Go Back
–+ servings
Beef & Rice Stuffed Poblano Peppers

Heavenly Beef & Rice Stuffed Poblano Peppers for Cozy Nights

Delicious Beef & Rice Stuffed Poblano Peppers perfect for a cozy meal or entertaining guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Beef
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 cup Long-Grain or Jasmine Rice Substitute with quinoa for a gluten-free option.
  • to taste Kosher Salt
  • 1 lb Ground Beef Substitute with ground turkey or plant-based grounds for a lighter version.
  • 1 Small Yellow Onion, chopped Shallots or green onions may be substituted.
  • 3 Garlic Cloves, finely chopped Use garlic powder if fresh is unavailable.
  • 1 Chipotle Chile in Adobo, finely chopped Smoked paprika works for a milder taste.
  • 2 Tbsp Tomato Paste Essential for the savory filling.
  • 2 tsp Dried Oregano Italian seasoning can be a substitute.
  • 3/4 tsp Ground Cumin Coriander can be used instead.
  • 14.5 oz can Fire-Roasted Diced Tomatoes Fire-roasted is recommended for smokiness.
  • 1/4 cup Fresh Cilantro Leaves, chopped Parsley is an alternative garnish.
Peppers
  • 4 large Poblano Peppers Bell peppers can be used for a milder flavor.
Topping Ingredients
  • 1 1/2 cups Shredded Mexican-Blend Cheese Substitute with cheddar or dairy-free cheese.
Cooking Ingredients
  • 2 Tbsp Extra-Virgin Olive Oil, divided Canola oil is a suitable substitute.

Equipment

  • Skillet
  • saucepan
  • Baking dish

Method
 

Cooking Instructions
  1. Cook the rice according to package instructions, which typically takes about 10-15 minutes. Set aside to cool slightly.
  2. Carefully slice the poblano peppers in half lengthwise, removing seeds and ribs. Preheat oven to 375°F (190°C).
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté chopped onion for 3-4 minutes until softened. Add garlic and chipotle, cooking for an additional minute.
  4. Increase heat to medium-high, add ground beef and cook for 5-7 minutes until browned. Drain excess fat.
  5. Stir in cooked rice, tomato paste, oregano, cumin, fire-roasted tomatoes, and cilantro. Mix until evenly distributed and taste for seasoning.
  6. Spoon the beef and rice mixture into the poblano halves, packing slightly. Arrange in a baking dish cut side up.
  7. Drizzle remaining olive oil over stuffed peppers and top with cheese. Bake for about 30 minutes until peppers are tender and cheese is bubbly.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 680mgPotassium: 550mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 90mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Individual peppers can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!