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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the shredded Monterey Jack cheese evenly over the stuffed peppers.

Step 9

Bake the stuffed peppers in the oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.

Step 10

Garnish the stuffed chiles with freshly chopped cilantro before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(1917.3g)

Amount per serving	% Daily Value*
Calories	2174.5

Total Fat 143.3g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 421.1mg	0%
Sodium 3928.1mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 40.5g
Protein 121.3g	0%

Vitamin D 24IU	0%
Calcium 1122.5mg	0%
Iron 18.3mg	0%
Potassium 3913.4mg	0%

*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.

Source of Calories

Fat: 56.6%

Protein: 21.3%

Carbs: 22.1%