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Stuffed Poblano Peppers Recipe

Mexican · Main course · 60 min total

Roasted poblano peppers are filled with a savory mixture of ground beef, rice, cheese, and spices, then baked in a creamy tomato sauce for a hearty and flavorful main dish.

Ingredients

• 4 large poblano peppers
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 pound ground beef
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked white rice
• 1 cup shredded Monterey Jack cheese, divided
• 1 (8-ounce) can tomato sauce
• 1/2 cup water
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C). Roast poblano peppers directly over a gas flame or under a broiler, turning occasionally, until skins are charred and blistered, about 5 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off skins, make a slit lengthwise, and carefully remove seeds and membranes, keeping stems intact.
2. Heat oil in a skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Add ground beef, cumin, oregano, salt, and pepper; cook until beef is browned, breaking it up, about 5 minutes. Drain excess fat. Stir in cooked rice and 1/2 cup of the cheese. Remove from heat.
3. Stuff each pepper with the beef-rice mixture, dividing evenly. Place stuffed peppers in a baking dish.
4. In a small bowl, mix tomato sauce and water; pour over the peppers. Sprinkle remaining 1/2 cup cheese on top.
5. Bake until heated through and cheese is melted, about 20 minutes. Garnish with cilantro and serve.

Tips

• For a vegetarian version, substitute the ground beef with black beans or lentils.
• These peppers can be assembled ahead and refrigerated; bake just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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