Ready in under 40 minutes, these stuffed poblano peppers are a sure-fire hit and a perfect weeknight meal!
So, after I confessed my never-ending love for Homemade Taco Seasoning last week, I pretty much started taco-ing all the things. That’s normal, right?
READ: The Spanish Tortilla is the Easiest Weeknight Dinner You Haven’t Tried Yet
This fabulous weeknight recipe is made with ground beef, refried black beans, and cheese- and it’s my favorite result of the taco seasoning binge. I bet you’ll love them just as much as we did!
I love how layered they are, which packs them full of so much extra flavor.
If you’re looking to jazz this recipe up a little bit, char the peppers over a gas burner or grill.
Those grill marks will caramelize some of the skin on the peppers, which only adds to the flavor.
Don’t have time to char? The peppers are baked in the oven while the taco-seasoned beef cooks on the stove, getting them softened and ready to stuff. It’s a delicious recipe no matter which way you prep the peppers.
This simple stuffed poblano peppers recipe clocks in at only 6 ingredients.
You’ve got the peppers – charred or uncharred -, plus ground beef flavored with onions and taco seasoning, refried beans, and a shower of melty cheese!
It’s truly a great weeknight dish, and I love how easy it is to prep ahead of time. Just follow the instructions at the bottom of the recipe to add this to your own Prep Sesh.
Not only does this recipe freeze easily, but – and this is my favorite bonus – it’s handy to eat one-handed, with a baby on your hip. I know this from my own real life.
Knowing that, I like to bake up a batch of these stuffed peppers as a gift for new moms or friends who are housebound for whatever reason.
I like to go all in with the taco-ness of these peppers, too, and add a dollop of sour cream and maybe some Valentina hot sauce if I’m feeling feisty.
Make sure you serve with a side of Fiesta Rice & Beans Casserole on the side!
Taco-Stuffed Poblano Peppers
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 5 large poblano pepper
- 3 tablespoons taco seasoning see recipe link: http://percolatekitchen.com/homemade-taco-seasoning/
- 1 large yellow onion diced
- 1 cup refried beans
- 8 ounces shredded pepper jack cheese
Instructions
Prep Ahead
- Follow the instructions in Steps 1-3 until the beef is cooked through.
- When cool enough to handle, transfer the beef to a resealable bag or container.
- Store in the fridge for up to 4 days.
Prepare From Prepped
- Preheat the oven to 350*F.
- Slice the poblano peppers in half, slicing from stem to tip. and stuff evenly with the beef, placing the stuffed peppers side by side in a 9×13” casserole dish.
- Divide the taco-seasoned cooked beef between each pepper, stuffing them as much as they'll hold. Lay the peppers skin side down, side by side in the casserole dish.
- Top each pepper with shredded cheese.
- Place in the oven and bake for 20 minutes or until the peppers have softened through and the cheese is melted and beginning to brown.
Make From Fresh
- Heat vegetable oil over medium heat until shimmering, then add the onions and cook until they’ve started to soften, about 5 minutes.
- Add the garlic and stir to combine, then add the ground beef.
- Stir together, breaking the beef up as it cooks and browns. Once the beef s mostly cooked, stir in the taco seasoning.
- .When the beef mixture is cooked, divide evenly among each pepper and laying them skin side down as directed in Step 3 of the "Prepare From Prepped" instructions.
- Top each pepper with shredded cheese.
- Bake 20 minutes or until the peppers have softened through and the cheese is melted and beginning to brown.
- Remove from the oven and serve hot.
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