Taco-Stuffed Poblano Peppers

By: Instant Culinary Team

Taco-Stuffed Poblano Peppers
cuisine icon Cuisine
American, Mexican
cuisine icon Difficulty
Easy
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
5 servings, air fry, american, canned pinto beans, cheese, cilantro, cook 9 min, cream, easy, for serving, gluten free, ground beef, limes, mexican, mexican shredded cheese, olive oil, plus more for serving, poblano peppers, prep 15 min, rice, salsa, salt to taste, taco seasoning

prep icon Prep Time
15 min
cook icon Cook Time
9 min

serving icon Servings
5 Servings
Ingredients
  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • ⅓ cup salsa, plus more for serving
  • ½ cup canned pinto beans
  • 1 cup cooked rice
  • 5 poblano peppers
  • Salt to taste
  • 1 cup Mexican shredded cheese
  • Cilantro, for serving
  • Limes, for serving
  • Sour cream, for serving
Instructions
  • Heat a saucepan on the stove over medium heat until hot. Add olive oil, ground beef, and taco seasoning. Sauté on medium heat until golden brown and cooked through, about 7 minutes, breaking up the beef into smaller pieces with the back of your spoon. Set aside in a large bowl.
  • Meanwhile, cut the poblano peppers in half vertically through the core and stem. Remove the core any excess seeds – these are spicy! – leaving the stems intact.
  • In the same bowl with the ground beef, mix together salsa, pinto beans, cooked rice, and salt to taste.
  • Stuff each cleaned poblano pepper with the ground beef and rice mixture. Sprinkle with Mexican cheese.
  • Place poblano peppers in the air fryer basket, careful not to overlap. Air Fry at 385°F / 195°C for 7-9 Minutes, or until the cheese is a deep golden and the peppers are softer, but still hold their form. Continue working in batches until all poblano peppers are done.
  • Serve peppers warm with slices of lime, a dollop of sour cream, and extra salsa.
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