Description
Delicious taco-stuffed poblano peppers bursting with flavor, perfect for a quick weeknight dinner or a festive gathering.
Ingredients
Scale
- 4 poblano peppers
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 taco seasoning packet
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced tomatoes
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the poblano peppers and remove the seeds.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef or turkey, cooking until browned.
- Stir in the taco seasoning with the meat, followed by the cooked rice, black beans, corn, and diced tomatoes. Season to taste with salt and pepper.
- Stuff the mixture into each poblano and place them in a baking dish. Top with shredded cheese and bake for 25-30 minutes until the peppers are tender and cheese is melted.
Notes
Serve with sour cream, guacamole, or salsa for dipping. These are also great with a fresh salad or tortilla chips.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 70mg