Stuffed Poblano Peppers

Hi Bonnie, I haven't posted in a while, but I have a great new dish.  Stuffed Poblano Peppers.  It is a very easy dish, but it is not quick.

Here are the ingredients.

Less than six ingredients for Stuffed Poblano Peppers.

One lb. ground beef
Four poblano peppers
Zatarain's Dirty Rice Mix
Pace Original picante sauce (I like medium)
Monterrey jack cheese

The first step is to make the Dirty Rice with the ground beef according to the instructions on the box.  When it is almost done, steam the peppers for four minutes.  Longer makes the peppers mushy.  I use a steamer basket in a sauce pan, putting in the peppers with a lid on when the water is boiling.  Here are the steamed peppers and Dirty Rice.

Dirty Rice and steamed poblano peppers.

The peppers are sliced in half with seeds and stems removed.

Chunks of Monterrey jack cheese are placed on each pepper half.

Then fill each of the peppers with a heaping mound of Dirty Rice and spoon some picante sauce on top.

Stuffed poblano peppers ready to bake.

Cover the dish with foil and bake for 30 minutes in a 350 degree oven.

Cover peppers with foil before baking.

When it's done, take out of the oven and serve.

Baked and ready to eat!

Stuffed Poblano Peppers are great fresh from the oven and even better the next day.

This recipe can be made with bell peppers as well.

Bell Peppers also work well with this recipe, but steam them longer since they are larger.