in a single layer.
- Add Cheese and Bake: Sprinkle the shredded Mexican-blend cheese generously over the stuffed peppers. Return the baking dish to the oven and bake for 15 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and garnish with additional fresh cilantro leaves. Serve warm as a satisfying main course.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the amount of chipotle chile according to your spice preference.
- To save time, use pre-cooked rice or leftover rice for stuffing.
- If fresh poblano peppers aren’t available, roasted green bell peppers can be an alternative.
- For a vegetarian version, replace the beef with cooked lentils or plant-based meat substitute.
Keywords: beef stuffed poblano peppers, stuffed peppers recipe, Mexican stuffed peppers, beef and rice stuffed peppers, chipotle stuffed peppers