Taco Stuffed Poblano Peppers
Ingredients:
4 large poblano peppers
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or homemade)
1/2 cup water
1 cup cooked rice
1½ cups shredded cheddar or Mexican blend cheese
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Sour cream, for serving (optional)
Directions:
Preheat oven to 375°F (190°C). Line a baking dish with foil or parchment paper.
Cut poblano peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the baking dish.
In a skillet over medium heat, add olive oil and sauté diced onion until translucent. Add garlic and cook for 1 more minute.
Add ground beef to the skillet and cook until browned. Drain excess fat.
Stir in taco seasoning and water. Simmer for 3–5 minutes until thickened.
Add cooked rice and 1 cup of shredded cheese to the beef mixture. Stir until combined.
Fill each poblano pepper half generously with the beef and rice filling.
Top with the remaining shredded cheese.
Cover with foil and bake for 25 minutes. Uncover and bake for 5–10 more minutes until cheese is bubbly and slightly golden.
Garnish with fresh cilantro and serve with sour cream if desired.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Kcal: ~380 kcal per stuffed pepper | Servings: 4