Hello! I am back with another yummy dinner recipe for you guys! This one was so much fun for me to make. All of the vegetables I used to make this were grown in my boyfriend’s parents garden! You all know how much I love to use fresh vegetables, so you can imagine my excitement in making this dish.
Normally I make stuffed peppers with bell peppers, but I wanted to try another pepper and tweak my filling a little. (I’m so glad I did!) There will be a lot of leftover filling, unless you decide you want to do more peppers than the 4 I have included in the recipe. I like having the leftover filling to eat on its own, like in the picture above. It can also be used for tacos or burritos the next day!
This recipe takes about an hour to make from start to finish. That includes the prep and baking time. If you have any questions about the recipe, just ask!
- 4 poblano peppers
- 1/2 white onion, diced
- 1 tomato, diced
- 1 clove garlic, minced
- 1 pound ground beef
- 1 cup brown rice
- 1/4 cup ricotta cheese
- Parmesan cheese
- salt and pepper to taste
- olive oil
- Start cooking the rice as directed. If using a rice cooker, you can do 1 cup of brown rice with 1/2 cups of water.
- While rice is cooking, prep the peppers. Cut the tops off, and clean the insides out, making sure to get all the seeds. Set peppers aside.
- In a pan on low heat, add some olive oil, onions, and the garlic. When those have cooked for a few minutes, add the ground beef and turn the heat to medium. Season with salt and pepper.
- Preheat the oven to 350°
- When the beef is browned, turn the heat off and add the rice, tomatoes, and cheeses to the pan. Mix together well, and salt and pepper to taste.
- Now time to stuff the peppers. Add the filling to the peppers with a small spoon, and place in a baking pan after. Once all peppers are filled, drizzle a little olive oil over the peppers and top with Parmesan cheese.
- Bake for 25 minutes, and let cool for 5 minutes.
- Once peppers are cooled, enjoy!
I hope you enjoy this recipe as much as I do! I served ours with some toasted cheesy bread I made, and it was delicious!
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Thanks for stopping by The Cooking Cactus!