Taco-Stuffed Poblano Peppers


  • 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
  • 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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