Weeknight Stuffed Poblano Peppers
Quick and simple twist on traditional stuffed peppers.
Servings: 4 people
Ingredients
- 6 Ea Poblanos large
- 2 Tbsp Olive Oil (divided)
- 1 Pound Ground Beef 90/10 or 80/20
- 3 Ea Garlic minced
- 2 Tbsp Cilantro
- 1 Ea Taco Seasoning Packet (Or use the taco seasoning recipe below) If using premade taco seasoning taste before adding salt.
- 1-2 tsp Kosher salt
- 1 Cup Cooked White Long Grain Rice (ready rice works really well here, especially spanish rice)
- ½ Can Black Beans (not drained)
- 1 Can Diced Tomatoes (not drained)
- 1 ½ Cups Shredded Jack Cheese 1 cup for filling and ½ cup for topping
Taco Seasoning
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Onion powder
- 1/2 tsp Dried Mexican Oregano
Instructions
- Gather Ingredients.
- Preheat oven to 350℉.
- Slice peppers lengthwise then remove the seeds. Coat peppers in 1 Tbsp of oil. Place on to a parchment lined baking sheet and cook for 15 mins. Remove from oven and set aside.
- Brown beef over medium high and cook until beef is no longer pink up about 4 mins. Add taco seasoning and salt.
- Add tomatoes, rice, and drained black beans. Bring up to simmer.
- Add one cup of the jack cheese then mix to combine.
- Spoon beef mixture into halved poblanos and top with remaining cheese.
- Bake for 10-15 mins or until cheese is melted and stuffing is heated through. Serve and enjoy!
