Stuffed Roasted Pablano Peppers with Spanish Rice

Kathy Williams

By
@KMW2013

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


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In 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.

2Stir in diced tomatoes, tomatoes with chillies, cumin, coriander, chili powder and oregano.

3Stir in chicken broth, bring to a boil, cover and reduce heat to low. Simmer till liquid is gone.

4Meanwhile start grill, season steak with steak seasoning.

5When 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.

6Cook steak to your liking. Cut into thin strips. In a bowl shred cheese and mix it with cooled steak.

7When the peppers have cooled. Peel the black skin off of peppers. Remove seeds and membrane.

8Stuff 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