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Beef and Rice Stuffed Poblano Peppers Recipe

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★★★★★

4.6 from 70 reviews

These Beef and Rice Stuffed Poblano Peppers are a flavorful and hearty dish featuring smoky poblano peppers filled with a savory mixture of ground beef, aromatic spices, and tender rice, all topped with melted Mexican blend cheese. Perfect for a comforting dinner packed with bold flavors and satisfying textures.

Ingredients

Scale

Rice

  • 1/2 cup long-grain or jasmine rice
  • Kosher salt, to taste
  • 3/4 cup water

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, to taste
  • 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

  1. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a small pot, combine the rice, kosher salt to taste, and 3/4 cup water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for about 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  2. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the poblano peppers in half lengthwise and carefully remove the ribs and seeds. Brush both sides of the peppers with 1 tablespoon of the olive oil and place them cut side down on a baking sheet. Roast for about 10 minutes to soften slightly.
  3. Make the Beef Mixture: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the ground beef, season with freshly ground black pepper, and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes.
  4. Add Flavorings: Stir in the finely chopped chipotle chile, tomato paste, dried oregano, ground cumin, and fire-roasted diced tomatoes (with their juices). Simmer the mixture for about 10 minutes, letting the flavors meld and the sauce thicken. Stir in the cooked rice and 1/4 cup chopped fresh cilantro, mixing well.
  5. Stuff the Peppers: Remove the poblano peppers from the oven and gently turn them cut side up. Spoon the beef and rice mixture evenly into each pepper half, packing it generously.
  6. Add Topping and Bake: Sprinkle the shredded Mexican-blend cheese evenly over the stuffed peppers. Return them to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
  7. Serve: Remove from the oven and let the peppers cool slightly. Garnish with additional chopped fresh cilantro if desired and serve warm.

Notes

  • You can substitute ground turkey or chicken for a leaner option.
  • If you prefer milder peppers, roast the poblanos longer or substitute with sweet bell peppers.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For extra flavor, add a squeeze of fresh lime juice just before serving.

Keywords: Stuffed poblano peppers, beef stuffed peppers, Mexican stuffed peppers, beef and rice recipe, cheesy stuffed peppers

Find it online: https://mjrecipe.com/beef-and-rice-stuffed-poblano-peppers-recipe/