stuffed poblano pepper enchilada
Adding a little heat to this classic family favorite, you'll love these stuffed peppers. Roasted poblano peppers stuffed with ground beef and rice filling, baked with enchilada sauce and cheese. Using poblano peppers instead of bell peppers allow for more filling and more flavor aka spicier!
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Stuffed poblano pepper enchilada
Roasted poblano peppers stuffed with ground beef and rice filling, baked with enchilada sauce and cheese.
Ingredients
- 6 Poblano peppers
- 1-1½ lbs Ground beef, 93% lean
- 1 cup rice, cooked
- 15 oz Tomato sauce
- ⅓ cup Enchilada sauce
- handful Mexican style cheese, shredded
- 4 oz Chopped green chiles
- ½ large white or yellow onion, diced
- 1 packet Taco seasoning
- 3 cloves garlic, minced
Instructions
- Pre-heat the oven to 450℉.
- On a parchment paper laid sheet pan, place 6 poblano peppers down. Drizzle and brush some olive oil on the peppers. Sprinkle some salt on top. Bake for 15 minutes.
- Heat olive oil in a large skillet over a medium heat. Add in onion and garlic and saute until fragrant; about 3 minutes. Add in ground beef and cook until browned, breaking up the meat with a spatula as it cooks.
- Stir in taco seasoning, chopped green chiles, tomato sauce, and cooked rice. Stir to combine and continue to cook for 2 minutes. Add in salt to taste.
- Once the peppers are done baking in the oven, take them out and carefully make a slit on one side of the peppers. Gut out the seeds with a spoon and fill each pepper with ground beef filling.
- Place all peppers in a large baking pan. Drizzle enchilada sauce on top of the peppers and sprinkle shredded cheese. Bake until cheese melts.