Taco Stuffed Poblano Peppers
Shruthi
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.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 42 minutes mins
Course Main Course
Cuisine Mexican, tex-mex
- 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
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.
- 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.
Keyword healthy taco recipe, Mexican stuffed peppers, stuffed peppers with cheese, Taco stuffed poblano peppers, Tex-Mex dinner