Beef & Rice Stuffed Poblano Peppers Recipe
Introduction
These Beef & Rice Stuffed Poblano Peppers combine smoky, tender peppers with a hearty filling of seasoned ground beef, rice, and melted cheese. It’s a flavorful and colorful dish perfect for a comforting dinner that feels both special and satisfying.
Ingredients
- 1/2 cup long-grain or jasmine rice
- Kosher salt
- 4 large poblano peppers (about 1 1/4 lb. total), halved lengthwise, ribs and seeds removed
- 2 Tbsp. extra-virgin olive oil, divided
- 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
- Step 1: In a small saucepan, combine rice, 3/4 cup water, and a large pinch of 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.
- Step 2: Meanwhile, place a rack in the upper third of the oven and heat the broiler on high. On a large baking sheet, toss poblano peppers with 1 tablespoon of oil, then arrange cut side down. Broil, watching closely, until just starting to char in places, about 5 minutes. Turn peppers cut side up and continue to broil until crisp-tender, about 2 minutes more. Let cool slightly.
- Step 3: Preheat oven to 400°. In a large skillet over medium-high heat, heat the remaining 1 tablespoon oil. Add beef, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and browned, about 7 minutes.
- Step 4: Add chipotle chile, tomato paste, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid has slightly reduced, about 5 minutes.
- Step 5: Fluff rice with a fork and stir into beef mixture along with cilantro. In a 13″ x 9″ baking dish, arrange peppers cut side up; season with salt and pepper. Generously stuff each pepper with the beef mixture. Top with cheese. Tightly cover baking dish with foil.
- Step 6: Bake stuffed peppers until tender, about 25 minutes. Uncover and switch oven to broil. Broil, watching closely, until cheese is bubbly, 2 to 3 minutes more.
- Step 7: Arrange peppers on a platter. Top with more cilantro and serve warm.
Tips & Variations
- For a spicier version, add extra chopped chipotle or a pinch of cayenne pepper to the beef mixture.
- Substitute ground turkey or chicken for a lighter filling.
- Use brown rice instead of white rice, but increase cooking time accordingly.
- Leftover stuffed peppers can be reheated in the oven covered with foil to retain moisture.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave covered for 1-2 minutes. Avoid reheating under the broiler to prevent overcooking the cheese.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Keep them covered in the refrigerator and bake just before serving.
What can I use if I don’t have poblano peppers?
Bell peppers or larger sweet peppers can be used as substitutes, though the smoky flavor of poblano is unique. Adjust cooking time as needed since different peppers vary in thickness.
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Beef & Rice Stuffed Poblano Peppers Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
These Beef & Rice Stuffed Poblano Peppers are a flavorful and hearty meal combining tender poblano peppers with a savory mixture of ground beef, aromatic spices, fire-roasted tomatoes, and fluffy rice. Topped with melted Mexican-blend cheese and fresh cilantro, this dish offers a perfect balance of smoky, spicy, and cheesy flavors suitable for a comforting dinner.
Ingredients
Scale
Rice
- 1/2 cup long-grain or jasmine rice
- Kosher salt
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. Let it simmer until the rice is tender and the water has been absorbed, about 17 minutes. Remove from heat and set aside.
- Broil the Poblano Peppers: Position 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, arranging them cut side down. Broil, watching carefully, until they start to char in spots, about 5 minutes. Flip them cut side up and broil for an additional 2 minutes until crisp-tender. Remove and let cool slightly.
- Prepare the Beef Mixture: Preheat oven to 400°F. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 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.
- Season the Beef: Stir in the chopped chipotle chile, tomato paste, dried oregano, and ground cumin. Cook, stirring, for about 1 minute until fragrant. Add the fire-roasted diced tomatoes and mix thoroughly. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Combine Rice and Beef Mixture: Fluff the cooked rice with a fork and stir it into the skillet along with the chopped cilantro. Mix well to evenly combine all ingredients.
- Stuff the Peppers: Arrange the poblano peppers cut side up in a 13 x 9-inch baking dish. Season the peppers lightly with salt and pepper. Generously fill each pepper half with the beef and rice mixture, then sprinkle the shredded Mexican-blend cheese over the top. Cover the dish tightly with foil.
- Bake the Stuffed Peppers: Bake covered in the preheated oven until the peppers are tender and the filling is heated through, about 25 minutes.
- Broil the Cheese: 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.
- Serve: Transfer the peppers to a serving platter and garnish with additional chopped cilantro. Serve warm.
Notes
- You can substitute brown rice for long-grain or jasmine rice, adjusting cooking time accordingly.
- To reduce spiciness, omit the chipotle chile in adobo or use less.
- For a vegetarian version, replace ground beef with cooked lentils or crumbled firm tofu.
- Make sure to watch the peppers carefully while broiling to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: stuffed poblano peppers, beef stuffed peppers, Mexican stuffed peppers, beef and rice stuffed peppers, cheesy stuffed peppers
