How to Make Taco Stuffed Poblano Peppers - A Step-by-Step Guide

When it comes to Mexican cuisine, few dishes are as beloved as tacos. Whether filled with carne asada, shredded chicken, or sautéed vegetables, tacos are a delicious and versatile way to enjoy the bold flavors of the region. But what if we told you there was a way to take your taco game to the next level? That's where these Taco Stuffed Poblano Peppers come in.

Poblano peppers are a mild chili pepper native to Mexico and are known for their dark green color and slightly sweet flavor. ...

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Ingredients

  • 2 cups water
  • 2 tablespoons butter
  • 1 (6.8 ounce) package Spanish-style rice mix
  • cooking spray
  • 3 large poblano peppers, halved lengthwise and seeded
  • 1 pound ground beef
  • ground black pepper to taste
  • ½ cup water
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 tablespoon water, or as needed
  • ½ cup shredded mozzarella cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 6 stuffed pepper halves

  • Bring 2 cups water and butter to a boil in a saucepan; add rice and seasoning packet. Return to a boil, cover saucepan, reduce heat to low, and simmer until most water is absorbed, 20 to 25 minutes. Fluff rice using a fork.
  • Spray a 9x13-inch baking dish with cooking spray.
  • Bring a pot of water to a boil; cook poblano peppers until slightly tender, about 5 minutes. Transfer peppers to a bowl of ice water to stop the cooking process; drain. Pat peppers dry and place in the prepared baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with black pepper. Mix 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper into ground beef; cook and stir until liquid evaporates, 2 to 3 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix rice into beef mixture; cook and stir until evenly mixed and all liquid is evaporated, 5 to 10 minutes. Spoon mixture into the peppers.
  • Stir tomato soup and about 1 tablespoon water together in a bowl until soup is thinned to a gravy consistency, adding more water if needed. Pour tomato gravy over stuffed peppers; top with mozzarella cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until cheese is slightly browned, 10 to 15 minutes more.
  • Nutrition

    373 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 63mg
    • Sodium: 1005mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 20g
    • Vitamin C: 44mg
    • Calcium: 123mg
    • Iron: 4mg
    • Potassium: 433mg