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My review
Taco Stuffed Poblano Peppers
4
IBETRAVLIN
"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."
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Ingredients
1 h 25 m servings 373Original recipe yields 6 servings (6 stuffed pepper halves)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Ground turkey can be used in place of the ground beef. Any type of cheese can be used in place of the mozzarella cheese.
- Substitute enchilada sauce for the tomato soup, if desired.
Nutrition Facts
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Reviews
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Newest
2/1/2016
Oh my! What's not to like about this recipe. Move over bell peppers, there's a new pepper in town. I used Knorr's Fiesta Sides Mexican Rice & Pasta blend with ground turkey along with a blend of...
7/20/2017
I followed the recipe as posted. No complaints. Simple and delicious.
8/8/2018
Pretty good. Although I did burn my nostrils after wiping my nose after handling the poblanos. big mistake haha
3/18/2018
I made it using leftover mexican rice. I also used ground turkey instead of beef and a mix of colby/jack/cheddar for the cheese topping. Otherwise followed the recipe, but doubled it. We liked...
5/21/2017
Forgot to add instead of Spanish rice both times I made just plain white rice but added a packet of sazon to the water while cooking.
3/14/2019
Made it using instant rice. Great recipe even better for left overs. Wonder how they would freeze Also the ingredients list calls for 2 tbsp. of butter but I didn't see where it was used in the ...
1/8/2019
Delicious! There was a lot of mixture left over, so it sort of turned into a casserole. But still fantastic!
10/8/2018
Loved it. My picky husband went in for more. I followed the recipe except I used enchilada sauce for tomato sauce. I can't wait to make it for friends.