Taco Stuffed Poblano Peppers are a mouthwatering twist on classic tacos. Instead of tortillas, smoky roasted poblano peppers are filled with a savoury taco-inspired mixture of seasoned ground meat, beans, rice, and cheese. The result is a bold, hearty, and wholesome meal that’s packed with Mexican flavours.
Taco Stuffed Poblano Peppers:
Perfect for family dinners, weeknight meals, or even entertaining guests, this dish brings together the comfort of tacos with the earthy flavour of poblano peppers. It’s customizable, satisfying, and a healthier alternative to traditional tacos.
History of Stuffed Peppers:
Stuffed peppers have been part of global cuisine for centuries. In Mexican cooking, peppers are often roasted, filled, and baked with various fillings. Poblanos, known for their mild heat and smoky taste, are a staple in Mexican kitchens. Over time, they’ve become popular in fusion dishes like taco-stuffed versions, blending Tex-Mex flavors with traditional Mexican methods.
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Taco Stuffed Poblano Peppers
Ingredients
- 4 large poblano peppers
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). Roast poblanos until skins blister, about 10 minutes. Place in a bowl, cover, and peel skins when cooled. Slice open and remove seeds.
- In a skillet, heat olive oil. Sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in taco seasoning, beans, rice, and salsa. Mix well.
- Stuff each poblano pepper with the mixture. Place in a baking dish and top with cheese.
- Bake for 15 minutes until cheese melts and peppers are heated through.
- Garnish with cilantro and serve hot.
Notes
- Poblanos are mild, but you can use bell peppers for no spice or jalapeños for extra heat.
- Roasting peppers enhances flavor and makes peeling easier.
- Use leftover taco filling for burritos or quesadillas.
- Add corn or diced tomatoes for more texture.
- Top with sour cream, avocado, or hot sauce before serving.
Tips for Taco Stuffed:
- Handle peppers carefully after roasting; skins peel easier when slightly steamed.
- For low-carb, skip the rice and double the beans or veggies.
- Use ground chicken or plant-based crumbles for a lighter option.
- Make ahead and refrigerate; bake when ready to serve.
- Pair with Mexican rice or a fresh salad for a complete meal.
FAQs for Poblano Peppers:
Q1: Can I make this vegetarian?
Yes, skip the meat and add more beans, rice, or quinoa.
Q2: Can I freeze stuffed peppers?
Yes, store in airtight containers and freeze up to 2 months.
Q3: Do I have to peel the poblanos?
It’s recommended for better texture, but optional if you like the skin.
Q4: Can I use shredded chicken instead of ground meat?
Absolutely, it works beautifully with taco seasoning.
Q5: How spicy are poblano peppers?
They are mild with a subtle smoky flavour, making them family-friendly.
Conclusion:
Taco Stuffed Poblano Peppers are a creative, flavorful, and satisfying twist on traditional tacos. With their smoky peppers, cheesy filling, and hearty texture, they deliver comfort and taste in every bite. Whether for taco night or a special dinner, this recipe is sure to impress.