Description
These Stuffed Poblano Peppers are filled with savory seasoned ground beef, green onions, and cilantro then topped with a generous sprinkle of cheddar cheese. After baking, I love serving these peppers over a bed of cilantro lime cauliflower rice (or cilantro lime white rice) with a dollop of sour cream. This easy chili pepper dish is the best of summer translated into a warm and comforting dish that carries well into cool fall months.
Ingredients
For the Stuffed Poblano Peppers:
- 4 large poblano peppers (about 1 1/4 lbs total), halved with ribs, pith, and seeds removed
- 1 lb ground beef
- 1 (8 oz) can tomato sauce
- 74 g (2/3 cup) green onion, chopped
- 30 g (1/2 cup) cilantro, chopped
- 1 tbsp garlic-infused olive oil (may sub for 2 minced garlic cloves)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp Kosher salt, plus more to taste
- 8 oz (2 cups) sharp cheddar cheese, shredded
- Optional: Sour cream to top
For the Cilantro Lime Cauliflower Rice*:
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 2 minced garlic cloves)
- 24 oz (about 6 3/4 cups) cauliflower rice (I like this frozen one, but you can use fresh too)
- 1 cup cilantro, finely chopped
- 2 limes, zest and juice (about 2 tbsp juice + 2 tsp zest)
- 1 tsp Kosher salt
- 1/2 tsp cracked black pepper
Instructions
For the Stuffed Poblano Peppers:
- Preheat the oven to 375 degrees F (190 C). Prep a baker's half sheet with parchment paper and place the prepped poblano halves on top, cut side exposed.
- In a large skillet over medium-high heat, brown the ground beef until cooked through, then lower the heat slightly to just above medium.
- Add the tomato sauce, green onion, cilantro, garlic-infused olive oil (or minced garlic), cumin, chili powder, paprika, oregano, and Kosher salt to the ground beef, stirring to combine. Cook, stirring occasionally for 2-3 minutes until fragrant and hot. Taste for salt and adjust if needed.
- Remove the meat mixture from heat and portion equally into each poblano pepper half. Top each with shredded cheddar cheese.
- Bake for 35-40 minutes. I usually pull the peppers out when the edges start to darken slightly and look a bit wrinkly.
- Serve warm on top of the Cilantro Lime Cauliflower Rice with a dollop of sour cream, if desired.
For the Cilantro Lime Cauliflower Rice:
- In a large skillet (I just wipe out the skillet I cooked the meat in) over medium-high heat, add garlic-infused olive oil (or olive oil + minced garlic), the riced cauliflower, cilantro, lime zest and juice, Kosher salt and pepper.
- Sautee for 3-5 minutes, just long enough to cook the cauliflower and give it a bit of heat, but not so long that it starts to mash. Taste for salt and pepper and adjust if needed, then remove from heat.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
If you prefer, you can use cooked white rice in place of the riced cauliflower to make cilantro lime rice.
Nutrition
- Serving Size: 1 stuffed poblano pepper and 1/8th of cauliflower rice
- Calories: 310
- Sugar: 1 g
- Sodium: 614 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: poblano peppers, cauliflower rice, ground beef, lime