This recipe’s end result is peppers stuffed with flavorful bone broth rice and ground beef, all topped with melty cheddar cheese. It’s easy, nourishing, and will have you coming back for seconds!
Southwest Stuffed Poblano Peppers
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Ingredients
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1 lb ground beef
- 1/3 cup long grain white rice
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1 tsp FOND’s Pure & Unflavored Tallow
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2 tsp kosher salt, divided
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1/2 tsp cracked black pepper
- 1 small yellow onion, diced
- 3 cloves garlic, minced
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1 Tbsp tomato paste
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1-2 Tbsp chopped chipotle pepper in adobo (depending on heat preference)
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1 tsp dried oregano
- 1 cup salsa
- 2 cups Mexican blend shredded cheese, divided
- 4 poblano peppers, cut in half vertically
Directions
Cook rice in 2/3 cup of bone broth. Cook according to package directions to yield approximately 1 cup cooked rice. Set aside.
Heat ½ cup bone broth in a skillet over medium heat; add ground beef and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown beef for 5 minutes, stirring occasionally. Add onion and garlic, sauté for 2 minutes. Stir in tomato paste, chipotle and oregano; cook 1-2 minutes. Stir in rice, salsa and remaining 1 teaspoon salt then remove from heat and stir in 1 cup of shredded cheese.
Preheat oven to 400°F. Arrange pepper halves in large roasting pan and fill each evenly with beef blend, packing tightly. Cover with foil and bake 30-40 minutes.
Uncover peppers, top each with remaining cheese and return to oven 8-10 minutes until cheese is melted.
