Southwest Stuffed Poblano Peppers
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Ingredients
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1 pound ground beef
- 1/3 cup long grain white rice
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1 tsp Extra virgin olive oil
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2 tsp kosher salt, divided
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1/2 tsp cracked black pepper
- 1 small yellow onion, diced
- 3 cloves garlic, minced
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1 Tbsp tomato paste
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1-2 Tbsp chopped chipotle pepper in adobo (depending on heat preference)
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1 tsp dried oregano
- 1 cup salsa
- 2 cups Mexican blend shredded cheese, divided
- 4 poblano peppers, cut in half vertically
Directions
Cook rice in 2/3 cup of bone broth. Cook according to package directions to yield approximately 1-cup cooked rice. Set aside.
Heat ½ cup bone broth in a skillet over medium heat; add ground beef and season with 1-teaspoon salt and 1/2-teaspoon pepper. Brown beef for 5 minutes, stirring occasionally. Add onion and garlic, sauté for 2 minutes. Stir in tomato paste, chipotle and oregano; cook 1-2 minutes. Stir in rice, salsa and remaining 1-teaspoon salt then remove from heat and stir in 1-cup of shredded cheese.
Preheat oven to 400°F. Arrange pepper halves in large roasting pan and fill each evenly with beef blend, packing tightly. Cover with foil and bake 30-40 minutes.
Uncover peppers, top each with remaining cheese and return to oven 8-10 minutes until cheese is melted.