Mexican Cheesy Beef and Rice Stuffed Poblanos

Name: Mexican Cheesy Beef and Rice Stuffed Poblanos
Yield: 4
Ingredients: 10 kg ground beef; 4 mm poblano peppers, half lengthwise and remove stem, core and seed; 1 1/2 c jasmine rice; 2 fl oz yellow onions, finely chopped; 2 fl oz roma tomato, finely chopped; 2 limes, zested and quartered; 1 fl oz chili pepper, minced (for heat if desired); 8 Tbsp sour cream; 2 Tbsp chicken stock concentrate; 1 c monterey jack cheese; 8 Tbsp guacamole; 1/4 Tbsp cumin; 1 Tbsp garlic powder; 3/4 Tbsp chili powder; 2 Tbsp butter; 2 tsp olive oil; 8 tsp vegetable oil; salt and pepper

Mexican Cheesy Beef and Rice Stuffed Poblanos

0 mins

Total time

4

Serving

18

Ingredients

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Ingredients

kgground beef

mmpoblano peppers, half lengthwise and remove stem, core and seed

1¹⁄₂

cjasmine rice

fl ozyellow onions, finely chopped

fl ozroma tomato, finely chopped

limes, zested and quartered

fl ozchili pepper, minced (for heat if desired)

Tbspsour cream

Tbspchicken stock concentrate

cmonterey jack cheese

Tbspguacamole

¹⁄₄

Tbspcumin

Tbspgarlic powder

³⁄₄

Tbspchili powder

Tbspbutter

tspolive oil

tspvegetable oil

salt and pepper

Directions

Step 1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve the bell peppers lengthwise. Place on a baking sheet, skin side up, and drizzle each half with oil, rub to coat. Season with salt and pepper. Roast until browned and softened, about 15-17 minutes.

Step 2

Meanwhile, in a small pot, combine rice, 2 1/4 a cup of water and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes.

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