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Picadillo Stuffed Poblano Peppers

Updated on March 6, 2016
Melissa Althen profile image

Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialities.

Picadillo Stuffed Poblano Peppers

Serve with a dollop of sour cream if desired.  Yum!
Serve with a dollop of sour cream if desired. Yum!

How much did you love this?

5 stars from 1 rating of Picadillo Stuffed Poblano Peppers

Cook Time

Prep time: 1 hour
Cook time: 20 min
Ready in: 1 hour 20 min
Yields: 5-6 servings


  • 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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Holton


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