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Taco Stuffed Poblano Peppers with Seasoned Ground Beef and Melted Cheese

The ultimate taco stuffed poblano peppers featuring smoky roasted poblanos, savory seasoned ground beef, and melted cheese. This Mexican-inspired dish combines the mild heat of poblanos with the bold flavors of taco seasoning, creating an unforgettable comfort food experience that elevates the classic stuffed pepper to extraordinary heights perfect for weeknight dinners, meal prep, or any time you crave the perfect balance of spice and cheese.

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Taco Stuffed Poblano Peppers with Seasoned Ground Beef and Melted Cheese - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Mastering the Perfect Taco Stuffed Poblano

Essential Ingredients Selection

Creating Your Masterpiece

Roasting the Poblanos:
Learning to properly char poblano peppers develops their smoky flavor while making the skins easier to work with and intensifying their natural sweetness.
Building the Taco Filling:
Mastering the technique of browning meat and layering aromatics creates depth of flavor that transforms simple ground beef into restaurant-quality taco filling.
Preparing the Peppers:
The art of carefully seeding and creating a pocket in the roasted poblanos without tearing ensures your peppers hold the filling beautifully during baking.
Stuffing and Assembly:
Properly filling each pepper with the right amount of meat and positioning them in the baking dish creates even cooking and maximum cheese coverage.
Cheese Topping Perfection:
Understanding the ideal baking time and temperature achieves that perfect golden, bubbly cheese layer that's the hallmark of irresistible stuffed peppers.
Taco Stuffed Poblano Peppers with Seasoned Ground Beef and Melted Cheese - secondary view

The Art of Taco Stuffed Poblano Perfection

Roasting the Poblanos
Learning to properly char poblano peppers develops their smoky flavor while making the skins easier to work with and intensifying their natural sweetness.
Building the Taco Filling
Mastering the technique of browning meat and layering aromatics creates depth of flavor that transforms simple ground beef into restaurant-quality taco filling.
Preparing the Peppers
The art of carefully seeding and creating a pocket in the roasted poblanos without tearing ensures your peppers hold the filling beautifully during baking.
Stuffing and Assembly
Properly filling each pepper with the right amount of meat and positioning them in the baking dish creates even cooking and maximum cheese coverage.
Cheese Topping Perfection
Understanding the ideal baking time and temperature achieves that perfect golden, bubbly cheese layer that's the hallmark of irresistible stuffed peppers.
Mastering the Perfect Taco Stuffed Poblano
Pepper Selection: Choose poblanos that are firm, glossy, and relatively straight for easier stuffing and more attractive presentation.
Heat Level Control: For a milder dish, remove all seeds and membranes from the poblanos; for more heat, leave some seeds in or add diced jalapeños to the filling.
Make-Ahead Option: Prepare and stuff the peppers up to 24 hours in advance, cover tightly with plastic wrap, refrigerate, and add 5-10 minutes to the final baking time.
Meat Alternatives: Ground turkey, chicken, or plant-based crumbles work equally well as substitutes for ground beef with the same cooking method.
Cheese Variations: Try a Mexican cheese blend, pepper jack for extra spice, or add crumbled queso fresco on top after baking for authentic flavor.
Storage Guidelines: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days, or freeze individually wrapped for up to 3 months.
Reheating Method: Reheat in a 350°F oven covered with foil for 15-20 minutes, or microwave individual portions for 2-3 minutes until heated through.
Taco Stuffed Poblano Peppers with Seasoned Ground Beef and Melted Cheese - tertiary view

Taco Stuffed Poblano Peppers with Seasoned Ground Beef and Melted Cheese

The ultimate taco stuffed poblano peppers featuring smoky roasted poblanos, savory seasoned ground beef, and melted cheese. This Mexican-inspired dish combines the mild heat of poblanos with the bold flavors of taco seasoning, creating an unforgettable comfort food experience that elevates the classic stuffed pepper to extraordinary heights perfect for weeknight dinners, meal prep, or any time you crave the perfect balance of spice and cheese.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
Chef
JUE
Category
Main Course
Difficulty
Easy
Cuisine
Mexican
Yield
4 servings
Dietary
Gluten-Free, Low-Carb, Keto-Friendly, High-Protein
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Poblano Peppers:
02
4 large poblano peppers
03
1 tablespoon olive oil
04
1/2 teaspoon salt
05
For the Taco Filling:
06
1 pound ground beef, 80/20 blend
07
1 small onion, finely diced
08
3 cloves garlic, minced
09
2 tablespoons taco seasoning
10
1/4 cup tomato sauce
11
1/4 cup water
12
1/2 teaspoon ground cumin
13
1/2 teaspoon smoked paprika
14
Salt and black pepper to taste
15
For the Cheese Topping:
16
1 cup shredded cheddar cheese
17
1 cup shredded Monterey Jack cheese
18
1/4 cup cream cheese, softened
19
For Garnish:
20
2 fresh jalapeños, sliced
21
2 tablespoons fresh cilantro, chopped
22
Sour cream for serving
23
Lime wedges for serving
24
For Special Equipment:
25
Baking sheet
26
9x13 inch baking dish
27
Aluminum foil

Instructions

01
Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
02
Rub the poblano peppers with olive oil and place them on the prepared baking sheet, then roast for 15-20 minutes, turning once halfway through, until the skins are blistered and slightly charred.
03
While the peppers roast, heat a large skillet over medium-high heat and cook the ground beef for 5-6 minutes, breaking it into crumbles until browned and no longer pink.
04
Add the diced onion to the beef and cook for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
05
Stir in the taco seasoning, cumin, smoked paprika, tomato sauce, and water, then simmer for 5 minutes until the mixture thickens and the flavors meld together, season with salt and pepper to taste.
06
Remove the roasted poblanos from the oven and let them cool for 5 minutes, then carefully cut a lengthwise slit down one side of each pepper and gently remove the seeds and membranes while keeping the peppers intact.
07
Reduce oven temperature to 375°F and lightly grease a 9x13 inch baking dish.
08
Mix the cream cheese into the warm taco meat mixture until fully incorporated and creamy.
09
Carefully stuff each poblano pepper with the taco meat mixture, dividing it evenly among the four peppers.
10
Place the stuffed peppers in the prepared baking dish and top each one generously with the shredded cheddar and Monterey Jack cheese blend.
11
Bake uncovered for 15-18 minutes until the cheese is melted, bubbly, and golden brown on top.
12
Remove from the oven and immediately garnish with fresh jalapeño slices and chopped cilantro, then serve hot with sour cream and lime wedges on the side.