Taco Stuffed Poblano Peppers

May 30, 2023May 30, 20230 4
Taco Stuffed Poblano Peppers packed full of flavor and perfect for any meat lover
in Entree

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups water
2 tablespoons butter
1 package Spanish-style rice mix
cooking spray
3 large poblano peppers , halved lengthwise and seeded
1 pound ground beef
ground black pepper to taste
1/2 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 can condensed tomato soup
1 tablespoon water , or as needed
1/2 cup shredded mozzarella cheese

Nutrision Information

Servings Per Recipe
6
Calories
456
Sugar
5g
Fat
27g
Taco Stuffed Poblano Peppers are a twist on the classic stuffed pepper recipe. Poblano peppers are used instead of the traditional bell pepper to add some sweetness and spiciness to the dish. The beef filling is spiced with paprika, cumin, and chili powder for an extra kick of flavor. The addition of the Spanish-style rice makes this dish a well-rounded meal that is both filling and satisfying. This dish is perfect for a casual weeknight dinner or a weekend gathering with friends and family. Serve with a side salad or a bowl of soup for a complete meal.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Bring 2 cups water and butter to a boil in a saucepan; stir in Spanish-style rice mix. Cover and remove from heat; let stand until liquid is absorbed, about 12 minutes.
3.Place poblano pepper halves on a baking sheet coated with cooking spray.
4.Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season with black pepper.
5.Add 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper to the skillet. Bring to a boil; reduce heat and simmer until most of the liquid has evaporated, about 5 minutes. Stir in condensed tomato soup. Simmer until heated through, about 3 minutes.
6.Spoon rice into each poblano pepper half; top with ground beef mixture. Sprinkle with mozzarella cheese.
7.Bake in preheated oven until cheese is melted and bubbly, 15 to 20 minutes. Add more water to tomato soup to make a sauce and serve with stuffed poblanos.

PROS

These Taco Stuffed Poblano Peppers are easy to make and packed full of flavor.
Perfect for any meat lover.
They are a well-balanced meal that is both filling and satisfying.

CONS

Although these peppers are high in protein, calories and fat are also high.
Not ideal for someone on a strict diet.

HEALTH & BENEFITS

Poblano peppers are high in vitamin C and A, iron, and dietary fiber. They also contain capsaicin, which has been shown to reduce inflammation and pain. Beef is a good source of protein, iron, and zinc. It is important to eat beef in moderation as it is high in fat and cholesterol. Rice is a good source of carbohydrates, which is the body’s main source of energy.

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