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
pablano peppers
1 lb
sirloin steaks
8 oz
pepper jack cheese
steak seasoning

How to Make Stuffed Roasted Pablano Peppers with Spanish Rice


  • 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.

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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