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Beef and Rice Stuffed Poblano Peppers

Beef and Rice Stuffed Poblano Peppers

  • Author: David
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Beef and Rice Stuffed Poblano Peppers feature smoky poblano peppers filled with a savory blend of seasoned ground beef, fluffy rice, smoked turkey bacon, and flavorful spices. This comforting and vibrant dish is easy to prepare, customizable, nutritious, and perfect for weeknight meals or entertaining guests.

Ingredients

Scale

Poblano Peppers

  • 4 large poblano peppers

Filling

  • 1 lb ground beef
  • 1 cup cooked white rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 slices smoked turkey bacon, chopped
  • 1/2 cup natural tomato sauce (natural)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika

Topping and Garnish

  • 1/2 cup shredded plant-based cheese (plant-based)
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Prepare the poblanos: Roast or broil the poblano peppers until their skins blister and char. Allow them to cool, then carefully peel off the outer skin. Slice a slit along one side of each pepper and remove the seeds without damaging the walls. Set aside for stuffing.
  2. Cook the filling: In a large skillet, sauté diced onion and minced garlic until fragrant and translucent. Add chopped smoked turkey bacon and cook until crisp. Add ground beef and cook until browned and crumbly. Stir in cooked white rice, natural tomato sauce, vegetarian Worcestershire sauce, cumin, chili powder, and smoked paprika. Mix well to combine all flavors evenly.
  3. Stuff the peppers: Fill each prepared poblano pepper generously with the beef and rice mixture, compacting slightly to hold together. Avoid overstuffing as the peppers will shrink slightly during baking.
  4. Bake with cheese topping: Place the stuffed peppers in a baking dish and sprinkle the tops with shredded plant-based cheese. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is melted, golden brown, and peppers are tender.
  5. Garnish and serve: Remove the peppers from the oven and let them cool for a few minutes. Sprinkle with freshly chopped cilantro and serve warm for a vibrant and satisfying meal.

Notes

  • Use fresh poblano peppers for best texture and flavor.
  • Fluff cooked rice with a fork before mixing to prevent clumping.
  • Do not overfill the peppers to avoid bursting or uneven cooking.
  • Allow the dish to rest a few minutes after baking to enhance flavors and ease handling.
  • Stuff and refrigerate peppers ahead of time to save time on busy days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 520 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 65 mg

Keywords: beef stuffed poblano peppers, stuffed peppers, ground beef recipes, baked poblano peppers, plant-based cheese recipe, gluten free dinner

Find it online: https://yummyrecipeszone.com/beef-and-rice-stuffed-poblano-peppers/