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Stuffed Poblano Peppers


  • 1 tsp Extra Virgin Olive Oil
  • 8 oz Lean Ground Beef
  • 1/4 Jalapeno Pepper (medium, seeds removed, finely chopped)
  • 1 tbs Taco Seasoning
  • 1/4 cup Basmati Rice, Cooked
  • 1/4 cup Black Beans (cooked)
  • 1/4 cup Frozen Corn
  • 1/2 cup Diced Tomatoes (from the can, undrained)
  • 2 Poblano Pepper (large, halved, seeds removed)
  • 2 oz Mozzarella Cheese (shredded)


  1. Heat the oil in a pan over medium-high heat. Brown the beef in the pan, breaking it up as it cooks, about five minutes. Add the jalapeno and taco seasoning to the pan and cook for another minute. Add rice, black beans, corn, and diced tomatoes. Stir to combine.
  2. Stuff the peppers with the beef filling and place them on the baking tray. Cover the peppers with foil and bake for 20 to 25 minutes or until peppers are tender.
  3. Remove the foil and add the cheese on top. Broil for two to three minutes or until the cheese has melted. Serve and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is one stuffed pepper.
  • No Jalapeno: Omit or use chili flakes instead.
  • Additional Toppings: Cilantro, green onion, hot sauce, and/or salsa.

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