Stuffed Roasted Pablano Peppers with Spanish Rice

Kathy Williams

By
@KMW2013

This is my version of Spanish Rice. Pablano Peppers turned out nice too.


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Serves:

3-6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4-5 slice
bacon
1 medium
onion chopped
3 clove
garlic, minced
1 c
rice, long grain
1 can(s)
diced tomato with chillies
1 can(s)
diced tomatoes
2 c
chicken broth
2 tsp
cumin
1 1/2 tsp
coriander
1 1/2 tsp
chili powder
1/2 tsp
oregano
6
pablano peppers
1 lb
sirloin steaks
8 oz
pepper jack cheese
steak seasoning

Directions Step-By-Step

1
In a skilled with a lid, cook bacon until crisp. Set aside. Drain fat reserving 2 tablespoons. Heat drippings over med-high heat add onions and cook until soft. Add rice and stir until brown. Add garlic and cook for a minute.
2
Stir in diced tomatoes, tomatoes with chillies, cumin, coriander, chili powder and oregano.
3
Stir in chicken broth, bring to a boil, cover and reduce heat to low. Simmer till liquid is gone.
4
Meanwhile start grill, season steak with steak seasoning.
5
When grill is hot cook the peppers and steak. Turning peppers until blackened on all sides. Put peppers in a bowl and cover with a lid or plastic wrap.
6
Cook steak to your liking. Cut into thin strips. In a bowl shred cheese and mix it with cooled steak.
7
When the peppers have cooled. Peel the black skin off of peppers. Remove seeds and membrane.
8
Stuff each pepper with steak mixture. Wrap 2 at a time in tin foil. Place back on the grill for about 3-4 minutes or until cheese has melted. Plate with rice, sour cream, and salsa. Sprinkle chopped bacon over rice.

About this Recipe

Course/Dish: Beef, Rice Sides
Main Ingredient: Beef
Regional Style: Spanish