Stuffed Chili Poblano

14 ingredients
10 steps

Ingredients

  • 2 -3 poblano chiles
  • 1 yellow onion, chopped
  • 4 garlic cloves (chopped)
  • 1 stalk celery (chopped)
  • 1/3 cup red bell pepper (chopped)
  • 1/3 cup orange bell pepper (chopped)
  • 1/3 cup yellow bell pepper (chopped)
  • 1 lb ground beef (turkey, chicken or pork)
  • 1 cup white rice (uncooked)
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 14 1/2 ounces diced tomatoes, drained
  • 3 tablespoons virgin olive oil or 3 tablespoons butter
  • 4 ounces monterey jack pepper cheese, optional (shredded)

Directions

  1. 1
    Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
  2. 2
    In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
  3. 3
    In a Large skillet pour in olive oil and saute onion until just translucent.
  4. 4
    Add ground beef to the large skillet brown and drain.
  5. 5
    Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
  6. 6
    When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
  7. 7
    Remove Poblanos remove skin and seeds.
  8. 8
    Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
  9. 9
    Place shredded cheese on top (optional).
  10. 10
    Bake 20 to 25 minutes.

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