Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Yield : 6 servings
Category : Main Meal Beef
Method : Stove-top/Bake
Cuisine : Mexican
Ingredients:
- 6 large poblano peppers
- 1 lb ground beef or chorizo
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup cooked white rice
- 1 cup corn (frozen and thawed or canned and drained)
- 1 cup black beans, rinsed and drained
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups shredded Mexican blend cheese or Monterey Jack Cheese
- ¼ cup chopped cilantro
Instructions:
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cut 1/4-1/3 off the poblano peppers lengthwise and remove the veins and seeds. Place the peppers on a baking sheet cut side up and bake for 12-15 minutes or until somewhat soft. Remove from the oven and carefully turn them over to drain any excess moisture.
- Meanwhile, brown the ground beef (or chorizo) in a large skillet over medium heat. About halfway through the browning process, add the diced onion and cook until the ground beef is browned and the onion is soft. Drain any excess grease from the pan.
- Turn the heat to low and add the minced garlic, chili powder, and ground cumin. Cook for 1 minute while stirring constantly.
- Stir in the cooked rice, corn, black beans, and fire-roasted tomatoes. Simmer for a few minutes over low heat. If the mixture becomes too thick, add a couple tablespoons of beef broth, chicken broth, or water. Season with kosher salt and freshly ground black pepper.
- Remove the mixture from the heat and let it cool for a few minutes. Stir in 1 cup of shredded cheese and 2-3 tablespoons of chopped cilantro.
- Spoon the mixture into the poblano peppers and top with the remaining shredded cheese. Return the stuffed peppers to the oven and bake for 10-15 minutes or until the cheese is melted and the peppers are heated through.
- Sprinkle with the remaining chopped cilantro before serving.
Notes:
- For the best results, choose large firm poblano peppers without blemishes or any sign of decay. Slice off the top portion lengthwise above the stem to create a large pocket for stuffing.
- Leftover pepper pieces can be used in omelets or cooked with ground beef and onions and added back to the stuffed peppers.
- The stuffing can be prepared up to a day in advance.
- Ground turkey, ground pork, or Mexican chorizo can be substituted for the ground beef. If using chorizo, skip the chili powder and cumin.
- Use Mexican blend cheese, cheddar cheese, Monterey Jack cheese, or queso quesadilla cheese.
- Garnish with enchilada sauce, sour cream, or additional chopped cilantro if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.