Ingredients:

  • 4 large Poblano Peppers
  • 3 tbsp Olive Oil (divided)
  • 1 lb Lean Ground Beef (or Ground Turkey)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano (Mexican oregano preferred)
  • ½ tsp Smoked Paprika
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 1 cup Cooked White Rice (cooled)
  • 1 cup Canned Black Beans, rinsed and drained
  • ½ cup Frozen Sweet Corn (thawed)
  • 1 (14.5 oz) can Crushed Tomatoes
  • 1 cup Chicken or Vegetable Stock (low sodium)
  • 1 small Chipotle Pepper in Adobo Sauce, minced (plus 1 tsp of the adobo sauce)
  • 1 tsp Apple Cider Vinegar
  • 1 cup Monterey Jack Cheese, grated
  • 2 tbsp Fresh Coriander (Cilantro), chopped

Instructions:

  1. Roast the Peppers: Preheat oven to 400°F (200°C). Lightly brush the whole poblano peppers with olive oil and place them directly on a baking sheet. Roast for 15–20 minutes, turning occasionally, until the skin is blistered, blackened, and loose.
  2. Steam and Peel: Immediately transfer the hot peppers to a large bowl and cover tightly with cling film, or place them in a sealed plastic bag. Allow them to steam for 10 minutes.
  3. Prep for Stuffing: Once cool enough to handle, gently peel off the blistered skin. Slice a lengthwise slit down one side of each pepper, taking care not to slice all the way through. Scoop out the seeds and membranes. Set aside.
  4. Make the Smoky Sauce: In a small saucepan, heat 1 tbsp of olive oil over medium heat. Add the crushed tomatoes, stock, minced chipotle, adobo sauce, and vinegar. Bring to a simmer, then reduce heat and cook gently for 5–7 minutes until slightly reduced. Season with salt and pepper to taste.
  5. Cook the Beef: In the large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the diced onion and sauté until softened (3–4 minutes). Add the ground beef, breaking it up with a spoon. Cook until browned. Drain off any excess grease.
  6. Season the Filling: Reduce heat to medium. Add the minced garlic, cumin, oregano, smoked paprika, salt, and pepper to the beef mixture. Cook for 1 minute until fragrant.
  7. Combine the Filling: Remove the skillet from the heat. Stir in the cooked rice, black beans, and thawed corn until thoroughly combined. Taste and adjust seasoning if necessary.
  8. Prepare the Casserole: Pour about half of the prepared smoky sauce into the bottom of the 9x13 inch baking dish; spread evenly.
  9. Stuff the Peppers: Gently spoon the beef and rice filling into each prepared poblano pepper through the slit. Do not overstuff; pack lightly.
  10. Arrange and Top: Place the stuffed peppers seam-side up in the baking dish. Spoon the remaining sauce over the peppers. Sprinkle generously with grated Monterey Jack cheese.
  11. Bake: Return the dish to the 400°F (200°C) oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden, and the peppers are heated through.
  12. Rest and Garnish: Let the dish rest outside the oven for 5 minutes before serving. Garnish with fresh chopped coriander.