Taco Stuffed Poblano Peppers
Ingredients1 h 25 m servings 373
- 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.
- 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.
Per Serving: 373 calories; 18.3 33.9 19.6 63 1005 Full nutrition
ReviewsRead all reviews 12
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.
For the one who couldn't see where the butter was used: You boil the butter & water together for the rice. :)