Taco-Stuffed Poblano Peppers

INSTRUCTIONS

1. 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.
2. 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.
3. In the same bowl with the ground beef, mix together salsa, pinto beans, cooked rice, and salt to taste.
4. Stuff each cleaned poblano pepper with the ground beef and rice mixture. Sprinkle with Mexican cheese.
5. 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.
6. Serve peppers warm with slices of lime, a dollop of sour cream, and extra salsa.