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STUFFED POBLANO PEPPERS

INGREDIENTS

    • 6 large poblano peppers cut a slice off lengthwise, then remove seeds and ribs
    • 1 teaspoon vegetable oil
    • 1 pound ground beef I use 90% lean
    • 1 teaspoon minced garlic
    • 1 packet taco seasoning
    • 1 cup cooked white rice
    • 1 cup black beans rinsed and drained
    • 1/2 cup corn kernels thawed from frozen
    • 15 ounce can petite diced tomatoes
    • 1 1/2 cups shredded Monterey Jack cheese divided use
    • 2 tablespoons chopped cilantro
    • cooking spray

INSTRUCTIONS

    • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
    • Bake the peppers for 10-15 minutes or until softened.
    • Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
    • Add the garlic and cook for 30 seconds.
    • Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
    • Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
    • Divide the meat mixture evenly between the peppers. Top with remaining cheese.
  • Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.