Stuffed Poblano Peppers Recipe
- Perfect for tailgating, hosting, or an easy weeknight meal, this dish is delicious and a crowd pleaser.
Ingredients
- 6 poblano peppers, cut off the top 1/4 of pepper, lengthwise
- 1 tsp vegetable oil
- 1 lb ground beef
- 1 tsp garlic, minced
- 1 packet of Ortega Taco Seasoning
- 1 cup cooked white rice
- 1/2 cup Green Giant® Whole Kernel Sweet Corn, drained
- 1 cup Ortega black beans, drained & rinsed
- 15 oz can of petite diced tomatoes
- 1 1/2 cup shredded Monterrey Jack cheese
- cilantro, chopped
Directions
- Preheat oven to 350 degrees F.
- Scoop out the seeds of the cut pepper. Place on a baking tray with tin foil. Drizzle some oil over them and cook for 10-15 minutes.
- Heat up large pan, add oil and cook ground beef until browned, chopping it up as it cooks.
- Add minced garlic and cook until fragrant (about 1 min).
- Add Ortega Taco Seasoning to ground beef along with 2 tbsp water, per taco seasoning instructions. Mix until ground beef is fully coated.
- Add rice, Ortega black beans, Green Giant corn kernels, diced tomatoes and 3/4 of the shredded Monterrey Jack cheese to pan and mix until fully combined.
- Evenly distribute meat mixture into poblano peppers and top with remaining cheese.
- Cook for another 10-15 mins.
- Top with chopped cilantro and enjoy!
