8/6/2021 – The Tiburon Poblano Peppers from our garden were stuffed with this cheesy spicy ground beef and were great. This recipe was inspired by one at the Certified Angus Beef website.
- 1 pound 80/20 ground chuck
- 1/3 cup jasmine rice
- Kosher salt and cracked black pepper to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons chopped chipotle pepper in adobo
- 1 teaspoon dried oregano
- 1 cup mild HEB salsa
- 2 cups Mexican blend shredded cheese, divided
- 5 poblano peppers from the garden this morning, cut in half vertically and one large white scalloped squash hollowed out and stuffed.
- Grated white and yellow cheddar cheese
Instructions
- Cook rice according to package directions to yield approximately 1-cup cooked rice. Set aside.
- Brown ground beef and season with salt and pepper. Add onion and garlic, sauté for 2 minutes. Stir in tomato paste, chipotle and oregano; cook 1-2 minutes. Stir in rice, salsa and adjust salt and pepper. Remove from heat and stir in 1-cup of shredded cheese.
- Preheat oven to 400°F. Arrange pepper halves in parchment paper lined large baking sheet so they have about an inch of space between them. Fill each evenly with the beef blend, packing tightly. Cover with foil and bake 30-40 minutes until the peppers are beginning to softed but not too long for the meat.
- Uncover peppers, top each with remaining cheese and return to oven 8-10 minutes until cheese is melted.
