Imagine the vibrant hues of deep green poblano peppers, their smooth skin yielding to the knife as you slice them open, releasing a subtle earthy aroma.
Picture the hearty texture of ground beef, mingling with the sweet scent of sautéed onions and garlic, all enveloped in the warmth of cumin and chili powder.
This dish is more than a meal; it’s a cozy embrace on a chilly evening.
I remember a particularly hectic week when time slipped away and dinner seemed elusive. This comforting recipe came to the rescue, its rich flavors and simplicity providing not just sustenance but a moment of reprieve.
With its blend of savory and mildly spicy notes, it’s perfect for busy weeknights or leisurely Sunday suppers, offering a taste of tradition and a touch of comfort.
Ready? Let’s cook and bring a little warmth to the table!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and cheese.
- Uses pantry staples like rice, canned tomatoes, and ground beef.
- Offers a satisfying, hearty meal with minimal prep time.
- Adapts easily to different spice preferences for personalized heat.
- Provides a colorful and appealing presentation on any dinner table.
Ingredients
- 4 large poblano peppers — choose firm and fresh peppers
- 450 g ground beef — opt for lean beef for a healthier option
- 1 tablespoon olive oil — use extra virgin for rich flavor
- 1 medium onion, diced — aim for a sweet onion variety
- 2 cloves garlic, minced — fresh is best for bold taste
- 1 teaspoon cumin — ground fresh for enhanced aroma
- 1 teaspoon chili powder — adjust to taste for desired heat
- 1 cup cooked rice — preferably long grain for texture
- 1 cup shredded cheddar cheese — sharp cheddar for robust flavor
- Salt and pepper to taste — sea salt and freshly ground pepper preferred
- 1 can (14 oz) diced tomatoes, drained — choose no-salt-added for better control
Step-by-Step Method
Preheat the Oven
Set your oven to 375°F (190°C) to guarantee it reaches the right temperature while you prepare the ingredients. This step is vital for achieving evenly cooked peppers.
Prepare the Poblano Peppers
Slice the poblano peppers in half lengthwise. Remove the seeds and membranes for a milder flavor.
Arrange them on a baking sheet with the cut sides facing up, ready to be filled.
Sauté Onion and Garlic
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic.
Cook until the onion becomes translucent, which should take about 5 minutes. This forms the aromatic base of the filling.
Cook the Ground Beef
Add ground beef to the skillet with the onion and garlic.
Cook until it’s browned and fully cooked. Stir occasionally to break up the meat and guarantee even cooking.
Season the Mixture
Incorporate cumin, chili powder, salt, and pepper into the beef mixture.
Stir well to distribute the spices evenly, enhancing the overall flavor profile.
Combine Ingredients
Mix in drained diced tomatoes and cooked rice.
Stir until all components are well combined, creating a cohesive filling for the peppers.
Stuff the Peppers
Spoon the prepared beef mixture evenly into each pepper half.
Press gently to guarantee the filling stays in place and is evenly distributed.
Add the Cheese Topping
Sprinkle shredded cheddar cheese over each stuffed pepper.
Guarantee the cheese covers the filling completely to create a delicious, melty top layer.
Bake the Peppers
Place the baking sheet in the preheated oven.
Bake for 20-25 minutes, rotating halfway through for even cooking. Peppers should be tender, and cheese melted.
Rest and Serve
Remove the peppers from the oven.
Allow them to rest for about 5 minutes before serving. This step helps the flavors meld and makes handling easier.
Enjoy your delicious Mexican-inspired meal!
Ingredient Swaps
- For a vegetarian version, substitute the ground beef with cooked lentils or black beans.
- Use quinoa or cauliflower rice instead of regular rice for a low-carb option.
- Swap cheddar cheese with a dairy-free cheese alternative for a lactose-free dish.
- Instead of poblano peppers, try using bell peppers for a milder flavor or if poblanos are unavailable.
You Must Know
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s at the right temperature when you’re ready to bake the stuffed peppers.
- Use Fresh Spices: For the best flavor, use fresh cumin and chili powder. This will enhance the overall taste of the beef mixture and give it a vibrant, aromatic lift.
- Drain Tomatoes Well: Make sure to thoroughly drain the canned diced tomatoes to avoid excess moisture, which could make the filling too watery and affect the texture of the stuffed peppers.
