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Taco-Stuffed Poblano Peppers

Elevate your taco night with these deliciously stuffed poblano peppers, filled with a savory taco mixture and baked to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Fresh poblano peppers As big as you can find for more filling
  • 1 pound Ground beef, chicken, or turkey Can swap for cooked beans or plant-based crumbles
  • 1 packet Taco seasoning Homemade or store-bought
  • 2 cups Shredded cheese (e.g., Monterey Jack) Use any cheese you prefer
  • 1 cup Canned corn or black beans Optional additions for extra filling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the poblano peppers lengthwise and scoop out the seeds gently.
Cooking
  1. In a skillet, brown the ground meat over medium heat.
  2. Add taco seasoning and, if desired, mix in corn or beans.
  3. Once the mixture is well combined, spoon it into the hollowed poblano peppers, overstuffing them slightly.
  4. Place the stuffed peppers in a casserole dish and sprinkle cheese generously on top.
  5. Bake in the preheated oven for 20-25 minutes until the peppers are soft and the cheese is bubbly.

Notes

Serve with sour cream, chopped cilantro, green onions, and a cold beverage. Store leftovers in an airtight container and reheat before serving. Can be assembled ahead of time and baked later.