Description
Beef and Rice Stuffed Poblano Peppers combine tender ground beef, fluffy rice, smoky spices, and melty plant-based cheese for a comforting and flavorful meal. These easy-to-make stuffed peppers offer a perfect balance of textures and bold smoky flavors, ideal for family dinners or meal prep. Baked to tender perfection and garnished with fresh cilantro, this dish delivers satisfying comfort in every bite.
Ingredients
Scale
Peppers
- 4 fresh poblano peppers
Filling
- 1/2 lb lean ground beef
- 1 cup cooked white rice
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 3 slices smoked turkey bacon, cooked until crispy and chopped
- 1 cup diced tomatoes (drained if canned)
- 1 tsp smoked paprika (natural)
- 1/2 tsp ground cumin
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- 1/4 tsp natural gelling agent (optional)
Topping and Garnish
- 1/2 cup shredded plant-based cheese
- 2 tbsp fresh cilantro, chopped
Instructions
- Prepare the Peppers: Wash the poblano peppers carefully, then cut off the tops and remove the seeds and membranes without tearing the skin. Set aside the tops for later use or chopping into the filling.
- Cook the Filling: Heat a skillet over medium heat and add the smoked turkey bacon, cooking until crispy. Remove and chop it finely. In the same skillet, sauté onion and garlic until translucent, then add the ground beef and cook until browned. Stir in diced tomatoes, chopped smoked turkey bacon, cooked rice, smoked paprika, cumin, vegetarian Worcestershire sauce (natural), and a splash of apple cider vinegar (natural). Simmer for a few minutes to let the flavors meld. Sprinkle in a pinch of natural gelling agent if a thicker consistency is desired.
- Stuff the Peppers: Spoon the beef and rice mixture carefully into each poblano pepper, pressing gently to fill completely without overstuffing. Top each stuffed pepper with shredded plant-based cheese.
- Bake Until Perfect: Place the stuffed peppers upright in a baking dish and cover loosely with foil. Bake at 375°F (190°C) for 25-30 minutes until the peppers are tender but still hold their shape and the cheese is melted.
- Garnish and Serve: Remove from oven and sprinkle fresh chopped cilantro over the peppers. Let them cool slightly before serving warm to enjoy the full flavor.
Notes
- Choose firm, shiny poblano peppers free of blemishes for best structure.
- If using canned diced tomatoes, drain excess liquid to avoid soggy filling.
- Cook rice ahead of time for even texture in the filling.
- Season gradually and taste the filling as you prepare it to balance flavors.
- Use the natural gelling agent sparingly to thicken the filling without altering texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef stuffed peppers, poblano peppers, stuffed peppers recipe, plant-based cheese, comfort food, dinner recipe, gluten free
