Grilled Chilies with Beef and Cheese Stuffing Rsc
Turn up the flavor at your next barbecue with these irresistible Grilled Chilies with Beef and Cheese Stuffing! This smoky, hearty dish combines tender poblano chilies (or bell peppers for a milder kick) with a savory filling of juicy ground beef, melty cheddar and mozzarella cheeses, and bold spices like cumin and smoked paprika. Grilled to perfection, the chilies develop just the right amount of char, enhancing their natural sweetness while the cheesy stuffing oozes with gooey goodness. Perfect for summer cookouts or casual dinner parties, these stuffed chilies are as easy to make as they are delicious. Garnish with fresh cilantro for a vibrant finish, and serve hot for a mouthwatering dish everyone will crave. Ready in under an hour, this recipe is a must-try for fans of smoky, cheesy comfort food!
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Recipe Information
Ingredients
- 6 pieces Large poblano chilies (or bell peppers for a milder option)
- 500 grams Ground beef (80% lean)
- 150 grams Shredded cheddar cheese
- 150 grams Shredded mozzarella cheese
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat a grill or stovetop grill pan to medium-high heat.
Rinse the poblano chilies and pat them dry. Slice off the tops and carefully remove the seeds and membranes using a small spoon or knife.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the ground beef, breaking it apart with a spatula. Cook for 5-7 minutes until browned and fully cooked through.
Mix in the tomato paste, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes to combine flavors. Remove from heat and let the mixture cool slightly.
In a large bowl, combine the cooled beef mixture with the shredded cheddar and mozzarella cheeses. Stir until evenly mixed.
Stuff each poblano chili with the beef and cheese mixture, pressing gently to fill them completely.
Place the stuffed chilies on the preheated grill. Cook for 7-10 minutes, turning occasionally, until the chilies are slightly charred and the cheese is melted and bubbling.
Remove the chilies from the grill and let them rest for a few minutes before serving.
Garnish with fresh chopped cilantro if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 37.9 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2380 mg | 183% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3801 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
