A few months ago, I made stuffed bell peppers with Mexican seasonings. They came out ok, not great. The bell pepper taste was too powerful. I had used plain rice and did not get the seasonings strong enough. The measurements for spices, I used this can be increased per your personal choice. I would not use any less; if you do, it would be bland.
Poblano peppers are very hot until cooked. I would suggest you wear gloves when preparing them for the oven. You might be careful without using gloves, but a few hours later if you touch your eyes or mouth they WILL be set a flame! By roasting the peppers, you are removing almost all of the spicy fire and are left with a sweet tasting pepper.
Ingredients:
½ pound lean ground beef
4 poblano peppers
Knoor Brand Spanish Rice Package
1 10 oz. can of Rotel Tomatoes
1 15 oz. can of black beans
½ cup frozen or canned corn kernels
2 cups water
3 green onions (optional)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon ground chipotle pepper
Salt and freshly ground pepper
Shredded cheese (we used a Mexican blend)
Chopped cilantro, sour cream and sliced olives for serving (optional)
Directions:
Brown and drain the ground beef.
Rinse the black beans and drain on colander with Rotel.
Prepare the peppers: slice them in half and remove the seeds and ribs.
Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
In a large medium pot, combine: rice, water, beans, onions, Rotel , and corn, cook per rice instructions.
When rice mixture is cooked add ground beef, and spices. Season with salt and pepper to taste.
Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1½ to 2 minutes.
If desired, garnish with chopped cilantro, sour cream and black olives and serve with sour cream
