SERVES 4 TO 6 • 1 HR
½ c. jasmine or long-grain white rice
Kosher salt
4 large poblano peppers (about 1¼ lb. total), halved lengthwise, seeds and ribs removed
2 tbsp. extra-virgin olive oil, divided
1 lb. ground beef
1 small yellow onion, finely chopped
3 cloves garlic, finely chopped
Freshly ground black pepper
1 chipotle chile in adobo sauce, finely chopped
2 tbsp. tomato paste
2 tsp. dried oregano
¾ tsp. ground cumin
1 (14.5-oz.) can fire-roasted diced tomatoes
¼ c. chopped fresh cilantro leaves, plus more for serving
6 oz. shredded Mexican-blend cheese (about 1½ c.)
1. In a small saucepan over medium-high heat, combine rice and 3/4 c. water; season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 17 minutes.
2. Meanwhile, place a rack in upper third of oven; heat broiler on high. On a large baking sheet, toss poblano peppers with 1 tbsp. oil, then arrange cut side down. Broil, watching closely, until just starting to char in places, about 5 minutes. Turn peppers cut side up and continue to broil until tender-crisp, about 2 minutes more. Let cool slightly.
3. Preheat oven to 400°. In a large skillet over medium-high heat, heat remaining 1 tbsp. oil. Add beef, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and browned, about 7 minutes.
4. Add chipotle chile, tomato paste, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly reduced, about 5 minutes.
5. Fluff rice with a fork and stir into beef mixture along with cilantro. In a 13″ x 9″ baking dish, arrange peppers cut side up; season with salt and pepper. Stuff peppers with beef mixture. Top with cheese. Tightly cover dish with foil.
6. Bake stuffed peppers until tender, about 25 minutes. Uncover and switch oven to broil. Broil, watching closely, until cheese is bubbly, 2 to 3 minutes more.
7. Arrange peppers on a platter and top with more cilantro.
https://www.delish.com/cooking/recipe-ideas/a46298516/beef-and-rice-stuffed-poblano-peppers-recipe/