Ingredients:

  • 4 large poblano peppers
  • 1 tbsp neutral oil
  • 0.5 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 1 cup cooked long grain white rice
  • 0.5 large white onion
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 4 oz canned diced green chiles
  • 0.5 cup black beans
  • 1.5 cups shredded Monterey Jack cheese

Instructions:

  1. Slice each poblano in half lengthwise. Use a small spoon to gently scrape out the seeds and those pale ribs. Note: This is where most of the heat lives, so remove it all if you want a mild dish.
  2. Arrange the peppers cut side up in a baking dish. Drizzle with 1 tbsp oil and a pinch of salt. Bake at 400°F for 10 minutes until they start to soften and turn a vibrant green.
  3. While peppers roast, heat a skillet over medium high. Add the ground beef and cook until no pink remains and you see crispy brown edges.
  4. Add the diced onion to the beef. Cook for 5 minutes until the onion is translucent and fragrant.
  5. Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute just to wake up the oils in the spices.
  6. Fold in the cooked rice, black beans, and green chiles. Stir well to ensure the spices coat every grain of rice.
  7. Stir in 0.5 cup of the Monterey Jack cheese into the hot beef mixture. Note: This helps the filling stay inside the pepper rather than crumbling out.
  8. Divide the beef mixture evenly among the par roasted poblano halves. Don't be afraid to pack it in firmly.
  9. Top each pepper with the remaining 1 cup of cheese. Return to the oven for 15 minutes until the cheese is bubbling and gold speckled.
  10. Let the peppers sit for 5 minutes before serving. Note: This allows the juices to redistribute so they don't run out on the plate.