Stuffed Poblano Peppers
These stuffed poblano peppers are filled with a savory blend of chorizo, ground beef, rice, and pepitas, topped with a zesty lime crema. A delicious, smoky, and hearty meal perfect for weeknight dinners or meal prep.
Servings: 4
Ingredients
- 8 Poblano Peppers
- 1 Cup Long Grain White Rice
- 4 Cloves Garlic minced
- 1/2 of a large onion diced (about 1 cup)
- 1/2 of a Lime
- 1/2 a bunch fresh cilantro chopped
- 1 lb Ground Beef
- ½ lb Chorizo casing removed, if using links
- 1/4 cup Pepitas
- 3 Tablespoons Tomato Paste
- 2 Teaspoon Ground Cumin
- 2 Teaspoon Chili Powder
- 1 Teaspoon Smoked Paprika
- ½ Cup Mexican Crema or sour cream optionally sub dairy free sour cream or plain coconut yogurt
- Olive Oil for roasting and cooking
- Salt and Pepper to taste
Instructions
- Cook the rice: Cook 1 cup of long grain white rice according to package instructions.
- Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the poblano peppers. Peel and mince the garlic. Dice the onion. Quarter the lime, and chop the cilantro.
- Roast the poblano peppers: Place the 8 poblano peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 8-10 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool. Once cool enough to handle, cut a lengthwise slit in each pepper and remove the ribs and seeds while keeping the skin intact. Return the peppers to the baking sheet.
- Make the filling: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, and cook for 2-3 minutes until softened. Stir in the 3 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Cook for 2-3 more minutes until fragrant. Increase the heat to medium-high and add 1 lb of ground beef and ½ lb of chorizo. Cook, breaking the meat apart with a spoon, for 4-5 minutes, or until fully browned and cooked through. Stir in the 4 tablespoons of roasted pepitas, cooked rice, and 1/2 cup of water. Stir to combine, and season with salt and pepper to taste.
- Stuff & bake the peppers: Carefully stuff each poblano pepper with the filling, dividing it evenly among the 8 peppers. Bake the stuffed peppers at 450°F for 6-8 minutes, or until heated through.
- Make the crema: In a small bowl, combine ½ cup Mexican crema or sour cream with the juice of half a lime and a handful of chopped cilantro. Add a pinch of salt and pepper, and thin the mixture with 1-2 tablespoons of water if needed.
- Serve: Plate the stuffed peppers and drizzle with the crema. Garnish with the remaining cilantro and lime wedges. Enjoy!