Taco-Stuffed Poblano Peppers
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!
Servings Prep Time
5Servings 15Minutes
Cook Time
Servings Prep Time
5Servings 15Minutes
Cook Time
  • 1 lb ground beef
  • 2tbsp olive oil
  • 1tbsp taco seasoning
  • cup salsa, plus more for serving
  • ½cup canned pinto beans
  • 1cup cooked rice
  • 5 poblano peppers
  • Salt to taste
  • 1cup Mexican shredded cheese
  • Cilantro, for serving
  • Limes, for serving
  • Sour cream, for serving
  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.
  2. 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.
  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.
  6. Serve peppers warm with slices of lime, a dollop of sour cream, and extra salsa.