Ingredients:

  • 4 large poblano peppers (approx. 6 oz / 170g each)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground beef
  • 1 cup cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup beef broth
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice a vertical slit down one side of each poblano pepper and carefully remove the seeds and membranes.
  3. Brush the exterior of each pepper with olive oil and sprinkle with salt.
  4. Place peppers in a baking dish and roast for 5-7 minutes until the skin begins to blister slightly.
  5. Heat a sauté pan over medium-high heat; add lean ground beef and cook until mahogany-colored and fully browned.
  6. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
  7. Stir in the cumin, smoked paprika, and black pepper.
  8. Fold in the cooked rice and beef broth; simmer for 2 minutes until the liquid is absorbed.
  9. Remove from heat and stir in the lime juice.
  10. Spoon the beef and rice mixture generously into each roasted poblano, pressing down slightly to ensure no air pockets remain.
  11. Top each pepper with a thick layer of shredded cheese.
  12. Return the dish to the oven and bake for 10-12 minutes, or until the cheese is bubbly and golden brown.