Taco-Stuffed Poblano Peppers
Want a healthy, satisfying dinner option that is ready in under 30 minutes? These easy taco-stuffed peppers use pre-made taco seasoning for a quick boost of flavor. If you like your peppers spicier, feel free to leave extra seeds inside for a quick kick of heat. Made in the air fryer with chipotle tomato salsa for a delicious Tex-Mex inspired meal.
Ingredients
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.
Timer: 7m - 2
Meanwhile, cut the poblano peppers in half vertically through the core and stem. Remove the core and 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.
Timer: 9m - 6
Serve peppers warm with slices of lime, a dollop of sour cream, and extra salsa.