Taco Stuffed Poblano Peppers


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.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
6 stuffed pepper halves


  • 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


  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.

Nutrition Facts (per serving)

373 Calories
18g Fat
34g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 373
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 41%
Cholesterol 63mg 21%
Sodium 1005mg 44%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 20g
Vitamin C 44mg 219%
Calcium 123mg 9%
Iron 4mg 21%
Potassium 433mg 9%

* 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.