Description
Taco-Stuffed Poblano Peppers are a vibrant and hearty Mexican-American dish featuring poblano peppers filled with a savory mixture of seasoned ground beef, black beans, corn, rice, and cheese. Baked to perfection, this flavorful main course is topped with melted cheese and fresh cilantro, perfect for an easy and satisfying taco night.
Ingredients
Scale
Peppers
- 6 large poblano peppers
- 1 tablespoon olive oil
Filling
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1/2 cup water
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cooked rice
- 1/2 cup salsa
- 1 1/2 cups shredded Mexican cheese blend, divided
Garnish and Optional Toppings
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Sour cream (optional)
- Diced avocado (optional)
- Sliced jalapeños (optional)
- Chopped tomatoes (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the peppers.
- Prepare Poblano Peppers: Slice the poblano peppers in half lengthwise, then carefully remove seeds and membranes to reduce heat and create space for the stuffing. Lightly brush each pepper half with olive oil and arrange them cut side up in a greased baking dish.
- Cook the Filling: In a large skillet over medium heat, cook the ground beef with diced onion until the beef is browned and the onion softens. Drain any excess grease to keep the filling from being greasy.
- Add Garlic and Seasoning: Stir in minced garlic and cook for 1 minute to release its flavor. Then add the taco seasoning and water, mixing thoroughly to combine the flavors evenly.
- Combine Filling Ingredients: Add the black beans, corn, cooked rice, salsa, and half of the shredded cheese to the skillet. Stir well to create a uniform filling.
- Stuff the Peppers: Spoon this taco mixture evenly into each poblano pepper half, packing the filling gently but firmly.
- Top with Cheese: Sprinkle the remaining shredded Mexican cheese blend evenly over the stuffed peppers to melt during baking.
- Bake Covered: Cover the baking dish with foil to keep moisture in and bake for 30 minutes until the peppers begin to soften and the filling is heated through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to melt fully and become bubbly with a slight golden color.
- Garnish and Serve: Garnish the peppers with fresh chopped cilantro, serve them with lime wedges, and offer optional toppings like sour cream, diced avocado, sliced jalapeños, and chopped tomatoes for added flavor and texture.
Notes
- Substitute ground turkey or shredded chicken for ground beef to vary protein options.
- For a spicier flavor, leave some seeds in the poblano peppers or add hot sauce to the filling mix.
- Use cauliflower rice instead of cooked rice for a lower-carb version.
