Impossible™ Beef Stuffed Poblano Peppers Recipe
8 Servings
23 Ingredients
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By Impossible™ Foods Chef
J. Michael Melton
120’ Total time=60’ Cooking + 60’ Preparation
This Impossible™ Beef Sofrito Stuffed Poblano Peppers recipe is a flavor-forward meal. While the recipe is a smidge more involved than our other recipes, it's worth the steps. You'll start developing the flavor by making a sofrito, which is an aromatic sauce made with tomatoes, onions, peppers, garlic, and herbs; it's the secret ingredient in many Caribbean and Latin American dishes.
Let's Get
23 Ingredients
- 12 oz Package Impossible™ Ground Beef Meat From Plants
- 6 Poblano Peppers
- 1 cup White Rice
- Sofrito
- 2 tbsp Cooking Oil
- Cilantro Lime Crema
- 10 oz Queso Fresco Cheese Or Plant-Based Feta Cheese
- Kosher Salt to taste
- Cilantro For Garnish
Sofrito
- 1/2 Yellow Onion, Quartered
- 5 Cloves Garlic, Peeled
- 2 Roma Tomatoes, Cored
- 1/2 Red Bell Pepper, Seeded
- 1/2 Yellow Bell Pepper, Seeded
- 1 Jalapeño Pepper, Seeded
- 1/2 tsp Cumin, Ground
- 1/2 tsp Coriander, Ground
- 1 tsp Dried Oregano
- 1/2 Bunch Cilantro
Cilantro Lime Crema
- 1/2 Bunch Cilantro
- 1 cup Sour Cream Or Plant Based Sour Cream
- 1 Lime, Zested And Juiced
- 1 tsp Chipotle Pepper, Dry, Ground
How to prepare
Step 1: Prepare the Peppers
Turn your oven to the broiler setting, and arrange poblanos in an even layer on a sheet pan. Broil for about 5 minutes or until skin is blackened and bubbling, then flip the peppers and broil the other side for an additional 5 minutes or until well-blackened. Transfer peppers to a large heat-proof bowl, and cover and let steam for about 15 minutes until soft and skin is easy to remove. Peel all of the peppers, and then cut them in half, removing all seeds and the stem. Use paper towels to help remove any remaining skin or seeds. Return prepared peppers to the sheet pan, and preheat oven to 425°F.
Step 2: Cook the Rice
Prepare the rice according to package instructions.
Step 3: Make the Sofrito
While the rice is cooking, prepare the sofrito mixture. In a blender or food processor, blend the onion, garlic, tomatoes, red and yellow bell pepper, jalapeño, and the cumin, coriander, and oregano until smooth. Add in a half a bunch of cilantro and pulse until coarsely chopped.
Step 4: Cook the Impossible Beef
Add cooking oil to a large pot over medium high heat, and then crumble Impossible Beef into the pan and brown until cooked through. Add in sofrito mix and bring to boil, then reduce to simmer. Cook for about 10 minutes, stirring occasionally.
Step 5: Stuff and Bake the Peppers
When rice is done cooking, mix into the sofrito mixture along with half the queso fresco, and season to taste with salt. Stuff the sofrito stew and rice mixture into each pepper, dividing equally among the peppers. Top with remaining queso fresco. Fit tightly together on a sheet tray or in a 13x9 inch baking dish. Bake until cheese is nicely browned, about 15-17 minutes.
Step 6: Make the Cilantro Lime Crema
While peppers are baking, make the cilantro lime crema. Save a few whole cilantro leaves for garnish, but finely chop the remaining half bunch of cilantro. Combine with the sour cream, ground chipotle pepper and lime juice and zest in a bowl. Stir until well-combined.
Step 7: Serve and Enjoy
Top each of the peppers with the lime crema or spread it on the bottom of the plate and lay the stuffed pepper on top. Garnish with the reserved cilantro leaves. Serve and enjoy!
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