Stuffed Roasted Pablano Peppers with Spanish Rice

Kathy Williams


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


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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  • 4-5 slice
  • 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
  • 1 1/2 tsp
  • 1 1/2 tsp
    chili powder
  • 1/2 tsp
  • 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.

Printable Recipe Card

About Stuffed Roasted Pablano Peppers with Spanish Rice

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

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