Description
Smoky roasted poblano peppers stuffed with seasoned ground beef, rice, and topped with melted cheese make for a comforting and flavorful meal.
Ingredients
Scale
- 4 large poblano peppers
- 1 lb ground beef (80/20 preferred)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup canned diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 cup shredded Mexican blend or sharp cheddar cheese
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, guacamole, fresh cilantro, lime juice
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and dry the poblano peppers. Cut them in half lengthwise and remove the seeds and membranes. Place them on the prepared baking sheet, cut-side up, and drizzle lightly with olive oil. Roast for 10-15 minutes, until they are just starting to soften. Remove from the oven and set aside.
- While the peppers roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 7-8 minutes. Drain any excess grease.
- Stir in the tomato paste, diced tomatoes, chili powder, cumin, paprika, and oregano. Cook for 3-4 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Mix in the cooked rice and let everything heat through for 2-3 minutes. Adjust seasoning if necessary.
- Spoon the ground beef mixture evenly into the roasted poblano pepper halves. Top each with shredded cheese.
- Return the stuffed peppers to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. For an extra golden top, broil for 1-2 minutes at the end.
- Remove the peppers from the oven and let them cool slightly before serving. Garnish with optional toppings like sour cream, guacamole, or fresh cilantro.
Notes
[‘Roast the peppers carefully to ensure they are softened but not overly mushy.’, ‘Adjust the seasoning to your taste for the best flavor.’, ‘Prepare the filling and roast the peppers ahead of time for easier meal prep.’, ‘Broil the peppers at the end for a golden, bubbly cheese topping.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper hal
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
Keywords: stuffed peppers, ground beef, Mexican recipe, low-carb, gluten-free, easy dinner, healthy recipe