Spicy Stuffed Poblano Peppers with Juicy Beef and Cheese

Ingredients

- 4 Poblano Peppers
- 1 pound Hamburger Meat
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Beef Broth
- 2 tablespoons Olive Oil
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 3 cloves Garlic, minced
- 1 Onion, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the poblano peppers on the prepared baking sheet and roast them in the oven for about 20 minutes or until the skin is charred and blistered. Remove from the oven and let them cool.
3. While waiting for the peppers to cool, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until they become fragrant and slightly golden.
4. In the same skillet, add hamburger meat and cook until browned, breaking it up into crumbles with a wooden spoon.
5. Stir in chili powder, cumin, and oregano. Cook for another 2 minutes to allow the flavors to blend.
6. Pour in beef broth and simmer the mixture for about 10 minutes, allowing the liquid to reduce.
7. Slice a lengthwise slit on each poblano pepper, carefully remove the seeds and membrane, and stuff them with the cooked beef mixture.
8. Place the stuffed peppers back on the baking sheet and top each one with shredded Monterey Jack cheese.
9. Bake for 15-20 minutes or until the cheese is melted and bubbly.
10. Serve the stuffed poblano peppers hot and garnish with fresh cilantro, if desired.

Preparation Time

PT30M

30 minutes

Cooking Time

PT40M

40 minutes

Total Time

PT1H10M

1 hour 10 minutes

Type of dish

Dinner

Keywords

poblano peppers, stuffed peppers, beef, cheese, spicy, Tex-Mex, easy, flavorful, dinner recipe

Recipe Yield

4 servings

Calories

Calories per serving: Approximately 450 calories

Ingredients

- 4 Poblano Peppers (approximately 560 grams)
- 1 pound Hamburger Meat (approximately 454 grams)
- 113 grams Monterey Jack Cheese, shredded
- 236.6 milliliters Beef Broth
- 30 milliliters Olive Oil
- 8 grams Chili Powder
- 5 grams Cumin
- 2 grams Oregano
- 3 cloves Garlic, minced
- 1 Onion, finely chopped

Instructions

1. Preheat the oven to 190°C and line a baking sheet with parchment paper.
2. Place the poblano peppers on the prepared baking sheet and roast them in the oven for about 20 minutes or until the skin is charred and blistered. Remove from the oven and let them cool.
3. While waiting for the peppers to cool, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until they become fragrant and slightly golden.
4. In the same skillet, add hamburger meat and cook until browned, breaking it up into crumbles with a wooden spoon.
5. Stir in chili powder, cumin, and oregano. Cook for another 2 minutes to allow the flavors to blend.
6. Pour in beef broth and simmer the mixture for about 10 minutes, allowing the liquid to reduce.
7. Slice a lengthwise slit on each poblano pepper, carefully remove the seeds and membrane, and stuff them with the cooked beef mixture.
8. Place the stuffed peppers back on the baking sheet and top each one with shredded Monterey Jack cheese.
9. Bake for 15-20 minutes or until the cheese is melted and bubbly.
10. Serve the stuffed poblano peppers hot and garnish with fresh cilantro, if desired.

Preparation Time

PT30M

30 minutes

Cooking Time

PT40M

40 minutes

Total Time

PT1H10M

1 hour 10 minutes

Type of dish

Dinner

Keywords

poblano peppers, stuffed peppers, beef, cheese, spicy, Tex-Mex, easy, flavorful, dinner recipe

Recipe Yield

4 servings

Calories

Calories per serving: Approximately 450 calories