Ingredients

  • 4 poblano peppers (try to find the plumpest ones at the store)
  • 1 pound ground chuck
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 1 onion (small, diced)
  • 2 cloves garlic (minced)
  • 1/2 red bell pepper (or green, diced fine, optional)
  • 1 jalapeno (seeded and diced fine, optional, if you like it hot)
  • 1 cup minute rice
  • 1 taco seasoning (packet)
  • 1 cup water
  • 8 ounces monterey jack cheese (grated)

Directions

  1. Preheat oven to 375
  2. Cut peppers in half lengthwise, carefully remove seeds. Place in a 9 x 13 inch baking dish which has been sprayed with cooking spray.
  3. In a skillet, heat the oil and sauté the onions, garlic and red bell and jalapeno pepper until tender but not browned. Set aside to cool.
  4. Mix the taco seasoning mix with the water. Set aside.
  5. Mix the ground beef, cooked vegetables, rice and 1/4 cup of the taco seasoning mixture together in a bowl. Divide into 8 portions.
  6. Fill each pepper half with 1 portion of the meat mixture. Pour the remaining taco seasoning mixture over the stuffed peppers and cover with foil
  7. Bake for 30 minutes. Uncover, top with the cheese and return to the oven for another 15 minutes or until the cheese is melted and starting to brown.
  8. Spoon some of the pan juices over each stuffed pepper when serving.
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NutritionView more

590Calories
Sodium40%DV950mg
Fat55%DV36g
Protein75%DV38g
Carbs9%DV28g
Fiber12%DV3g

PER SERVING *

Calories590Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat18g90%
Trans Fat1g
Cholesterol130mg43%
Sodium950mg40%
Potassium480mg14%
Protein38g75%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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