T has always said she wanted stuff peppers of some type so we found this recipe at Dinner at the Zoo and it was delicious! We did cut our peppers a little differently than them, which we may try their way next time, and we added onion. So give these a try and let us know what you think! And for two people, we made enough for us to each have two, save two for the next day, and freeze four for later! Yay!
Stuffed Poblano Peppers
6 large poblano peppers
1 teaspoon vegetable oil
1 pound ground beef
1/2 to 1 cup chopped red onion
1 teaspoon minced garlic
1 packet of taco seasoning
2 tablespoons water
1 cup cooked white rice
1 cup black beans rinsed and drained
1/2 cup corn kernels (we used frozen)
15 oz. can petite diced tomatoes
1 1/2 cup shredded Monterrey Jack cheese
- Preheat oven to 350 degrees. Cut your peppers in half to create “boats” and lay them open facing up on greased baking sheet. Bake for about 10 to 15 minutes until softened. We did 12 minutes.
- Brown your ground beef and add in onion, stir. Add in garlic, stir. Add in taco seasoning and water, stir. Continue by adding your rice, beans, corn, and tomatoes. Stir well to combine.
- Sprinkle about 1/2 cup of your cheese over top, remove from heat, and stir until cheese is melted.
- Stuff your peppers with the meat mixture. Once you’ve used every last bit, sprinkle your remaining cheese over top.
- Place peppers in oven and bake for 10 to 15 minutes until cheese is melted.
- Serve and enjoy! We added some sour cream and salsa, the original recipe called for cilantro. It’s all up to you!