Ingredients
Scale
For the filling:
- 8 ounces lean ground beef
- 1 small onion, finely diced
- 2 cloves minced garlic
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 8-ounce can of tomato sauce
- ¼ cup water
- 1 15-ounce can of pinto beans
- ¾ cup cooked white rice
- ¾ cup shredded Monterey Jack cheese
For the Stuffed Peppers
- 6 poblano peppers, halved
- 1 batch of the filling (from above)
- ½ cup shredded Monterey Jack cheese
- Queso fresco or feta cheese (optional)
- Chopped fresh cilantro (optional)
- Lime wedges (optional)
Instructions
To make the filling:
- In a large skillet, brown the ground beef and onions over medium-high heat until the beef is cooked through and the onions are golden.
- Add garlic, chile powder, cumin, smoked paprika, and oregano to the beef and onions. Cook 1 minute.
- Reduce heat to medium-low. Add tomato sauce and water. Simmer for 10 minutes or until there is only 1-2 tablespoons of liquid left in the pan.
- Stir in pinto beans, rice, and cheese. Set aside.
To assemble the peppers:
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking dish.
- Cut peppers in half and remove stems. Pull out core and any remaining seeds. If there are large ribs, remove those, too.
- Arrange peppers in baking dish. Stuff peppers with the filling.
- Cover dish tightly with aluminum foil and bake for 40 minutes.
- Remove foil, top with remaining shredded cheese, and bake for another 10 minutes, or until cheese is lightly browned and bubbly.
- Allow to cool slightly and then serve. Garnish with a lime wedge, cilantro and queso fresco if desired.
- Prep Time: 0 hours
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