Preparation Steps

• Preheat your oven to 375°F (190°C).
• Cut each poblano pepper in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
• In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
• Add the diced onion to the skillet with the beef and cook until softened, about 5 minutes.
  4 large Poblano peppers
• Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
  4 large Poblano peppers
• Remove the skillet from the heat and stir in the cooked rice and half of the shredded cheddar cheese.
  4 large Poblano peppers
• Spoon the meat and rice mixture evenly into the prepared poblano pepper halves.
• Top each stuffed pepper with the diced tomatoes and the remaining shredded cheddar cheese.
  4 large Poblano peppers
• Pour about 0.5 cup of water into the bottom of the baking dish to help steam the peppers.
• Cover the baking dish with foil and bake for 30 minutes, or until the peppers are tender.
• Remove the foil and bake for another 10 minutes, or until the cheese is melted and slightly golden.
• Let cool slightly before serving.