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Easy Taco Stuffed Poblano Peppers Recipe

Easy Taco Stuffed Poblano Peppers

Tender poblano pepper halves are filled with seasoned ground beef or turkey, rice, black beans, corn, salsa, and melted cheese. This hearty Mexican-inspired dinner is easy to prepare and serves four.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Poblano Peppers
  • 4 Large poblano peppers
  • 1 tablespoon Olive oil
Taco Filling
  • 1 pound Lean ground beef or ground turkey
  • 1/2 medium onion, about 3/4 cup Yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika or regular paprika
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 cup Prepared thick salsa
  • 1 cup Cooked white or brown rice
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels
Topping
  • 1 cup Shredded Mexican-blend cheese, cheddar, or Monterey Jack
  • 2 tablespoons, optional Chopped cilantro
Serving Suggestions
  • As needed Sour cream, lime wedges, avocado, or additional salsa

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line a baking dish with foil or lightly coat it with oil.
  2. Cut the poblano peppers in half lengthwise, then remove the stems, seeds, and inner membranes. Arrange the halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes, until it softens.
  4. Add the ground beef or turkey and cook for 5 to 7 minutes, breaking it into small pieces, until no longer pink. Drain excess fat if necessary.
  5. Stir in the garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for about 30 seconds, just until the garlic is fragrant and the spices coat the meat.
  6. Add the salsa, cooked rice, black beans, and corn. Stir thoroughly and cook until the filling is hot, then taste and adjust the seasoning.
  7. Spoon the filling into the poblano halves, dividing it evenly among all eight pieces. Cover the baking dish loosely with foil so the peppers soften while the filling stays moist.
  8. Bake the covered peppers for 20 minutes. Remove the foil, sprinkle the shredded cheese over the tops, and continue baking for 5 to 10 minutes, until the cheese melts and the poblanos are tender.
  9. Garnish the hot peppers with cilantro and serve with sour cream, lime wedges, avocado, or extra salsa. Cook ground beef to at least 160°F or ground turkey to 165°F.

Notes

Use thick salsa and drain the beans and corn well to prevent watery filling. For softer peppers, pre-bake the empty halves for 10 to 15 minutes before filling. For a smoky variation, briefly char the poblanos under a broiler or over a gas flame, place them in a covered bowl for 5 to 10 minutes, and peel off loose skin before stuffing.