Stuffed Poblano Peppers
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Servings: 4 people
Calories: 366kcal
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 8 poblano peppers
- 1/2 cup Basmati rice
- 1 cup water to cook rice
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 onion minced
- 15 oz crushed tomatoes can
Instructions
- In a small pot, bring water to boil, add 1/4 tsp salt and the rice, cover and simmer for 15 minutes.
- Using a large skillet on medium heat, add olive oil and onions and cook until translucent, stirring often.
- Add ground beef, spices and cook until meat just loses pink color. Set aside.
- In a mixing bowl, combine cooked rice and meat mixture. Set aside.
- Using a small serrated knife, cut out around the stem area of each poblano pepper enough so that you can fit a teaspoon in the hole.
- Preheat oven to 350 degrees.
- Taking a teaspoon at a time, scoop up the rice and meat mixture and carefully stuff the pepper. Slightly pressure the mixture to the bottom of the pepper and continue until the pepper is filled. Repeat for each pepper. Place into a large greased rectangular Pyrex dish or any baking dish or baking tin.
- Place in oven's center rack for 35 minutes. Remove from oven and slowly pour the crushed tomatoes to cover all the peppers. Replace in oven for another 15 minutes until done.
- Remove from oven and garnish with chopped parsley or cilantro. Serve warm.
Nutrition
Serving: 2peppers | Calories: 366kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 519mg | Potassium: 1201mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1118IU | Vitamin C: 203mg | Calcium: 92mg | Iron: 5mg