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Taco Stuffed Poblano Peppers

Taco Stuffed Poblano Peppers

Name: Taco Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 stuffed pepper halves
Ingredients: 2 cups water; 2 tablespoons butter; 1 (6.8 ounce) package Spanish-style rice mix; cooking spray; 3 large poblano peppers, halved lengthwise and seeded; 1 pound ground beef; ground black pepper to taste; ½ cup water; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons onion powder; 2 teaspoons garlic powder; ½ teaspoon cayenne pepper; 1 (10.75 ounce) can condensed tomato soup; 1 tablespoon water, or as needed; ½ cup shredded mozzarella cheese

Rating: 4.83 stars

24 Ratings
20 Reviews
13 Photos

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.

By IBETRAVLIN

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Recipe Summary

prep:

15 mins

cook:

1 hr 10 mins

total:

1 hr 25 mins

Servings:

Yield:

6 stuffed pepper halves

Nutrition Info

Directions

Step 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.

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Step 2

Spray a 9x13-inch baking dish with cooking spray.
Step 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.
Step 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.
Step 5

Preheat oven to 350 degrees F (175 degrees C).
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.

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

Per Serving:

373 calories; protein 19.6g; carbohydrates 33.9g; fat 18.3g; cholesterol 62.6mg; sodium 1005.1mg. Full Nutrition

Reviews (20)

Most helpful positive review

bd.weld

Allstar

02/01/2016

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 cheddar/jack cheese. Read More

Helpful

(10)

24 Ratings

5 star values: 20
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

bd.weld

Allstar

02/01/2016

Helpful

(10)

Kevin

08/09/2018

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

Helpful

(3)

jmspsu83

07/20/2017

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

Helpful

(2)

Crystal Anderson

05/21/2017

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. Read More

Helpful

(2)

Neeterann

01/18/2016

Very easy and tasty! Read More

Helpful

(1)

Twinad

03/19/2018

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 it and I would make it again when I have this leftover rice or with a boxed mix. Read More

Helpful

(1)

Gotrecipe?

04/04/2020

I did a number of shortcuts with wonderful results. I am sure that as written this would be a tasty recipe, but the way mine turned out with the changes it was delicious. I made this with only the ingredients I had on hand: Used 1/2 mild sausage, 1/2 hamburger, McCormick original Taco Seasoning (to taste), 1 Pkg. Knorr Ready to Heat Spanish Style Rice, V8 Healthy Blend Vegetable Juice (not watered down) and Sargento Italian Aged Cheese Blend. Prepared the peppers as stated, mixed the cooked hamburger and sausage with microwaved rice and taco seasoning, stuffed the peppers, poured some V8 juice over all and topped with the cheese blend. Baked as directed. A real winner! We've never tasted poblano peppers before and this recipe left a good taste in our mouths!!! Read More

Helpful

(1)

MouseSlayer

05/07/2019

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

Kathy

04/08/2020

This was a great take on stuffed peppers that my entire family enjoyed. I made a few with regular bell peppers as I worried the poblano peppers might pack a little more heat than several family members enjoy. In fact, most of the kick came from the cayenne pepper, so if you like a little less spice, I would recommend that you cut back a bit on the cayenne and/or make with green bell peppers. My rice was Rice-a-Roni Spanish Rice. It called for a can of tomatoes. I used fire-roasted, which I think added a lot of flavor. I used ground turkey breast and enchilada sauce (as suggested by the reviewer). I used cheddar cheese to top after baking for 20 minutes; then I baked for 15 minutes longer. Delicious and easy to prepare! Read More

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All Reviews for Taco Stuffed Poblano Peppers

- of Reviews

Taco Stuffed Poblano Peppers

Servings Per Recipe: 6
Calories: 372.8

% Daily Value *

protein: 39 %

carbohydrates: 11 %

dietary fiber: 15 %

sugars:

fat: 28 %

saturated fat: 41 %

cholesterol: 21 %

vitamin a iu: 20 %

niacin equivalents: 64 %

vitamin b6: 25 %

vitamin c: 73 %

folate: 16 %

calcium: 12 %

iron: 21 %

magnesium: 12 %

potassium: 12 %

sodium: 40 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.