why make this recipe
Beef & Rice Stuffed Poblano Peppers are a great choice for any meal. This dish combines the hearty flavors of ground beef and rice with the mild heat of poblano peppers. It’s satisfying, colorful, and perfect for sharing with family or friends. Plus, you can customize it to your liking, making it a versatile option for various tastes.
how to make Beef & Rice Stuffed Poblano Peppers
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 ounce can fire-roasted diced tomatoes
- 1/4 cup chopped fresh cilantro leaves, plus more for serving
- 1 1/2 cups shredded Mexican-blend cheese
Directions:
- 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.
- 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.
- Preheat the oven to 400 degrees. In a large skillet over medium-high heat, heat the remaining 1 tablespoon of oil. Add beef, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until the beef is cooked through and browned, about 7 minutes.
- 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 the liquid has slightly reduced, about 5 minutes.
- Fluff rice with a fork and stir into the beef mixture along with cilantro. In a 13-inch by 9-inch 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 the baking dish with foil. Bake stuffed peppers until tender, about 25 minutes. Uncover and switch the oven to broil. Broil, watching closely, until cheese is bubbly, about 2 to 3 minutes more.
- Arrange peppers on a platter. Top with more cilantro.
how to serve Beef & Rice Stuffed Poblano Peppers
These stuffed peppers are best served hot, straight from the oven. They make a great main dish and can be paired with a side salad or some crusty bread. Add extra cilantro on top for a fresh touch.
how to store Beef & Rice Stuffed Poblano Peppers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through.
tips to make Beef & Rice Stuffed Poblano Peppers
- For extra flavor, add some chopped jalapeños or a pinch of cayenne pepper to the beef mixture.
- You can use ground turkey or chicken instead of beef for a lighter version.
- Feel free to swap out the cheese for your favorite kind, like cheddar or pepper jack, for a different taste.
variation
If you want to make this dish vegetarian, you can replace the ground beef with black beans or lentils. This keeps the dish hearty while removing meat.
FAQs
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Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers in advance and store them in the fridge until you’re ready to bake them. -
Can I freeze stuffed peppers?
Yes, you can freeze unbaked stuffed peppers. Wrap them well and store them in the freezer for up to 3 months. Bake directly from the freezer, adding extra time until heated through. -
What can I serve with stuffed peppers?
Stuffed peppers pair well with a side salad, rice, or corn on the cob for a complete meal.
