Zero Minute Chicken & Rice
Taco-Stuffed Poblano Peppers
| By : |
Want a healthy, satisfying dinner option that is ready in under 30 minutes? Look no further! 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. We used a chipotle tomato salsa for
this recipe, but feel free to play around with whatever you have on hand!
| Prep Time | 15 Minutes |
| Cook Time | 9 Minutes |
| Servings |
5 Servings
|
Ingredients
- 1 lb. ground beef
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- 1/3 cup salsa, plus more for serving
- ½ cup canned pinto beans
- 1 cup cooked rice
- 5 poblano peppers
- Salt to taste
- 1 cup Mexican shredded cheese
- Cilantro, for serving
- Limes, for serving
- Sour cream, for serving
Ingredients
|
Instructions
- 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.
- Meanwhile, cut the poblano peppers in half vertically through the core and stem. Remove the core any excess seeds – these are spicy! – leaving the stems intact.
- In the same bowl with the ground beef, mix together salsa, pinto beans, cooked rice, and salt to taste.
- Stuff each cleaned poblano pepper with the ground beef and rice mixture. Sprinkle with Mexican cheese.
- 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.
- Serve peppers warm with slices of lime, a dollop of sour cream, and extra salsa.
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