Beef and Rice Stuffed Poblano Peppers
Why make this recipe
Beef and Rice Stuffed Poblano Peppers are a tasty and filling dish that’s perfect for family dinners or gatherings. They combine the flavors of savory beef and rice, with the mild heat of poblano peppers. This recipe is not only easy to make, but it is also a great way to enjoy a healthy meal packed with protein and veggies. Plus, it can be made ahead of time or customized to fit your taste!
How to make Beef and Rice Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup shredded Mexican cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Directions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat, add the chopped onion and garlic, and cook until softened.
- Add ground beef, chili powder, cumin, salt, and pepper. Cook until the beef is browned.
- Stir in cooked rice and diced tomatoes, mixing until well combined.
- Stuff each poblano pepper with the beef and rice mixture.
- Place the stuffed peppers in a baking dish, sprinkle shredded cheese on top, and bake for 25-30 minutes or until the peppers are tender and cheese is melted.
- Serve warm.
How to serve Beef and Rice Stuffed Poblano Peppers
To serve, place the stuffed poblano peppers on a plate. You can drizzle with a little sour cream or top with fresh cilantro for extra flavor. They are delicious on their own or can be served alongside a simple salad or some tortilla chips.
How to store Beef and Rice Stuffed Poblano Peppers
To store leftovers, let the stuffed peppers cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. If you want to store them for longer, you can freeze them. Just wrap them tightly in plastic wrap and then place them in a freezer bag.
Tips to make Beef and Rice Stuffed Poblano Peppers
- For added flavor, try adding some spices like paprika or oregano.
- You can use other types of meat or even go vegetarian by using beans or lentils instead of beef.
- Make sure to adjust the cooking time if you use smaller or larger peppers.
Variation
You can vary the recipe by using different types of cheese, such as cheddar or mozzarella. You can also add ingredients like black beans, corn, or even jalapeños for some extra kick.
FAQs
Can I use jalapeño peppers instead of poblano peppers?
Yes, you can use jalapeño peppers, but they will be spicier than poblano peppers.
Can I make this recipe vegetarian?
Absolutely! You can replace the ground beef with beans, lentils, or any other vegetable mixture you prefer.
How long do cooked stuffed peppers last in the fridge?
Cooked stuffed peppers will last in the fridge for about 3 days when stored properly in an airtight container.
Beef and Rice Stuffed Poblano Peppers
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat, add the chopped onion and garlic, and cook until softened.
- Add ground beef, chili powder, cumin, salt, and pepper. Cook until the beef is browned.
- Stir in cooked rice and diced tomatoes, mixing until well combined.
- Stuff each poblano pepper with the beef and rice mixture.
- Place the stuffed peppers in a baking dish, sprinkle shredded cheese on top, and bake for 25-30 minutes or until the peppers are tender and cheese is melted.
Notes
