These tender, stuffed peppers are filled with a mixture of ground grass-fed beef, rice, black beans and vegetables, then topped with cheese and baked for a hearty Mexican-style meal that can be served on the spot or reheated later — great either way. We’ve adapted the recipe from dinneratthezoo.com. Poblanos are our choice, with their medium heat, but bell peppers make a fine alternative for a milder dish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 6 large poblano peppers, or bell peppers for less heat — cut a slice off lengthwise, then remove seeds and ribs
- 1 tsp. vegetable oil
- 1 pound Morning Glory Farm ground grass-fed beef
- 1 tsp. minced garlic
- 1 packet taco seasoning
- 1 cup cooked brown rice
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels thawed from frozen
- 1/4 cup red onion, diced (optional)
- 1 cup diced MGF plum tomatoes
- 1 1/2 cups Cabot sharp cheddar cheese — divided
- 2 Tbsp. chopped cilantro
- cooking spray or parchment paper
- sour cream
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray, or lay paper. Lay the poblano/bell peppers on the pan in a single layer.
- Bake the peppers for 10-15 minutes or until softened.
- Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
- Add the garlic and cook for 30 seconds. Add the onions and sauté for 1 minute
- Add the packet of taco seasoning along with 2 Tbsp. of water. Stir to coat the meat in seasoning.
- Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine.
- Divide the meat mixture evenly between the peppers. Top with remaining cheese.
- Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve, with a dollop of sour cream to cut the heat and make it creamy