Description
Teriyaki Ground Beef Poblano Peppers are a delicious and easy dish, perfect for a flavorful dinner. The combination of lean ground beef, teriyaki sauce, and fresh vegetables stuffed in vibrant poblano peppers offers a great fusion of tastes.
Ingredients
Scale
- 4 medium poblano peppers
- 450 grams lean ground beef
- 120 millilitres white onion, chopped
- 80 millilitres Kikkoman Teriyaki Marinade & Sauce
- 2.5 millilitres cornstarch
- 100 grams broccoli florets, finely chopped
- 120 grams brown rice, cooked
- 15 grams fresh cilantro, chopped
Instructions
- Preheat the oven to 190°C and line a large baking pan with parchment paper. Slice poblanos in half lengthwise and carefully remove seeds while preserving the shape. Arrange cut side up on the baking sheet.
- Heat a large skillet over medium heat. Add ground beef and cook for 5 minutes, breaking it up as it browns.
- Stir in chopped onion and continue cooking for 3 minutes until softened.
- In a small bowl, whisk together teriyaki sauce and cornstarch until fully blended. Pour over beef mixture in skillet and simmer for 2 minutes to thicken.
- Add chopped broccoli florets and cooked brown rice to the skillet. Stir until evenly combined and heated through.
- Spoon the beef mixture into each prepared poblano half. Cover baking pan tightly with aluminum foil and bake for 20 minutes.
- Serve hot, garnished generously with chopped cilantro.
Notes
- Adjust the amount of teriyaki sauce according to your taste.
- Feel free to add other vegetables to the filling for extra nutrition.
- These can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Mexican Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg