Taco Stuffed Poblano Peppers Recipe

Ingredients

• 2 cups water
• 2 tablespoons butter
• 1 (6.8 ounce) package Spanish-style rice mix
• Cooking spray
• 3 large poblano peppers, halved lengthwise and seeded
• 1 pound ground beef
• Ground black pepper to taste
• cup water
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• teaspoon cayenne pepper
• 1 (10.75 ounce) can condensed tomato soup
• 1 tablespoon water, or as needed
• cup shredded mozzarella cheese

Directions

Step 1: Bring 2 cups of water and butter to a boil in a saucepan. Add the rice and seasoning packet. Return to a boil, then cover the saucepan, reduce the heat to low, and simmer for 20 to 25 minutes, until most of the water is absorbed. Fluff the rice using a fork.

Step 2: Spray a 9x13-inch baking dish with cooking spray. Bring a pot of water to a boil and cook the poblano peppers until slightly tender, about 5 minutes. Transfer the peppers to a bowl of ice water to stop the cooking process, then drain and pat them dry. Place the peppers in the prepared baking dish.

Step 3: Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain any excess grease and discard it. Season the beef with black pepper.

Step 4: Add cup of water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper to the beef mixture. Cook and stir for 2 to 3 minutes, until the liquid evaporates.

Step 5: Preheat the oven to 350F (175C). Mix the rice into the beef mixture and stir until evenly combined. Cook for another 5 to 10 minutes, until all the liquid has evaporated.

Step 6: Spoon the rice and beef mixture into the poblano peppers.

Step 7: In a bowl, stir the tomato soup and 1 tablespoon of water until the soup reaches a gravy-like consistency. Add more water if necessary. Pour the tomato gravy over the stuffed peppers and top with shredded mozzarella cheese.

Step 8: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10 to 15 minutes, until the cheese is slightly browned.

Cook's Note: You can substitute ground turkey for the ground beef, or any other cheese for the mozzarella. Enchilada sauce can be used in place of the tomato soup if desired.

Nutrition Facts (per serving)