Description
These Beef and Rice Stuffed Poblano Peppers are a vibrant, flavorful, and hearty dish featuring mild smoky poblano peppers stuffed with seasoned ground beef, fluffy rice, aromatic spices, and melted plant-based cheese. Perfect for an easy weeknight meal or to impress guests, this recipe balances protein, fiber, and fresh ingredients for a comforting and nutritious dinner.
Ingredients
Scale
Peppers
- 4 large poblano peppers
Filling
- 1 lb ground beef
- 1 cup cooked rice (preferably day-old)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika (natural)
- 1 cup diced tomatoes (canned or fresh)
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Topping and Garnishes
- 1 cup shredded plant-based cheese
- Fresh cilantro, chopped (for garnish)
- Olive oil, for brushing
- Plant-based sour cream (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Poblano Peppers: Carefully slice the poblano peppers in half lengthwise and remove the seeds and membranes to create a cavity for the filling. Lightly brush the peppers with olive oil and place them cut side up on a baking tray.
- Cook the Beef Filling: Heat olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent. Add the ground beef and cook until browned, breaking it apart for even cooking. Season the beef with cumin, smoked paprika (natural), salt, and black pepper. Stir in the diced tomatoes, apple cider vinegar (natural), and vegetarian Worcestershire sauce (natural). Cook the mixture until the flavors blend well and the liquid slightly reduces.
- Combine Beef and Rice: Stir the cooked rice thoroughly into the beef mixture, ensuring each grain is well coated with the aromatic filling. This will create a moist, flavorful, and cohesive stuffing.
- Stuff the Peppers: Generously fill each poblano half with the beef and rice mixture, pressing it down slightly so the filling is packed but not overflowing. Top each stuffed pepper with a handful of shredded plant-based cheese for a creamy, melty finish.
- Bake Until Perfect: Preheat the oven to 375°F (190°C). Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly golden. Garnish with chopped fresh cilantro just before serving.
Notes
- Roast the poblano peppers a few minutes before stuffing for an enhanced smoky flavor.
- Do not overstuff the peppers; leave some space at the top for even cooking and to prevent spilling.
- Use day-old rice for better texture and to avoid mushy filling.
- Tent the baking tray with foil during the initial baking time to retain moisture, then remove foil near the end for browning the cheese.
- Taste the filling before stuffing and adjust salt, pepper, or apple cider vinegar (natural) as needed for balance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
Keywords: beef stuffed peppers, poblano peppers, rice stuffed peppers, plant-based cheese, gluten free, Mexican-inspired, savory stuffed peppers
