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)