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Stuffed Poblano Peppers

July 7, 2010 by Erin, The $5 Dinner Mom 7 Comments

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stuffed poblano peppers

(Sorry about the funny photos this week…I posted them from our desktop and it does weird things to them?!)

Here’s what I love about this recipe. You can make a ton of the “filling” and use it so many different ways! The recipe for the filling that I will post below will easily stretch into 3 meals! You could…

  • Stuff the filling into green peppers, or other bell peppers
  • Eat the filling for lunch with chips
  • Add the filling to some nachos with lots of melt-y cheese
  • Add it to some taco shells or tortillas with lettuce and tomatoes from the garden
  • Eat it straight up

You could also freeze the unused portion and make any of the above items at a later time!

Versatility. At it’s best!!!

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Stuffed Poblano Peppers

This filling is fantastic and can be used in a variety of ways!
Prep Time10 minutes minutes
Cook Time45 minutes minutes
Servings - 4 servings

Ingredients 

  • 1 1/3 lbs ground beef or chuck
  • 1 1/2 cups rice
  • 15 oz can diced tomatoes, undrained
  • 6 oz can tomato paste
  • 1 cup frozen corn
  • 3-4 Tbsp homemade taco seasoning
  • Salt and pepper to taste
  • 2 poblano peppers seeded and halved (4 if making for 4 adults...I know the kids wouldn't go for the spice.)
  • 1-2 cups shredded Mexican blend cheese
  • Side salad and homemade dressing

Instructions

  • Prepare filling: Brown the ground beef in a large skillet, drain and return to skillet.
  • Stir in the rice with 3 1/2 cups of water. Add the diced tomatoes, tomato paste, and frozen corn.
  • Stir together and bring to a boil. Then cover and reduce heat to low.
  • Cook for about 20 minutes, or until the rise is done. Continue cooking to let any extra liquid cook off. Once it reaches the desired consistency, spoon into open peppers.
  • Top the stuffed peppers with some shredded Mexican cheese and bake at 400 for about 10 minutes, until cheese has melted and peppers begin to soften.
  • Serve Stuffed Poblano Peppers with side salad.
  • Save or freeze leftovers for a “repurposed meal” a few days later.

stuffed poblano peppers

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Filed Under: Beef Recipes, Budget Friendly Recipes, Freezer Recipes and Freezer Meal Plans, Gluten Free Recipes, Rice Recipes

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Comments

  1. Debbi Does Dinner Healthy says

    July 7, 2010 at 9:43 pm

    I love stuffed peppers! I’ve never used poblano though, thanks!

    Reply
  2. Jenelle says

    July 7, 2010 at 9:57 pm

    Do you mean 1lb ground beef? $1.98 seem awefully expensive for only 1/3 lb (especially for you!)

    Reply
    • Erin, The $5 Dinner Mom says

      July 8, 2010 at 8:03 am

      LOL! I edited it to say 11/3 lb…which was the size of the pkg I used! That would be crazy expensive for me. 🙂

      Reply
  3. Vanessa says

    July 8, 2010 at 3:30 pm

    Perfect timing! I’m growing Poblano’s in the garden and although they are no where near harvesting, I need to be prepared with some yummy recipes for when they are ready! These sound delicious!

    Reply
  4. Ann says

    July 8, 2010 at 9:55 pm

    Oh my gosh. I just discovered Poblano peppers last year in another recipe that I tried. Love them. I roast them with other veggies often. Add a better flavor than the normal bell pepper. I will definitely try this recipe. Thanks for sharing.

    Reply
  5. Lauren says

    July 14, 2010 at 4:22 pm

    The directions do not say when to add the taco seasoning…. so I’m just going to take a guess and add it when it seems right

    Reply
  6. natalie says

    November 14, 2010 at 9:10 pm

    I like to make my filling with grilled white meat chicken,diced and then I make a cilantro ceam sauce to pour over the chicken and poblano,it is fantastic!!!!!!!!!!!

    Reply

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