I made these the other night for my husband and father in law. Unfortunately the only picture I have is this sloppy picture of the stuffed peppers on a baking sheet. I'm kicking myself for not getting another picture once I had plated these babies, the plate was beautiful I tell ya, just beautiful. I served them with Mexican Sour Cream Rice, but I changed up the rice recipe by including cilantro and changing the cheese from Monterrey Jack to medium cheddar. Brent and I liked this version MUCH better, probably because it was more colorful!
I was initially inspired by this Black Bean and Rice Stuffed Poblano recipe on Food alla Puttanesca. I love black beans, but Brent isn't really a fan, plus, he prefers meals with meat. I created my recipe to fit his criteria :)
8 poblanos, 6 sliced lengthwise, with seeds removed, 2 diced
1 pound hamburger
1 red onion, diced
3 cloves garlic, minced
1 12 oz. can diced tomatoes
1.5 cups chicken stock
1.5 cups quick cooking brown rice
3 tsp. cumin
2 tsp. chipotle chili powder
Dashes of hot sauce
Salt and pepper
2 cups cheddar cheese
Preheat oven to 400°
Place the 12 halved poblanos on a baking sheet (I like to line with aluminum foil).
In a skillet over medium heat, brown the hamburger and season with salt and pepper. Remove the hamburger and drain.
Next, in a little olive oil, saute the red onion, garlic, and diced poblano until soft. Add the tomatoes, stock and spices and bring to a boil. Add the rice, stir to combine and allow to simmer until the rice is cooked.
Now, take the poblanos out of the oven (they should be getting soft by now), spoon the hamburger mixture into the pepper halves, top with cheese and place back in the oven for another 15 minutes until the cheese is melted and yummy.
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