Ingredients
Units
Scale
- 1 pound ground beef
- 1 packet (3 tablespoons) taco seasoning
- 4-6 poblano peppers
- 8.8 ounce microwaveable bag of Spanish rice, uncooked
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) black beans, drained and rinsed
- 1 (10 ounce) can red enchilada sauce
- 1 (4 ounce) can diced green chilies
- 8 ounces shredded Colby jack cheese
- sour cream, for garnish
- fresh chopped cilantro, for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 350 degrees.
- Heat a large saute pan over medium-high heat. Brown the ground beef, crumbling it with a spatula as it cooks. Stir in taco seasoning.
- While the meat is cooking, slice peppers in half lengthwise and remove the ribs and seeds, leaving the stems intact. Place in a lightly greased 9×13 baking dish.
- In a large bowl combine seasoned ground beef, Mexican rice, corn, black beans, enchilada sauce, green chilies, and a large pinch of salt and pepper.
- Divide the filling evenly between the halved poblano peppers. Top with shredded cheese.
- Bake for 35-40 minutes or until the peppers are tender and the filling is warmed through.
- Garnish with sour cream and fresh chopped cilantro and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Add hot sauce or jalapeños to the mix if you prefer a spicier filling.
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- If you have leftover filling after stuffing the peppers, save it for an easy quesadilla filling for lunch later in the week!
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- Top these stuffed peppers with whatever you’d like! Sour cream and cilantro are delicious options, but you can also add sliced avocado, sliced jalapenos, pico de gallo, or restaurant-style salsa.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 287
- Sugar: 4.3 g
- Sodium: 662.7 mg
- Fat: 12.2 g
- Carbohydrates: 21.9 g
- Fiber: 4.5 g
- Protein: 23.7 g
- Cholesterol: 63.9 mg
