Ingredients
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6 large poblano peppers
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3 tbsp olive oil, divided
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1 medium onion, chopped
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1 lb ground pork
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1 tsp chili powder
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1 tsp ground cumin
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1 (8.8 oz) pkg precooked Spanish-style rice
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2 cloves garlic, minced
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1 1/2 cups shredded pepper Jack cheese, divided
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Chopped cilantro, red onion slices, and lime wedges, to garnish
Steps
1
Set grill to medium. Halve the peppers lengthwise and remove seeds. Brush peppers with 2 tbsp oil and season with salt and pepper. Grill 5–7 min. per side, until nearly tender. Remove from heat and arrange cut-sides up on a cutting board or tray.
2
Meanwhile, in a 12-inch skillet, heat remaining 1 tbsp oil on medium-high. Add the onion and cook 3–4 min., until translucent and beginning to soften, stirring occasionally. Add the pork, chili powder, and cumin and season with salt and pepper. Cook 6–8 min., until pork is cooked through, breaking up meat with a spatula and stirring occasionally. Meanwhile, heat the rice according to package directions. Add the garlic to skillet and cook 1 min., stirring constantly. Remove from heat and fold in ½ cup Pepper Jack cheese and rice.
3
Spoon pork mixture into each pepper. Top filled peppers with remaining 1 cup Pepper Jack cheese. Return peppers to grill, cheese-sides up. Grill, covered, 3–5 min., until cheese is melted and peppers are tender and slightly charred. Garnish stuffed poblanos with the cilantro, red onions, and lime wedges for squeezing.
