Cheesy Taco Stuffed Poblano Peppers (Easy Weeknight Bake)
Similar to chiles rellenos, these stuffed poblano peppers are a weeknight dinner trifecta - cozy, quick, and flavorful! It also is an easy prep ahead dish and makes great leftovers, too. We like to serve ours with fresh lime juice, hot sauce, and maybe some sour cream dollops on top.
Servings: 4
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion diced
- 10 ounces canned black beans undrained
- 1 tablespoon garlic powder
- 1 packet taco seasoning
- 1 pound ground beef
- ¼ cup chopped cilantro leaves
- 4 poblano peppers sliced in half and seeds removed
- 1 jar salsa verde
- 1 cup shredded mexican-blend cheese
Instructions
Prep Ahead:
- Heat the vegetable oil in a saute pan over medium heat and add the onions and black beans.
- Once the onions have started to soften, add the garlic powder, taco seasoning and ground beef.
- Cook, breaking up the ground beef as it browns, until it is cooked through and no pink remains.
- Drain any excess grease and then stir in the chopped cilantro.
- Transfer the cooked ground beef mixture to a sealed container and store in the fridge for up to 3 days.
Prepare From Prepped:
- Preheat the oven to 75*F
- Slice the poblano peppers down the center and remove any seeds and stems
- Place the peppers, skin side down, in a 8x8 casserole dish.
- Fill each pepper with the ground beef mixture.
- Pour the salsa verde on top of the peppers.
- Top with shredded cheese.
- Place the dish in the oven and bake 15 minutes or until the cheese is melted.
- Remove and serve hot with fresh limes and hot sauce.
Make From Fresh:
- Make the ground beef mixture according to the Steps 1-4 in “Prep Ahead”.
- Add the beef mixture to the poblanos and top with salsa verde and cheese, according to the Steps 1-7 in “Prepare From Prepped”.
- Remove and serve hot with fresh limes and hot sauce.