(Sorry about the funny photos this week…I posted them from our desktop and it does weird things to them?!)
Here’s what I love about this recipe. You can make a ton of the “filling” and use it so many different ways! The recipe for the filling that I will post below will easily stretch into 3 meals! You could…
- Stuff the filling into green peppers, or other bell peppers
- Eat the filling for lunch with chips
- Add the filling to some nachos with lots of melt-y cheese
- Add it to some taco shells or tortillas with lettuce and tomatoes from the garden
- Eat it straight up
You could also freeze the unused portion and make any of the above items at a later time!
Versatility. At it’s best!!!
Stuffed Poblano Peppers
This filling is fantastic and can be used in a variety of ways!
Servings - 4 servings
Ingredients
- 1 1/3 lbs ground beef or chuck
- 1 1/2 cups rice
- 15 oz can diced tomatoes, undrained
- 6 oz can tomato paste
- 1 cup frozen corn
- 3-4 Tbsp homemade taco seasoning
- Salt and pepper to taste
- 2 poblano peppers seeded and halved (4 if making for 4 adults...I know the kids wouldn't go for the spice.)
- 1-2 cups shredded Mexican blend cheese
- Side salad and homemade dressing
Instructions
- Prepare filling: Brown the ground beef in a large skillet, drain and return to skillet.
- Stir in the rice with 3 1/2 cups of water. Add the diced tomatoes, tomato paste, and frozen corn.
- Stir together and bring to a boil. Then cover and reduce heat to low.
- Cook for about 20 minutes, or until the rise is done. Continue cooking to let any extra liquid cook off. Once it reaches the desired consistency, spoon into open peppers.
- Top the stuffed peppers with some shredded Mexican cheese and bake at 400 for about 10 minutes, until cheese has melted and peppers begin to soften.
- Serve Stuffed Poblano Peppers with side salad.
- Save or freeze leftovers for a “repurposed meal” a few days later.
Debbi Does Dinner Healthy says
I love stuffed peppers! I’ve never used poblano though, thanks!
Jenelle says
Do you mean 1lb ground beef? $1.98 seem awefully expensive for only 1/3 lb (especially for you!)
Erin, The $5 Dinner Mom says
LOL! I edited it to say 11/3 lb…which was the size of the pkg I used! That would be crazy expensive for me. 🙂
Vanessa says
Perfect timing! I’m growing Poblano’s in the garden and although they are no where near harvesting, I need to be prepared with some yummy recipes for when they are ready! These sound delicious!
Ann says
Oh my gosh. I just discovered Poblano peppers last year in another recipe that I tried. Love them. I roast them with other veggies often. Add a better flavor than the normal bell pepper. I will definitely try this recipe. Thanks for sharing.
Lauren says
The directions do not say when to add the taco seasoning…. so I’m just going to take a guess and add it when it seems right
natalie says
I like to make my filling with grilled white meat chicken,diced and then I make a cilantro ceam sauce to pour over the chicken and poblano,it is fantastic!!!!!!!!!!!