Perfectly seasoned taco meat is the filling for these easy stuffed poblano peppers! This recipe is fun, flavorful and a nice change for ordinary stuffed peppers (and tacos)!
I’m proud to have partnered with The Ohio Beef Council to bring you this recipe.
I will have to admit, that as a kid, stuffed peppers may have been the second most dreaded meal in the universe (the first being stuffed cabbage). I hated stuffed peppers with a passion!
When I found out peppers were on the menu, I would try every stall tactic known to man. I’m not a slow walker, but my feet never failed to move at snail’s pace when mom called me in for dinner on stuffed pepper night.
I would sit and stare at those wrinkly green peppers and think of all the other things I’d rather be eating.
It wasn’t until my taste buds “matured” that I realized how absolutely wonderful stuffed peppers are to eat!
The thing about stuffed peppers is they can hold almost any filling. You can go the traditional route and fill them with rice and ground beef. Or you can give them an Italian spin as I have done with these Italian Stuffed Peppers, try a little spice with these Southwest Stuffed Peppers and you can even serve them up as an appetizer as I did with these Mini Grilled Stuffed Peppers. The options are endless!
These taco stuffed poblano peppers and a great way to serve your family stuffed peppers. Everyone loves tacos and this filling does not disappoint!
How To Make Stuffed Poblano Peppers
I used to think that it would take hours to make stuffed peppers, but I have a pretty quick method that will help you get your peppers to the table in a hurry!
The recipe starts by halving 3 poblano peppers. Make sure you remove the ribs and seeds right way. A note on poblano peppers, they are not spicy like a jalapeno pepper, but some people may find that they pack a little heat. This is where it is imperative that the seeds are removed.
Place the pepper halves cut side down in a microwave-safe container. Place plastic wrap over the container and microwave the peppers for 2 minutes. Remove let the peppers cool while you prepare the filling.
Place a large skillet over medium heat. Add ground beef and cook until crumbled and no longer pink, Season the beef with spices and salt; stir.
To the beef, add in a can of black beans that have been rinsed and drained. I also added ½ a cup of fresh salsa to my meat mixture for extra seasoning and to add moisture to the mixture and I follow this up with 1 cup shredded cheddar cheese.
Make sure your peppers are now face up in the baking dish and divide the beef mixture between all the peppers. Top the peppers with a little more cheese and place them covered in a 450-degree oven. The peppers will take 30 minutes to bake (20 with the foil on and 10 minutes without).
The peppers are ready when they have softened and the cheese has melted.
Top the poblanos with crumbled queso fresco, cilantro, and diced avocados and tomatoes!
What To Serve With Taco Stuffed Poblano Peppers?
Finish the meal off with these fun Tequila Key Lime Cupcakes!
What You Need To Make Stuffed Poblano Peppers:
Microwave Safe Plate
How To Modify This Recipe
While I use my own seasoning blend the filling, you could use a low-sodium taco seasoning packet in a pinch. I prefer to make own blend so I can control the flavor and the sodium.
If you do not want to use fresh salsa, picante salsa would be great!
Swap out the pinto beans and use black beans instead.
Add corn, jalapenos, rice, quinoa, or onions to the filling if you want to bulk it up in quantity and nutrition.
These Taco Stuffed Poblano Peppers are a great way to change up “Taco Tuesday”!
Taco Tuesday can be more nutritious and delicious by serving 3-oz serving of beef. Beef provides 25 grams of protein and 10 essential nutrients all on its own! Beef is a great source of protein which offers more iron than other sources of protein.
Add lean beef to your diet and your heart will thank you! Research shows that enjoying lean beef as part of a heart-healthy diet can lower cholesterol and reduce heart disease risk.
The Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef.
To learn more about beef farming, the beef community, and nutrition, visit Ohio Beef Council.
- 3 poblano peppers
- 1 lb ground beef
- 1 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1 can pinto beans rinsed and drained
- 1/2 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup crumbled queso fresco
- avocado for garnish
- Preheat the oven to 450 degrees. Lightly spray a casserole dish and set aside.
- Cut each pepper in half and remove the vein and the seeds. Place the peppers face down in a microwave safe dish. Cover peppers with plastic wrap and microwave for 2 minutes. Remove plastic wrap and allow peppers to cool.
- Heat a large skillet over medium heat. Add ground beef and cook until crumbled and no longer pink. Season beef with chili powder, cumin, oregano, paprika, onion powder, garlic, and salt. Stir in beans and salsa.
- Add 1 cup of cheese to the beef mixture.
- Divide the beef mixture between the peppers and top with remaining 1/2 cup of cheese.
- Cover peppers with foil and bake for 20 minutes, remove foil and bake an additional 5-`0 minutes or until peppers are soft and cheese has melted.
- Top peppers with quest fresco and avocado chunks just before serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 461 Total Fat 29g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 13g Cholesterol 100mg Sodium 893mg Carbohydrates 19g Fiber 7g Sugar 3g Protein 33g