Stuffed Poblano Peppers

cheese topped ground beef stuffed peppers

These stuffed poblano peppers hold a savory filling of seasoned ground beef, rice, onion, and bell peppers. Topped with a zesty sauce and melting cheese, each bite delivers smokiness and a hint of heat.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Servings: -6 servings

Author: Mary Younkin

Ingredients

4 poblano peppers sliced in half lengthwise
½ cup uncooked long grain white rice
1 cup water
1 pound ground beef
1 medium sweet onion diced into ¼-inch pieces, about 1 cup
1 large red bell pepper chopped small, about ½-inch pieces
4 cloves garlic minced
15 ounces red or green chile enchilada sauce
1 chipotle pepper in adobo sauce finely minced
1 teaspoon dried oregano
1-2 teaspoons crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon fresh black pepper
1 cup freshly shredded Monterrey jack, pepper jack, Mozzarella, or cheddar cheese
2 tablespoons fresh cilantro chopped small

Instructions

Preheat the oven to 350°F. Slice each pepper in half lengthwise and remove the core and seeds. Place the halves on a large sheet pan, and bake uncovered for 15 minutes, until softened. Drain any water that may accumulate in the peppers.
Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is simmering, cook the ground beef. Drain any excess grease, if needed.
Add the bell pepper, onion, and garlic and cook for about 3 minutes, until fragrant and beginning to soften. Add the enchilada sauce, chipotle pepper, red pepper flakes, oregano, salt, and pepper to the skillet with the meat.
Bring to a simmer and cook for about 5 minutes. Add the cooked rice to the skillet with the meat and sauce. Stir to combine. Taste and adjust salt, as needed.
Spoon an equal amount of the beef and rice mixture into each bell pepper. Cover loosely with foil and bake for about 30 minutes, until the peppers begin to soften.
Remove foil and top with cheese. Place back in the oven just until the cheese is melted, about 6-10 minutes. Sprinkle with cilantro before serving.

Notes

I make this recipe with the full 2 teaspoons of red pepper flakes. We don't find it to be too spicy at all, it simply deepens the flavor. If you are leery of the heat, I recommend starting with just half a teaspoon of red pepper flakes to boost the flavor without adding much heat, if any at all.

If you’re lucky enough to have filling left over, you can stash it in the fridge or freezer and serve it over some sauteed peppers and onions another time.

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