Taco Stuffed Poblano Peppers

Taco Stuffed Poblano Peppers

Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a sprinkling of cheese. American comfort food done up Latin-American style. We used boxed Spanish rice, but there are a number of good recipes on this site (Spanish Rice II and Best Spanish Rice) that I have used with good results. Serve with garnishments of choice - shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.

Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
373 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Spray a 9x13-inch baking dish with cooking spray.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until cheese is slightly browned, 10 to 15 minutes more.
Taco Stuffed Poblano Peppers
Taco Stuffed Poblano Peppers
Taco Stuffed Poblano Peppers
Taco Stuffed Poblano Peppers

Ingredients

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

Categories

Similar Recipes You May Like

Air Fryer Stuffed Chicken Thighs

Air Fryer Stuffed Chicken Thighs

Amazing Shrimp Stuffed Mushrooms

Amazing Shrimp Stuffed Mushrooms

Mango-Lime Shredded Chicken Tacos

Mango-Lime Shredded Chicken Tacos

Tangy Cucumber Slaw for Tacos

Tangy Cucumber Slaw for Tacos

Taco Pasta Salad

Taco Pasta Salad

Ground Chicken Taco Burgers

Ground Chicken Taco Burgers

Grilled Sesame Soy Shishito Peppers

Grilled Sesame Soy Shishito Peppers

Stuffed Red Peppers

Stuffed Red Peppers