Southwest seasoned ground beef, rice, veggies, and cheese makes a great filling for Stuffed Poblano Peppers. They are loaded with flavor. Everybody raves about this twist on classic stuffed peppers!
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4 SERVINGS
Ingredients
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped
Instructions
Preheat oven to 350 degrees F.
Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
While the peppers are baking, heat the remaining olive oil in a large skillet and sauté the onion and garlic until soft, about 5 minutes.
Add the ground beef and spices, cooking and mash with a spoon until the meat is cooked through and browned.
Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.
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