Taco Stuffed Poblano Peppers
These Taco Stuffed Poblano Peppers are a delicious twist on traditional tacos, featuring seasoned ground beef and rice stuffed into tender poblano peppers, topped with melted mozzarella cheese and a hint of tomato soup. Perfect for a flavorful dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 large poblano peppers, halved and seeded
- 1 lb ground beef
- 1 package Spanish-style rice mix
- 2 cups water
- 1/2 cup condensed tomato soup
- Shredded mozzarella cheese
- 2 tbsp butter
- Cooking spray
- Seasonings: black pepper, chili powder, cumin, onion powder, garlic powder, cayenne pepper
Instructions
- In a saucepan, bring 2 cups of water to a boil. Stir in the Spanish-style rice mix and butter. Reduce heat, cover, and simmer according to package directions until the rice is tender. Set aside.
- Preheat your oven to 375°F (190°C). Spray a baking dish with cooking spray.
- Cut the poblano peppers in half lengthwise and remove the seeds. Blanch the pepper halves in boiling water for about 2 minutes, then transfer them to an ice bath to cool. Drain and set aside.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Season the beef with black pepper, chili powder, cumin, onion powder, garlic powder, and a pinch of cayenne pepper. Mix well.
- Stir the cooked rice into the seasoned beef. Mix until well combined. Spoon the beef and rice mixture into each poblano pepper half.
- Place the stuffed peppers in the prepared baking dish. Spoon a bit of condensed tomato soup over each pepper, then sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg