Poblano Picadillo Casserole Recipe

Name: Poblano Picadillo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano chiles, seeded and halved; Cooking spray; 1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Success); 1 pound ground sirloin; 1/2 cup chopped onion; 1 garlic clove, minced; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1 (8-ounce) can no-salt-added tomato sauce; 1/2 cup water; 2 tablespoons raisins; 2 tablespoons chopped pimiento-stuffed olives; 2 tablespoons slivered almonds, toasted; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon black pepper; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Servings: persons

4 large poblano chiles, seeded and halved
Cooking spray
1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Success)
1 pound ground sirloin
1/2 cup chopped onion
1 garlic clove, minced
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup water
2 tablespoons raisins
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons slivered almonds, toasted
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1
Preheat broiler.
2
Place poblano chile halves, skin sides up, on a foil-lined baking sheet coated with cooking spray; flatten with hand. Broil 16 minutes or until blackened. Place chiles in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins; cut chile halves into strips to measure 3/4 cup. Reserve any remaining chile for another use.
3
While chile stands, cook brown rice according to package directions, omitting salt and fat; drain well.
4
Preheat oven to 350u00b0.
5
Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble beef. (Drain if necessary, and return beef mixture to pan.) Add rice, diced tomatoes, and next 9 ingredients. Bring to a boil; cook, uncovered, 3 minutes.
6
Spoon 3 cups beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with chile strips and remaining beef mixture. Bake, uncovered, at 350u00b0 for 20 minutes or until bubbly.
7
Remove from oven; sprinkle with cheese. Cover loosely with foil; let stand 5 minutes or until cheese melts.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large poblano chiles, seeded and halved, Cooking spray, 1 (3 1/2-ounce) bag boil-in-bag brown rice (such as Success), 1 pound ground sirloin, and more.

Yes, Poblano Picadillo Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano Picadillo Casserole

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