These hearty poblano peppers are filled with a flavorful blend of seasoned beef and fluffy rice, topped with a rich tomato sauce and melted cheese, making for a satisfying and delicious dish.
Ingredients
2 cups water
1 tablespoon butter
1 cup rice
1 each seasoning packet
4 each poblano peppers
1 pound ground beef
to taste black pepper
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 can tomato soup
1 cup mozzarella cheese
Method
In a saucepan, melt butter in 2 cups of water and bring it to a boil. Stir in the rice along with the seasoning packet, then reduce the heat and cover, letting it simmer for 20 to 25 minutes until the water is mostly absorbed. Fluff the rice with a fork afterward.
Prepare a 9x13-inch baking dish by spraying it lightly with cooking spray.
Bring a pot of water to a boil and blanch the poblano peppers for about 5 minutes until they start to soften. Transfer them to an ice water bath to stop the cooking process, then drain and dry them before arranging them in the baking dish.
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon for about 5 to 7 minutes. Drain any excess fat, season with black pepper, and add a mixture of 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper. Cook until the liquid evaporates, around 2 to 3 minutes.
Preheat your oven to 350 degrees F (175 degrees C).
Mix the cooked rice into the beef mixture in the skillet, stirring until well combined and any remaining liquid is absorbed, about 5 to 10 minutes. Fill the prepared poblano peppers with this mixture.
In a separate bowl, blend the tomato soup with about 1 tablespoon of water until it resembles a thick gravy. Adjust the consistency by adding more water if needed. Drizzle this sauce over the stuffed peppers and top with mozzarella cheese. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden brown.
