Stuffed Chiles
Discover the perfect blend of smoky, savory, and satisfying flavors with these delicious stuffed chiles. This recipe showcases roasted poblano peppers stuffed with a hearty mixture of seasoned ground beef, aromatic garlic and onion, fluffy cooked rice, and juicy diced tomatoes, all elevated with a hint of cumin and paprika. Topped with melted Monterey Jack cheese and fresh cilantro, these stuffed chiles are oven-baked to perfection, offering a beautiful balance of spice and comfort in every bite. Ideal for family dinners or entertaining guests, this easy yet impressive dish is ready in just under an hour. Serve warm as a standalone meal or alongside fresh tortillas and your favorite salsa for a truly unforgettable experience!
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 1 pound Ground beef
- 1 cup Cooked rice
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 can (14.5 ounces) Diced tomatoes
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat the oven to 375°F (190°C).
Wash and dry the poblano peppers. Cut a slit lengthwise along one side of each pepper and carefully remove the seeds and membrane without tearing the pepper.
Place the peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning them once halfway, until the skin is slightly blistered. Transfer them to a bowl and cover with a kitchen towel to allow them to steam for 5 minutes. Peel off the skin gently once cooled.
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes.
Stir in the diced tomatoes (with their juices), cooked rice, cumin, paprika, salt, and black pepper. Cook the mixture for 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
Carefully stuff each poblano pepper with the beef and rice mixture, making sure not to overfill. Place the stuffed peppers in a baking dish, seam side up.
Sprinkle the shredded Monterey Jack cheese evenly over the stuffed peppers.
Bake the stuffed peppers in the oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.
Garnish the stuffed chiles with freshly chopped cilantro before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 40.5 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1122 mg | 86% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3913 mg | 83% | |
*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.