- Rotate Baking Sheet: To guarantee even cooking, rotate the baking sheet halfway through the cooking time. This helps the peppers roast uniformly and prevents any uneven heating.
- Broil for Extra Flavor: For a deliciously golden-brown cheese topping, consider broiling the peppers for an additional 2-3 minutes after baking. Keep a close eye to avoid burning.
Serving Tips
- Serve with a side of guacamole for a rejuvenating contrast.
- Pair with a crisp Mexican lager to enhance the flavors.
- Garnish with fresh cilantro and lime wedges for added zest.
- Present on a colorful plate to highlight the vibrant dish.
- Serve alongside a simple green salad for a balanced meal.
Storage & Make-Ahead
Stuffed Poblano Peppers can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the beef mixture and stuff the peppers, then refrigerate.
The dish can also be frozen for up to 2 months. Thaw before baking for best results.
Reheating
To gently reheat stuffed poblano peppers, use a microwave on low power.
Alternatively, reheat in an oven at 300°F for 10-15 minutes.
Another option is to use a stovetop with a covered skillet on low heat.
Mexican Culinary Tradition
While savoring a dish like stuffed poblano peppers, you can’t help but appreciate the rich tapestry of Mexican culinary tradition that flavors every bite.
I remember the first time I visited a bustling Mexican market, the air was infused with the earthy aroma of spices and sizzling meats. It was a sensory overload that felt like a warm embrace.
Mexican cuisine, with its vibrant colors and bold flavors, is a celebration of history and culture. Each ingredient tells a story—poblano peppers with their mild heat, cumin’s earthy warmth, and the comforting familiarity of cheddar cheese.
As you enjoy this dish, think of the generations who’ve perfected these recipes, passing them down through time like cherished heirlooms, binding us all together.
Final Thoughts
Why not give this delicious recipe a try and experience the rich flavors of stuffed poblano peppers? Feel free to tweak the spice level to suit your taste, and enjoy a delightful Mexican-inspired meal!
Frequently Asked Questions
Can I Use a Different Type of Cheese for This Recipe?
Absolutely, you can swap in your favorite cheese! I once used Monterey Jack, and its creamy texture complemented the spices perfectly. Feel free to experiment; sometimes, a cheesy adventure leads to the best culinary surprises!
How Spicy Are Poblano Peppers Compared to Jalapeños?
I find poblano peppers milder than jalapeños, offering a gentle heat that warms rather than scorches. Picture the subtle spice as a cozy blanket, not a firecracker, making them perfect for those who enjoy a gentle kick.
Is There a Vegetarian Version of This Recipe?
I love creating vegetarian versions of recipes! Swap the ground beef with black beans or quinoa. Add corn, diced bell peppers, or mushrooms for extra flavor. You’ll still enjoy a hearty, delicious meal with a warm, comforting touch.
Can I Freeze the Stuffed Peppers for Later Use?
Absolutely, you can freeze them! I once made a batch and tucked them away for a busy weeknight. Just wrap each pepper snugly, and when you’re ready, reheat for a comforting and effortless meal.
What Side Dishes Pair Well With Stuffed Poblano Peppers?
I love pairing these with a revitalizing corn and avocado salad. The vibrant colors and creamy textures complement the smoky peppers perfectly. Sometimes, I also serve them with simple cilantro-lime rice to enhance the meal’s zest.
Ground Beef with Stuffed Poblano Peppers
Equipment
- 1 Baking sheet
- 1 Skillet
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 4 poblano peppers large
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion medium, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- 1 can diced tomatoes 14 oz, drained
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the poblano peppers in half lengthwise and remove seeds and membranes.
- Place the peppers on a baking sheet, cut side up.
- Heat olive oil in a skillet over medium heat.
- Add diced onion and garlic, sauté until onion is translucent.
- Add ground beef to the skillet, cooking until browned and fully cooked.
- Stir in cumin, chili powder, salt, and pepper to the beef mixture.
- Mix in drained diced tomatoes and cooked rice until well combined.
- Spoon the beef mixture evenly into each pepper half.
- Top each pepper with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until peppers are tender and cheese is melted.
- Remove from oven and let rest for 5 minutes before serving.
Notes
