Stuffed Poblano Peppers with Ground Beef and Chipotle Tomato Sauce

These stuffed poblano peppers are a hearty and flavorful dish that brings together tender roasted peppers, a warmly spiced beef and rice filling and a rich chipotle tomato sauce. The poblanos are roasted until soft, then generously stuffed and baked under a blanket of melted Monterey Jack cheese.

This recipe is perfect for a satisfying weeknight dinner, offering a delicious combination of textures and south-of-the-border flavors. Serve with any extra filling and sauce from the pan for a complete meal.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6.88 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve the poblano peppers lengthwise and remove the cores. Rub with a little oil and season with salt and pepper. Place on a baking sheet and roast until soft, about 20 minutes.
2. Meanwhile, in a small pot, bring ¾ cup water and 1 stock concentrate to a boil. Add the rice, cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat and keep covered.
3. While the rice cooks, dice the onion and finely chop the jalapeño (remove seeds and ribs for less heat). Heat a drizzle of oil in a large pan over medium heat. Add the onion and jalapeño and cook until softened, 4-5 minutes.
4. Add 2 teaspoons of the Southwest spice blend (you’ll have extra) and the ground beef to the pan. Cook, breaking up the meat, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.
5. In another small pot, combine half of the crushed tomatoes (save the rest for another use), the remaining stock concentrate, ⅓ cup water, the remaining Southwest spice blend and chipotle powder to taste. Season with salt and pepper. Bring to a gentle simmer over medium-low heat.
6. Add the cooked rice to the pan with the beef mixture and toss to combine. Adjust seasoning with salt, pepper or more chipotle powder if desired.
7. Stuff the roasted poblano halves with as much filling as they can hold. Place them in an ovenproof pan (or transfer the filling to a baking dish if your pan isn’t ovenproof) and nestle any extra filling around them.
8. Drizzle the chipotle tomato sauce over the stuffed poblanos and sprinkle with the Monterey Jack cheese. Bake until the cheese melts, 2-3 minutes. Serve the stuffed peppers with the extra filling and sauce from the pan.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust cooking time and liquid accordingly.

Can I make this dish ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving for best results.

What can I serve with these stuffed peppers?

These peppers are hearty on their own, but you can serve them with a side of black beans, a simple salad or warm tortillas.