Description
A delicious, hearty, and low-carb Taco Stuffed Poblano Peppers recipe: smoky peppers stuffed with seasoned ground beef, black beans, corn, and topped with melted Jack cheese. Perfect for a weeknight dinner.
Ingredients
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6–8 medium/large poblano peppers, seeds and ribs removed
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Avocado cooking oil spray
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1 tablespoon avocado oil or olive oil
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1 pound lean grass-fed ground beef
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Sea salt and freshly ground black pepper, to taste (about 1/4 teaspoon each)
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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2 teaspoons ground cumin
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2 teaspoons smoked paprika
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1 cup black beans, rinsed and drained
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1 cup frozen or fresh corn kernels
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1 (15-ounce) jar tomato sauce or salsa
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1/2 cup shredded Jack cheese
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A handful of fresh cilantro leaves, chopped
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Fresh lime wedges, for garnish
Instructions
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Pre-Roast Peppers: Preheat oven to $375^circtext{F}$. Remove seeds/ribs from peppers; reserve chopped pieces. Roast peppers on a sheet for 10 minutes until soft.
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Cook Beef: Heat oil in a pan. Add ground beef and cook 5–6 minutes. Drain grease.
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Season Filling: Add onion powder, garlic powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
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Simmer: Stir in black beans, corn, tomato sauce (or salsa), and reserved chopped peppers. Simmer 5–7 minutes until sauce thickens.
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Stuff & Finish: Spoon mixture into roasted peppers. Sprinkle with Jack cheese. Bake 8–10 minutes until cheese is melted and bubbly.
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Serve: Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
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Poblano Prep: Be sure to remove all the inner white ribs, as they contain the most heat and can give the peppers a bitter taste if left in.
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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.
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Beef Substitute: You can easily substitute the ground beef with ground chicken, turkey, or a plant-based crumble for a vegetarian option.
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Cheese Options: Cheddar, Colby, or Pepper Jack cheese can be used instead of Jack cheese for different flavor profiles.
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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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting, Sautéing, Baking
- Cuisine: Tex-Mex / Mexican Fusion
Nutrition
- Serving Size: 1 stuffed poblano pepper (approx.)
- Calories: ~300–340 kcal
- Sugar: ~6–8 g
- Sodium: ~600–750 mg
- Fat: ~16–20 g
- Saturated Fat: ~5–7 g
- Unsaturated Fat: ~10–12 g
- Trans Fat: 0 g
- Carbohydrates: ~22–26 g
- Fiber: ~5–7 g
- Protein: ~22–25 g
- Cholesterol: ~55–70 mg
Keywords: Taco Stuffed Poblano Peppers, Stuffed Peppers, Low Carb Dinner, Ground Beef Recipe, Poblano Peppers, Quick Dinner, Tex-Mex, Weeknight Meal, Jack Cheese, Family Dinner