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
