TACO STUFFED POBLANO PEPPERS
Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a sprinkling of cheese. American comfort food done up Latin-American style. We used boxed Spanish rice, but there are a number of good recipes on this site (Spanish Rice II and Best Spanish Rice) that I have used with good results. Serve with garnishments of choice - shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Provided by IBETRAVLIN
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Bring 2 cups water and butter to a boil in a saucepan; add rice and seasoning packet. Return to a boil, cover saucepan, reduce heat to low, and simmer until most water is absorbed, 20 to 25 minutes. Fluff rice using a fork.
- Spray a 9x13-inch baking dish with cooking spray.
- Bring a pot of water to a boil; cook poblano peppers until slightly tender, about 5 minutes. Transfer peppers to a bowl of ice water to stop the cooking process; drain. Pat peppers dry and place in the prepared baking dish.
- 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. Season beef with black pepper. Mix 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper into ground beef; cook and stir until liquid evaporates, 2 to 3 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix rice into beef mixture; cook and stir until evenly mixed and all liquid is evaporated, 5 to 10 minutes. Spoon mixture into the peppers.
- Stir tomato soup and about 1 tablespoon water together in a bowl until soup is thinned to a gravy consistency, adding more water if needed. Pour tomato gravy over stuffed peppers; top with mozzarella cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until cheese is slightly browned, 10 to 15 minutes more.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 33.9 g, Cholesterol 62.6 mg, Fat 18.3 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 8.2 g, Sodium 1005.1 mg, Sugar 7.1 g
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Joshlynn Taylor
[email protected]I've made this recipe several times and it's always a hit.
Rajaji Gupta
[email protected]These peppers were amazing! I will definitely be making them again.
Slah Koki
[email protected]Overall, I thought this recipe was pretty good. I would definitely make it again, but I would probably make a few changes to the filling.
Lolohea Toutai
[email protected]These peppers were a bit too spicy for me, but my husband loved them. He said they were the best poblano peppers he's ever had.
Natasha vanessah
[email protected]I'm not a big fan of poblano peppers, but I thought this recipe was pretty good. The filling was flavorful and the peppers were cooked well.
Sonda Tara
[email protected]I love the combination of flavors in this recipe. The peppers are spicy, the filling is savory, and the cheese is gooey. It's the perfect comfort food.
Pandu divid
[email protected]These peppers were a great way to use up some leftover ground beef. They were easy to make and very tasty.
Rana Khalid
[email protected]I've never made poblano peppers before, but this recipe made it easy. The peppers were delicious and the filling was flavorful.
Nidya Marquez
[email protected]These peppers were amazing! The filling was flavorful and the peppers were cooked to perfection. I will definitely be making these again.
Adaobi Okpalaugo
[email protected]Overall, I thought this recipe was pretty good. I would definitely make it again, but I would probably make a few changes to the filling.
shoney Gaming
[email protected]I found this recipe to be a bit too spicy, but I think that's just my personal preference.
Fatima Majeed
[email protected]The filling was a bit bland for my taste, but the peppers were cooked perfectly.
Teia Tatum
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Hsaileng
[email protected]I love that this recipe uses poblano peppers. They have a great flavor and they're not as spicy as some other peppers.
Samira Hossain
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of flavors is amazing and the peppers are always cooked to perfection.
Gabi Angelova
[email protected]These poblano peppers were a hit at my last dinner party! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.