Ground Beef Stuffed Poblano Peppers

Poblano peppers are rich and flavorful with a mild to medium heat. Served stuffed with a mexican-inspired beef & rice filling.

Nutrition Per Portion

0.0 min

In a saucepan bring salted water to the boil.
1.0 min

Preheat the oven to 180C.
1.5 min

Finely chop the garlic, fresh coriander and the brown onion.
4.0 min

Cut the lime in half, juice half, cut the remaining into wedges..
5.5 min

Slice the Poblano Peppers into halves and remove the seeds and ribs.
8.0 min

Add the rice to the boiling water.
8.5 min

Place the poblano peppers on a baking tray and drizzle with olive oil and season with salt and pepper.
10.0 min

Place in the oven and allow to roast.
10.5 min

In a saucepan heat olive oil over medium heat.
12.0 min

Add the garlic and onion; cook stirring frequently until softened.
14.0 min

Stir in the tomato paste and cumin.
15.0 min

Increase to high heat and add the mince beef; season with salt and pepper.
17.0 min

Continue to cook the beef breaking apart and ensuring it is browned.
19.0 min

Drain the rice.
20.0 min

Stir the golden raisins and cooked rice into the mince and a splash of water.
22.0 min

Cook, stirring occassionally, until well combined. Season with salt and pepper.
23.0 min

Remove the poblano peppers from the oven and stuff with as much of the filling as possible.
24.0 min

In a small bowl, combine the yoghurt, lime juice and half of the coriander.
25.0 min

Distribute the remaining filling between serving plates.
26.0 min

Serve the stuffed poblanos atop the filling.
27.0 min

Garnish with the remaining coriander, lime wedges and the lime-yoghurt.