Real Recipes From Real Home Cooks ®

stuffed roasted pablano peppers with spanish rice

Recipe by
Kathy Williams
Rock Hill, SC

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

yield 3 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For stuffed roasted pablano peppers with spanish rice

  • 4-5 slice
    bacon
  • 1 md
    onion chopped
  • 3 clove
    garlic, minced
  • 1 c
    rice, long grain
  • 1 can
    diced tomato with chillies
  • 1 can
    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

How To Make stuffed roasted pablano peppers with spanish rice

  • 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.

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