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Taco-Stuffed Poblano Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Description

These Taco-Stuffed Poblano Peppers are a flavorful and satisfying meal featuring poblano peppers filled with a seasoned ground meat and rice mixture, topped with melted Mexican cheese. Perfect for a family dinner, this recipe combines the smoky heat of poblanos with classic taco flavors baked to perfection.

Ingredients

Peppers

  • 4 large poblano peppers

Filling

  • 1 lb ground beef or turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 cup cooked rice or quinoa

Topping

  • 1 cup shredded Mexican cheese blend
  • Optional toppings: chopped fresh cilantro, diced avocado, sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
  2. Prepare Peppers: Cut the tops off the poblano peppers and carefully remove the seeds and membranes, then set them aside for stuffing.
  3. Cook Meat: In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked, approximately 5-7 minutes. Drain any excess fat from the skillet.
  4. Sauté Vegetables: Add the finely chopped onion and minced garlic to the skillet with the cooked meat, stirring and cooking until softened, about 3-5 minutes.
  5. Add Seasoning: Stir in the taco seasoning and cook the mixture for another 1-2 minutes to incorporate the flavors.
  6. Mix Rice or Quinoa: Fold in the cooked rice or quinoa, stirring until the filling is well combined and heated through.
  7. Stuff Peppers: Spoon the meat and rice mixture into each prepared poblano pepper, pressing down gently to fill them completely. Arrange the stuffed peppers upright in a baking dish.
  8. Add Cheese: Sprinkle the shredded Mexican cheese blend evenly over the tops of the stuffed peppers.
  9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
  10. Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped fresh cilantro, diced avocado, or sour cream as desired before serving. Enjoy your delicious taco-stuffed poblano peppers!

Notes

  • You can substitute ground beef with ground turkey for a leaner option.
  • Quinoa is a great gluten-free alternative to rice and adds extra protein.
  • Adjust the amount of taco seasoning based on your spice preference.
  • To soften peppers faster, you can briefly roast or microwave them before stuffing.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://slsrecipes.com/taco-stuffed-poblano-peppers-recipe/