TACO STUFFED POBLANO PEPPERS
These stuffed poblano peppers are a Mexican spin on classic stuffed poblano peppers. The taco filling is family friendly and delicious!
Provided by Tanya Schroeder
Categories dinner, easy, quick meal
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees. Lightly spray a casserole dish and set aside.
- Cut each pepper in half and remove the vein and the seeds. Place the peppers face down in a microwave safe dish. Cover peppers with plastic wrap and microwave for 2 minutes. Remove plastic wrap and allow peppers to cool.
- Heat a large skillet over medium heat. Add ground beef and cook until crumbled and no longer pink. Season beef with chili powder, cumin, oregano, paprika, onion powder, garlic, and salt. Stir in beans and salsa.
- Add 1 cup of cheese to the beef mixture.
- Divide the beef mixture between the peppers and top with remaining 1/2 cup of cheese.
- Cover peppers with foil and bake for 20 minutes, remove foil and bake an additional 5-`0 minutes or until peppers are soft and cheese has melted.
- Top peppers with quest fresco and avocado chunks just before serving.
Nutrition Facts : Calories 461 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 33 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 893 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
TACO STUFFED PEPPERS
This is one of my favorite recipes given to me by my daughter-in-law. It is so easy to make and yummy. I like the colored peppers the best.
Provided by Karen Pugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- 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. Mix taco seasoning into ground beef.
- Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
- Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
- Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 906.8 calories, Carbohydrate 29.7 g, Cholesterol 148.4 mg, Fat 71.2 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 26.9 g, Sodium 1886 mg, Sugar 6.4 g
TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
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