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Beef and Rice Stuffed Poblano Peppers

Beef and Rice Stuffed Poblano Peppers

  • Author: Jonathan
  • Total Time: 45 minutes
  • Yield: 6 stuffed poblano peppers 1x
  • Diet: Gluten Free

Description

This Easy Beef and Rice Stuffed Poblano Peppers recipe features mildly smoky poblano peppers filled with a savory blend of perfectly seasoned ground beef, fluffy cooked white rice, smoked turkey bacon, smoked turkey slices, and melted plant-based cheese. Enhanced with aromatic onions, garlic, tomato sauce (natural), fresh cilantro, and spices, all bound naturally with a plant-based gelling agent. Baked until tender and bubbling, this wholesome and colorful dish is quick to prepare and perfect for family dinners or casual gatherings, offering a balanced meal with bold flavors and comforting textures.

Ingredients

Scale

Poblano Peppers

  • 6 medium poblano peppers

Filling

  • 1/2 pound ground beef
  • 1 cup cooked white rice (warm)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 slices smoked turkey bacon
  • 4 slices smoked turkey slices, chopped
  • 1 cup plant-based cheese, shredded (mozzarella-style or cheddar-style)
  • 1/2 cup tomato sauce (natural)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon apple cider vinegar (natural)
  • 1 tablespoon natural gelling agent

Instructions

  1. Prepare the Poblanos: Wash the poblano peppers thoroughly. Slice each pepper lengthwise and carefully remove the seeds and membranes to create perfect boats for stuffing. Set aside.
  2. Cook the Filling: In a large skillet over medium heat, cook the smoked turkey bacon until crisp. Remove from skillet and chop finely. Using the same pan, sauté diced onions and minced garlic until softened and fragrant. Add the ground beef and cook until browned. Stir in chopped smoked turkey slices. Add the cooked white rice and tomato sauce (natural). Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Finally, add the crumbled smoked turkey bacon and chopped fresh cilantro. Stir well to combine.
  3. Add the Bind and Cheese: Incorporate the natural gelling agent into the filling to help bind the mixture gently. Fold in the shredded plant-based cheese, mixing until evenly distributed.
  4. Stuff and Bake: Carefully fill each poblano pepper with the beef and rice mixture, pressing gently to pack the filling without overstuffing. Place the peppers snugly in a baking dish. Drizzle apple cider vinegar (natural) around them for added tang. Cover the dish with foil. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the peppers are tender and the filling is hot and bubbly.
  5. Rest and Serve: Remove from oven and let the stuffed peppers rest for 5-10 minutes to allow juices to settle. Garnish with additional fresh cilantro, a dollop of plant-based sour cream, or a squeeze of fresh lime if desired before serving.

Notes

  • Roast poblanos slightly before stuffing to enhance flavor and soften texture.
  • Use freshly cooked or warm rice to ensure even mixing and baking.
  • Leave some space at the top of the peppers to prevent overflow during baking.
  • Adjust chili powder or add diced jalapeños to customize spice levels.
  • Let stuffed peppers rest after baking for optimal flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 stuffed poblano pepper
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 55 mg

Keywords: beef stuffed poblano peppers, beef and rice stuffed peppers, plant-based cheese stuffed peppers, smoky stuffed peppers, weeknight dinner recipe

Find it online: https://familycookspot.com/beef-and-rice-stuffed-poblano-peppers/