Best 3 Taco Stuffed Poblano Peppers Recipes
Craving a flavorful and satisfying meal that combines the best of Mexican and American cuisine? Look no further than the tantalizing Taco Stuffed Poblano Peppers! This delectable dish features a unique blend of zesty and savory flavors, with tender poblano peppers stuffed with a delectable filling of seasoned ground beef, aromatic Mexican rice, and a delectable medley of crisp vegetables. The peppers are then smothered in a rich and flavorful enchilada sauce and topped with a generous helping of melted cheese, creating a symphony of flavors that will tantalize your taste buds.
In this comprehensive article, we present a collection of mouthwatering Taco Stuffed Poblano Pepper recipes that cater to a variety of dietary preferences and skill levels. Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step instructions, helpful tips, and stunning photographs will guide you through the process of creating this extraordinary dish. From classic beef-stuffed poblanos to vegetarian variations featuring flavorful fillings like black beans and corn, we have a recipe for every palate.
So embark on this culinary adventure and discover the joy of Taco Stuffed Poblano Peppers. Prepare to indulge in a fiesta of flavors that will transport you to the heart of Mexico.
**Recipes Included:**
1. **Classic Beef Taco Stuffed Poblano Peppers:** This timeless recipe showcases the harmonious blend of seasoned ground beef, aromatic Mexican rice, and a medley of crisp vegetables, all wrapped in tender poblano peppers and smothered in a rich enchilada sauce. Topped with melted cheese, this dish is a true crowd-pleaser.
2. **Vegetarian Taco Stuffed Poblano Peppers:** For those seeking a meatless alternative, this recipe offers a delightful filling of black beans, corn, bell peppers, and aromatic Mexican rice, all enveloped in tender poblano peppers. Drizzled with a zesty enchilada sauce and sprinkled with cheese, this dish is a colorful and flavorful delight.
3. **Chicken Taco Stuffed Poblano Peppers:** This variation introduces tender and succulent chicken to the Taco Stuffed Poblano Pepper experience. Seasoned chicken, combined with Mexican rice, vegetables, and a zesty enchilada sauce, creates a harmonious balance of flavors that will leave you craving more.
4. **Sweet Potato and Black Bean Taco Stuffed Poblano Peppers:** This unique recipe combines the earthy sweetness of roasted sweet potatoes with hearty black beans, creating a filling that is both nutritious and delicious. Stuffed into poblano peppers, smothered in enchilada sauce, and topped with cheese, this dish is a delightful blend of flavors and textures.
5. **Healthy Turkey Taco Stuffed Poblano Peppers:** This recipe caters to those seeking a healthier alternative without compromising on taste. Ground turkey, leaner than beef, is combined with Mexican rice, vegetables, and a flavorful enchilada sauce, resulting in a dish that is both satisfying and guilt-free.
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
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
Tips:
- Choose the right poblano peppers. Look for peppers that are dark green, firm, and have smooth skin. Avoid peppers that are bruised or have blemishes.
- Roast the poblano peppers properly. Roasting the poblano peppers brings out their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skin is blackened. Once the peppers are roasted, place them in a paper bag or bowl and let them steam for 10 minutes. This will make it easier to peel off the skin.
- Don't overcook the filling. The filling for the poblano peppers should be cooked through, but not overcooked. Overcooking the filling will make it dry and tough.
- Use a variety of toppings. There are many different toppings that you can use on your taco-stuffed poblano peppers. Some popular options include sour cream, guacamole, salsa, and cheese.
- Serve the poblano peppers immediately. Taco-stuffed poblano peppers are best served immediately after they are made. This will ensure that the peppers are hot and the filling is still moist.
Conclusion:
Taco-stuffed poblano peppers are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover taco meat, and they are also a healthy and vegetarian option. With a few simple tips, you can make sure that your taco-stuffed poblano peppers turn out perfect every time.
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