Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90% lean)
  • 1 small yellow onion, diced (approx. 100g)
  • 3 cloves garlic, minced (approx. 9g)
  • 1 cup cooked white rice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • 2 tbsp chopped fresh cilantro

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash the poblano peppers and slice them in half lengthwise. Use a spoon to remove the seeds and white membranes. Lightly brush the insides with olive oil and place them cut-side up in a 9x13 inch baking dish.
  2. Place a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until browned and no longer pink. Stir in the diced onion and cook for 3–5 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
  3. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Fold in the cooked white rice, stirring until the grains are evenly coated in the beef juices and spices. Remove from heat.
  4. Spoon the beef mixture generously into each poblano half, pressing down slightly to pack the filling. Top each pepper with a blend of shredded Monterey Jack and Cheddar cheese. Bake for 15-20 minutes until the peppers are tender and the cheese is bubbly and browned.
  5. Remove from the oven and garnish with chopped fresh cilantro before serving.