1/2 cup jasmine rice
4 large poblano peppers, halved lengthwise, seeded and ribs removed
olive oil
1 lb lean ground beef
1 small yellow onion, chopped
2 tbsp minced garlic
salt and black pepper to taste
1 chipotle chile in adobo, finely chopped
2 tbsp tomato paste
2 tsp oregano
1 tsp cumin
1 can fire-roasted diced tomatoes
1/4 cup fresh cilantro, chopped, plus more for garnish
1 1/2 cups shredded Mexican blend cheese
In a small saucepan, combine rice, 3/4 cup water and a little salt. Bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and water is absorbed. 12-15 minutes.
On a large baking sheet, toss poblano peppers with olive oil until well coated. Broil in oven about 5 minutes until pepper start to char in places. Turn peppers over and broil about 3 minutes more. Remove from oven.
In a large skillet, heat a little more olive oil. Add beef and onion and cook until beef is cooked through. Add garlic and cook one more minute. Add chipotle chile, tomato paste, oregano, cumin and salt and pepper. Stir well to combine. Add tomatoes, simmer about 5 minutes, stirring often.
Fluff rice with a fork and stir into beef mixture along with the fresh cilantro.
In a 9 x 13 baking dish, arrange peppers cut side up. Generously fill the peppers with the beef mixture. Top with shredded cheese. Cover tightly with foil and bake 20 minutes at 400 degrees. Remove foil and bake another 5 mins until cheese is melted.
Top with more fresh cilantro and serve.
