Taco Stuffed Poblano Peppers

Taco Stuffed Poblano Peppers

If you like spicy foods, then Taco Stuffed Poblano Peppers is the perfect meal! Delicious taco filling in an open pepper for a kick of heat!
Course Main Dish
Cuisine Mexican
Keyword beans, peppers, tacos
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 245kcal
Author Stephanie Lynch



  • 1 cup brown rice
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 1 can pinto beans rinsed and drained
  • 1 tomato chopped
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • salt and pepper to taste
  • 4 poblano peppers halved and seeds removed
  • 2 cups mexican cheese shredded


  • Preheat oven to 400F
  • Prepare the rice according to the directions
  • In a large saute pan, heat the oil to medium and add the chopped onion, bell pepper, and minced garlic
  • Cook for about 10 minutes, until the vegetables are soft
  • In a large mixing bowl, combine the cooked rice, beans, and chopped tomato
  • Add the onion mixture to the rice and beans along with the seasonings, then stir to combine
  • Mix in half of the cheese and save the rest for the topping
  • Slice and deseed the poblanos and place them, sliced side up, in a glass baking dish
  • Fill each pepper with the filling mixture and cover with remaining cheese
  • Bake for about 15-20 minutes, until the peppers start to soften but before the cheese starts to brown


Calories: 245kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 216mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 63.2mg | Calcium: 213mg | Iron: 1.3mg