Skip to main content New<> this month
Get the Allrecipes magazine

Taco Stuffed Poblano Peppers

Rated as 4.8 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 25 m servings 373
Original recipe yields 6 servings (6 stuffed pepper halves)


{{model.addEditText}} Print
  1. 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.
  2. Spray a 9x13-inch baking dish with cooking spray.
  3. 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.
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  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.


  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 373 calories; 18.3 33.9 19.6 63 1005 Full nutrition

Explore more


Read all reviews 12
Most helpful
Most positive
Least positive

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...

I followed the recipe as posted. No complaints. Simple and delicious.

Pretty good. Although I did burn my nostrils after wiping my nose after handling the poblanos. big mistake haha

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...

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.

Very easy and tasty!

For the one who couldn't see where the butter was used: You boil the butter & water together for the rice. :)

So Good!! We loved these!

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 ...