Delicious Taco Stuffed Poblano Peppers: Your Ultimate Weeknight Dinner

Taco Stuffed Poblano Peppers are a truly delicious, hearty, and incredibly flavorful dinner that combines the comfort of stuffed peppers with the zesty, savory taste of tacos. Imagine smoky, mildly spicy poblano peppers overflowing with seasoned ground beef, black beans, corn, and a zesty tomato sauce, all topped with melted Jack cheese. This wholesome, low-carb meal is a perfect weeknight solution, delivering big flavor with minimal fuss.

This recipe celebrates the fantastic combination of smoky peppers and savory, spiced filling. Roasting the peppers first ensures they are tender, serving as the perfect, edible vessel for the rich taco mixture. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Low-Carb Comfort	Uses smoky poblano peppers instead of tortillas for a wholesome, satisfying meal.
Full of Flavor	Richly seasoned with cumin, smoked paprika, and a zesty tomato sauce.
One-Pan Filling	The entire taco filling is mixed and simmered in a single pan for easy cleanup.
Easy Assembly	Simple roasting and stuffing method, great for beginner cooks.
Customizable	Easily adapt the filling with different meats or cheeses.

An Overview of Flavors and Textures

The Taco Stuffed Poblano Peppers are a captivating blend of savory, spicy, and smoky flavors with satisfying textures.

The poblano peppers form the shell, offering a smoky flavor and a very mild, pleasant heat that becomes tender after roasting. The filling is built upon lean ground beef seasoned heavily with savory cumin and smoky paprika.

Black beans and corn kernels add a wholesome, hearty texture. The tomato sauce or salsa binds the filling with a necessary zesty tang.

The dish is finished with a crown of shredded Jack cheese, which melts into a gooey, savory layer. A squeeze of fresh lime provides the final, essential bright acid note. This Taco Stuffed Poblano Peppers recipe is a truly addictive blend of tender, smoky, savory, and zesty notes.

The Star of the Show: The Mildly Smoked Poblano

While the taco seasoning is key to the filling’s flavor, the true defining characteristic and “star” of this Taco Stuffed Poblano Peppers is the Mildly Smoked Poblano. Poblano peppers offer a rich, earthy flavor with significantly less heat than jalapeños, making them ideal for stuffing. The initial roasting step is crucial, as it softens the pepper and enhances its natural smokiness, transforming the pepper shell from a simple vessel into an active, smoky flavor component that perfectly complements the savory taco filling.

How to Make Your Taco Stuffed Poblano Peppers

This recipe utilizes the oven for two steps: softening the peppers and melting the cheese. The key is to pre-roast the peppers just until they begin to soften.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6–8 portions

Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
For the Peppers:	6–8 medium/large	Poblano peppers	Seeds and ribs removed
	As needed	Avocado cooking oil spray
	To taste	Sea salt and freshly ground black pepper	About $1/4$ teaspoon each
For the Filling:	1 pound	Lean grass-fed ground beef
	1 tablespoon	Avocado oil or olive oil
	1 teaspoon	Onion powder
	1/2 teaspoon	Garlic powder
	2 teaspoons	Ground cumin
	2 teaspoons	Smoked paprika
	1 cup	Black beans	Rinsed and drained
	1 cup	Frozen or fresh corn kernels
	1 (15-ounce) jar	Tomato sauce or salsa
For Topping & Garnish:	1/2 cup	Shredded Jack cheese
	A handful of	Fresh cilantro leaves, chopped
	As needed	Fresh lime wedges	For garnish

Instructions

1. Prep Oven & Peppers: Preheat oven to $375^\circ\text{F}$ ($190^\circ\text{C}$) and line a large baking sheet with parchment paper. Lay each pepper half on a cutting board and remove the seeds and ribs. Chop any remaining pepper pieces and reserve them.
2. Pre-Roast Peppers: Place the pepper halves on the prepared baking sheet. Lightly spray with cooking oil and season with salt and pepper. Roast for about 10 minutes, or until the peppers begin to soften.
3. Cook Beef: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it up with a spatula. Drain any excess grease.
4. Season Filling: Add the onion powder, garlic powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Simmer: Stir in the black beans, corn, tomato sauce (or salsa), and the reserved chopped peppers. Reduce heat to low and simmer for 5–7 minutes, until the sauce thickens slightly. Adjust seasoning if needed.
6. Stuff & Bake: Spoon the beef mixture generously into the roasted peppers. Sprinkle each with the shredded Jack cheese.
7. Finish: Return the peppers to the oven and bake for 8–10 minutes, or until the cheese is melted and bubbly.
8. Serve: Garnish with fresh cilantro and lime wedges. Serve immediately.

Expert Tips for Your Peppers

Category	Tip
Poblano Prep	Be sure to remove all the inner white ribs, as they contain the most capsaicin (heat) and can give the peppers a bitter taste if left in.
Filling Consistency	If the filling is too thick, add a splash of water or extra tomato sauce. If it’s too liquidy, simmer uncovered for a few extra minutes.
Beef Substitute	You can easily substitute the ground beef with ground chicken, turkey, or a plant-based crumble for a vegetarian option.
Cheese Options	Cheddar, Colby, or Pepper Jack cheese can be used instead of Jack cheese for different flavor profiles.
Make Ahead	The taco filling can be prepared 1–2 days in advance. Store it in the refrigerator and stuff the peppers just before the final bake.

Conclusion: Your Deliciously Easy & Satisfying Dinner

The Taco Stuffed Poblano Peppers are a true delight—a perfect balance of smoky pepper, savory spiced filling, and melted cheese, all achieved with minimal effort. With its speed and satisfying flavor, it’s a dish that promises to impress every family member. Quick to prepare and guaranteed to be a new favorite, this Taco Stuffed Poblano Peppers recipe is your ultimate 30-minute weeknight hero.

Frequently Asked Questions (FAQ)

Are Poblano peppers very hot?

No, Poblano peppers are generally very mild, with a Scoville heat unit (SHU) rating much lower than a jalapeño. They provide flavor and smokiness rather than intense heat.

Can I use rice in the filling?

Yes, cooked rice or quinoa can be stirred into the filling to make it even heartier. Reduce the amount of black beans or corn accordingly.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Why do I pre-roast the peppers?

Pre-roasting is necessary to soften the pepper shell, ensuring it’s fully tender by the time the filling is baked and the cheese is melted.

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