Taco Stuffed Poblano Peppers
This recipe features roasted poblano peppers stuffed with a taco-seasoned filling of ground meat, beans, rice, and cheese. It’s flavorful, filling, and perfect for any taco lover.
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.