Ingredients

The following ingredients have 4 Servings
  • 6 large poblano peppers (cut a slice off lengthwise, then remove seeds and ribs )
  • 1 teaspoon vegetable oil
  • 1 pound ground beef (I use 90% lean)
  • 1 teaspoon minced garlic
  • 1 packet taco seasoning
  • 1 cup cooked white rice
  • 1 cup black beans (rinsed and drained)
  • 1/2 cup corn kernels (thawed from frozen)
  • 15 ounce can petite diced tomatoes
  • 1 1/2 cups shredded Monterey Jack cheese (divided use)
  • 2 tablespoons chopped cilantro
  • cooking spray

Instruction

  • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Lay the poblano peppers on the pan in a single layer.
  • Bake the peppers for 10-15 minutes or until softened.
  • Heat the oil in a large pan over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula, until the meat is cooked through.
  • Add the garlic and cook for 30 seconds.
  • Add the packet of taco seasoning along with 2 tablespoons of water. Stir to coat the meat in seasoning.
  • Add the rice, beans, corn, tomatoes and 3/4 cheese to the pan. Remove the pan from the heat and stir to combine.
  • Divide the meat mixture evenly between the peppers. Top with remaining cheese.
  • Return the peppers to the oven. Bake for 10-15 minutes or until cheese is melted. Sprinkle with cilantro, then serve.