taco stuffed and poblano peppers
These Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a scattering of cheese. American comfort food is served in Latin-American style.
- Prep: 15 mins
- Cook: 1 hr 10 mins
- Easy
- Servings: 6 (6 stuffed pepper halves)
Ingredients
taco stuffed and poblano peppers method
Step: 1 Take a saucepan and add 2 cups of water and butter, drive it to a boil; then add rice and seasoning packet. bring back to a boil, cover the saucepan, lessen the heat to low, and simmer for about 20 to 25 minutes till most of the water is absorbed. Use a fork to fluff the rice.
Step: 2 Fine rain a 9×13-inch baking dish with cooking spray.
Step: 3 Take a pot of water and drive it to a boil, cook poblano peppers for 5 mins till a bit tender. to stop the cooking process shift the peppers to a bowl of ice water; drain. Pat dry the peppers and place them in the arranged baking dish.
Step: 4 Put a large skillet to heat over medium-high heat. Then cook and stir the beef in the hot skillet for about 5 to 7 minutes until browned and crumbly; drain and cast off the grease. Season the beef with black pepper. Mix into the ground beef 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper; cook and stir for 2 to 3 minutes until liquid evaporates.
Step: 5 Now preheat the oven to 350 degrees F (175 degrees C).
Step: 6 Then mix the rice into the beef mixture; cook and stir for around 5 to 10 minutes till justly mixed and all liquid is evaporated. Spoon the mixture into the peppers.
Step: 7 In a bowl stir together the tomato soup and about 1 tablespoon water till the soup is thinned to a gravy consistency, add more water if required. Spill the tomato gravy over stuffed peppers and top with mozzarella cheese. Cover the baking tray with aluminum foil.
Step: 8 Now bake in the preheated oven for about 20 minutes. Take off the aluminum foil and continue baking for around 10 to 15 minutes more till the cheese is a bit browned, serve straight away.
