Teriyaki Ground Beef Poblano Peppers (Print-Friendly Version)
Poblano peppers are filled with teriyaki beef, broccoli, and rice for a hearty, flavorful meal in under an hour.
# What You’ll Need to Make This:
→ Stuffed Peppers
01 -
4 medium poblano peppers
02 -
450 grams lean ground beef
03 -
120 millilitres white onion, chopped
04 -
80 millilitres Kikkoman Teriyaki Marinade & Sauce
05 -
2.5 millilitres cornstarch
06 -
100 grams broccoli florets, finely chopped
07 -
120 grams brown rice, cooked
→ Garnish
08 -
15 grams fresh cilantro, chopped
# How to Prepare:
01 -
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.
02 -
Heat a large skillet over medium heat. Add ground beef and cook for 5 minutes, breaking it up as it browns.
03 -
Stir in chopped onion and continue cooking for 3 minutes until softened.
04 -
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.
05 -
Add chopped broccoli florets and cooked brown rice to the skillet. Stir until evenly combined and heated through.
06 -
Spoon the beef mixture into each prepared poblano half. Cover baking pan tightly with aluminum foil and bake for 20 minutes.
07 -
Serve hot, garnished generously with chopped cilantro.
# Extra Tips:
01 -
Slice poblanos lengthwise and remove seeds carefully to keep their structure intact for easier stuffing.
02 -
Substitute ground beef with black beans or quinoa and use plant-based teriyaki sauce for a vegetarian version.
03 -
Stuffed peppers freeze well; double the batch and reheat for convenient future meals.