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–+ servings
stuffed poblano pepper dish

Ground Beef with Stuffed Poblano Peppers

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

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

When cooking this dish, ensure the poblano peppers are evenly roasted by rotating the baking sheet halfway through the cooking time. For added flavor, consider broiling the peppers for an additional 2-3 minutes at the end to achieve a golden-brown cheese topping. Adjust the spice level by adding more or less chili powder based on your preference.
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