Beef Stuffed Poblano Peppers

• 4 large poblano peppers
• 1 lb ground beef
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 cup cooked rice
• 1/4 cup grated cheddar cheese
• 1/4 cup tomato sauce
• Salt and pepper to taste
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the poblano peppers and remove seeds.
3. 3 In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
4. 4 Add ground beef, breaking it up with a spoon. Cook until browned.
5. 5 Stir in cumin, chili powder, smoked paprika, salt, and pepper.
6. 6 Mix in tomato sauce and cooked rice. Remove from heat.
7. 7 Stuff the mixture into each poblano pepper and sprinkle with cheese.
8. 8 Place stuffed peppers in a baking dish and bake for 30 minutes.
9. 9 Let cool slightly before serving.

Equipment

• skillet
• baking dish
• oven

Variations

• For a vegetarian option, substitute the beef with black beans and corn.

Substitutions

• Substitute poblano peppers with bell peppers for a milder option.

Pairings

• Pair with a zesty limeade or a crisp Mexican lager.

Nutrition

Tips

• If you like it extra cheesy, add a bit more cheddar on top before baking.
• Roast the poblanos first for a deeper smoky flavor if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These peppers freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of Mexican rice or a fresh avocado salad for a complete meal.

FAQ