Description
Taco-Stuffed Poblano Peppers is a delightful and hearty dish, perfect for dinner, combining flavorful fillings and melted cheese.
Ingredients
Scale
- 4 large poblano peppers
- 1 lb ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup cooked rice or quinoa
- 1 cup shredded Mexican cheese blend
- Optional toppings: chopped fresh cilantro, diced avocado, sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the poblano peppers and remove the seeds and membranes. Set aside.
- In a large skillet, cook the ground beef or turkey over medium heat until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in the taco seasoning and cook for an additional 1-2 minutes.
- Stir in the cooked rice or quinoa until well combined.
- Stuff each poblano pepper with the taco mixture, pressing down gently. Place the stuffed peppers in a baking dish.
- Sprinkle the shredded Mexican cheese blend evenly over the top of each stuffed pepper.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let the stuffed peppers cool slightly before serving. Garnish with chopped fresh cilantro, diced avocado, or sour cream if desired. Enjoy!
Notes
- Feel free to substitute ground beef with turkey for a healthier option.
- Adding extra vegetables like corn or black beans to the filling can enhance the texture and nutrition.
- These stuffed peppers can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg