Stuffed Poblano Peppers (Printable Version)
# What You’ll Need:
01 -
4 poblano peppers
02 -
1 tablespoon olive oil
03 -
1 pound ground beef (453.59 grams)
04 -
1/2 medium yellow onion
05 -
2 garlic cloves, minced
06 -
2 teaspoons chili powder
07 -
2 teaspoons kosher salt (adjust if using table salt)
08 -
1 teaspoon cumin
09 -
1/2 teaspoon paprika
10 -
1 cup cooked rice (200 grams)
11 -
1 cup black beans (260 grams)
12 -
15 ounces tomato sauce (425 grams)
13 -
4 ounces green chiles, drained well (113 grams)
14 -
2 1/2 cups Monterey Jack cheese, shredded and divided (282.5 grams)
15 -
Fresh cilantro, optional for garnish
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Wash the poblano peppers, cut them in half lengthwise, and remove ribs and seeds. Rub the peppers with olive oil and place them cut side down on the prepared baking sheet. Roast for 8 minutes, then reduce the oven temperature to 350°F (175°C).
02 -
In a large skillet over medium heat, cook the ground beef, breaking it into small pieces until it begins to brown. Add the onion and garlic, sautéing until the onion is soft, about 5-7 minutes. Drain any excess grease and season with chili powder, cumin, paprika, and kosher salt.
03 -
Stir in the cooked rice, black beans, tomato sauce, green chiles, and 1 cup of shredded Monterey Jack cheese. Taste and adjust seasoning with salt and pepper as needed.
04 -
Divide the prepared filling evenly among the roasted poblano pepper halves. Top each pepper with the remaining shredded cheese. Bake uncovered at 350°F (175°C) for 25 minutes. Serve warm, garnished with fresh cilantro if desired.