Ingredients:

  • 8 large poblano peppers (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 cup cooked white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Turn oven to Broil. Place poblano peppers on a foil-lined tray and broil for 3-5 minutes per side until the skin is blackened and blistered.
  2. Place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam, loosening the skins.
  3. Gently rub off the charred skin. Slice each pepper lengthwise and scoop out the seeds and membranes using a spoon.
  4. Heat a skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until fully browned. Drain excess fat.
  5. Add diced onion and minced garlic to the skillet and sauté for 4-5 minutes until translucent.
  6. Stir in tomato paste, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to toast the spices.
  7. Fold in the cooked white rice and stir until the mixture is cohesive and thick.
  8. Spoon the beef mixture generously into each prepared poblano pepper.
  9. Top each stuffed pepper with shredded Monterey Jack cheese and bake or broil until cheese is melted. Garnish with fresh cilantro.