Taco-Stuffed Poblano Peppers

Want a healthy, satisfying dinner option that is ready in under 30 minutes? Look no further! These easy taco-stuffed peppers use pre-made taco seasoning for a quick boost of flavor. If you like your peppers spicier, feel free to leave extra seeds inside for a quick kick of heat. We used a chipotle tomato salsa for this recipe, but feel free to play around with whatever you have on hand!

Cuisine

American, Mexican

Difficulty

Easy

Diet

Gluten Free

Cooking Technique

Air Fry

Keywords

5 servings, air fry, american, canned pinto beans, cheese, cilantro, cook 9 min, cream, easy, for serving, gluten free, ground beef, Instant Pot Culinary Team, limes, mexican, mexican shredded cheese, olive oil, plus more for serving, poblano peppers, prep 15 min, rice, salsa, salt to taste, taco seasoning

Prep Time

15 min

Cook Time

9 min

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.