Picadillo Stuffed Poblano Peppers
Picadillo Stuffed Poblano Peppers
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- 5-6 Poblano Peppers
- Salt & Pepper, To Taste
- 1/2 cup Long Grain Rice
- 1 - 14 oz Diced Tomatoes, Canned
- 1 Tbsp Butter
- 4 Tbsp Olive Oil
- 1 medium Yellow Onion
- 3 cloves Garlic
- 1 lb Ground Beef, Chuck or Lean
- 1 package Taco Seasoning, Preprepared (Any brand)
- 4 oz Mild Cheddar Cheese, Shredded
- Aleppo Pepper, (Optional)
- 1 bunch Cilantro, Leaves removed from stems, Chopped.
- 1 tsp Garlic Powder
- 3/4 cup Water
- 1 tsp Paprika
Here we go!
- Preheat the oven to 500F to roast the poblanos later. Meanwhile, cook the rice. Put 1 Tbsp butter in a 2 qt sauce pan on medium high heat. When melted, add uncooked rice and stir(pan-toast) until rice is lightly browned. Add 3/4 cup water, can of diced tomatoes, and salt to taste. Bring to a boil and cook for 15 minutes or until rice has absorbed liquid.
- While the rice is cooking, roast the poblano peppers. Line a sheet pan with aluminum foil (for easy clean-up), and place peppers on foil. Drizzle with 2 Tbsp olive oil. Salt and pepper, and turn and rub to coat. Roast in the oven for 5-7 minutes or until the skin is starting to brown and the peppers have softened. Remove from the oven and set aside to cool. Reduce oven heat to 425F.
- While the peppers are cooking/cooling, course dice the onion and mince the garlic. Heat a large saute pan to medium high. Add 2 Tbsp olive oil & the onion. Saute until onions begin to soften, then add the ground beef. Salt & pepper. When the beef is nearly cooked through, add the garlic and cook an additional 2-3 minutes. Add the taco seasoning, garlic powder, paprika, and rice/tomato mixture. Cook for an additional 2 minutes to combine flavor and remove from heat. Sprinkle 1/2 the bunch of cilantro into the mixture. Taste, and salt and pepper again if necessary.
- While the ground beef is cooking, prepare the cooled poblanos. Slice lengthwise, and remove the core, ribs, and seeds. Transfer the peppers on foil to a 9x12 in baking dish.
- Using a spoon, hold one pepper and stuff from tip to stem with as much of the beef/rice mixture that will fit. Squeeze gently to reform the shape of the pepper. Place stuffed peppers alternating in baking dish.
- Top peppers with shredded cheddar, pressing the cheese into any gaps in the pepper. I find that freshly shredding a young(mild) cheese works well in this application. Sprinkle with aleppo or another colorful pepper (optional) for garnish.
- Bake at 425F for 20 minutes, or until heated through and peppers are just starting to char, or turn a roasted brown/black at the points. Top stuffed peppers with cilantro and serve with sour cream if desired.
Pan-toasting the rice makes it fluffy but not sticky
Oil and roast poblanos on heavy-duty foil for easy clean-up.
Stuff the peppers fully before topping with cheese.
Aleppo pepper isn't always easy to find.
© 2016 Melissa Althen
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