Stuffed peppers give so much and ask so little: punchy peppery flavor, super easy to cook, and can be a great outlet for revitalizing leftover ingredients from meals of yore. We love peppers of every stripe, but greatly prefer the mighty poblano pepper for this particular recipe. That said, don’t feel boxed in if you can’t find poblanos at your local store - just about any pepper, bells included, will do!

ACTIVE: 45 minutes
SERVES: 2-4
SPECIAL EQUIPMENT: wok or skillet, rice cooker

Ingredients

• 1 package Phil’s Finest Korean-Style BBQ Beet Ground Beef
• 5 ea poblano peppers, whole
• 2 cups white rice
• 1 bunch scallions, thinly sliced
• 1 bunch cilantro, chopped
• 1 bunch chives, chopped
• 1 cup cheddar cheese, shredded
• 3 cloves garlic, chopped
• 2 tbsp sesame seeds, toasted
• 1/4 cup sour cream
• 1 ea lime, wedged

Method

1. Take your beautiful peppers, blister them over an open flame or in a dry cast iron until they're deliciously charred.
2. Clean them up, remove the seeds, and you're ready to rock. 
3. Fill the peppers with whatever tasty business of your choosing - we typically roll with a mixture of cooked rice, cilantro, chives, garlic, green onion, sesame seeds, cheddar cheese, and cooked Korean BBQ beef.
4. Cover them with some more cheese (or don’t, whatever), and throw them in the oven until they’re soft and scrumptious.
5. Plate them up and throw some more chopped herbs, sour cream, and a big squeeze of lime.