Steps to Make Poblano Chili Scoville

Taco Stuffed Poblano Peppers

The official measure of chili hotness is the scoville unit, which ranges from 0 (green bell heat, but comfortable poblano (hot end);

Recipe Summary Taco Stuffed Poblano Peppers

Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a sprinkling of cheese. American comfort food done up Latin-American style. We used boxed Spanish rice, but there are a number of good recipes on this site (Spanish Rice II and Best Spanish Rice) that I have used with good results. Serve with garnishments of choice - shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.

Ingredients | Poblano Chili Scoville

2 cups water

2 tablespoons butter

1 (6.8 ounce) package Spanish-style rice mix

cooking spray

3 large poblano peppers, halved lengthwise and seeded

1 pound ground beef

ground black pepper to taste

½ cup water

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons onion powder

2 teaspoons garlic powder

½ teaspoon cayenne pepper

1 (10.75 ounce) can condensed tomato soup

1 tablespoon water, or as needed

½ cup shredded mozzarella cheese

Directions

Bring 2 cups water and butter to a boil in a saucepan; add rice and seasoning packet. Return to a boil, cover saucepan, reduce heat to low, and simmer until most water is absorbed, 20 to 25 minutes. Fluff rice using a fork.

Spray a 9x13-inch baking dish with cooking spray.

Bring a pot of water to a boil; cook poblano peppers until slightly tender, about 5 minutes. Transfer peppers to a bowl of ice water to stop the cooking process; drain. Pat peppers dry and place in the prepared baking dish.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with black pepper. Mix 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper into ground beef; cook and stir until liquid evaporates, 2 to 3 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Mix rice into beef mixture; cook and stir until evenly mixed and all liquid is evaporated, 5 to 10 minutes. Spoon mixture into the peppers.

Stir tomato soup and about 1 tablespoon water together in a bowl until soup is thinned to a gravy consistency, adding more water if needed. Pour tomato gravy over stuffed peppers; top with mozzarella cheese. Cover baking dish with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until cheese is slightly browned, 10 to 15 minutes more.

Ground turkey can be used in place of the ground beef. Any type of cheese can be used in place of the mozzarella cheese.

Substitute enchilada sauce for the tomato soup, if desired.

Info | Poblano Chili Scoville

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 6 Yield: 6 stuffed pepper halves

TAG : Taco Stuffed Poblano Peppers

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