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Recipe: Stuffed poblano peppers

Chef Jill Aker Ray puts a spicy, southwest twist on classic stuffed peppers for a delicious week night meal.


Stuffed Poblano Pepper Bake


1 pound ground beef (80/20 or 90/10)

1/3 cup long grain white rice (uncooked)

2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

1 small sweet onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1-2 tablespoons chopped Chipotle pepper in Adobo (depending on desired spice level)

1 teaspoon dried oregano

1 teaspoon cumin

1 cup salsa

2 cups Mexican blend shredded cheese, divided

4 Poblano peppers, cut in half vertically (seeds and white vein removed for heat)


Cook rice according to package directions to yield approximately 1-cup cooked rice. Set aside.

Heat skillet over medium high heat; add ground beef and season with 1-teaspoon salt and 1/2-teaspoon pepper. Brown beef for 5 minutes, stirring occasionally. Add onion and garlic, sauté for 2 minutes. Stir in tomato paste, Chipotle, cumin and oregano; cook 1-2 minutes. Stir in rice, salsa and remaining 1-teaspoon salt then remove from heat and stir in 1-cup of shredded cheese.

Preheat oven to 400°F. Arrange pepper halves in large roasting pan and fill each evenly with beef blend, packing tightly. Cover with foil and bake 30-40 minutes.

Uncover peppers, top each with remaining cheese and return to oven 8-10 minutes until cheese is melted.

(Recipe adapted from the Certified Angus Beef Council)