7 Days Fun of Clean RecipesDownload
27Sep, 19
Clean Food Love
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Taco Stuffed Poblano Peppers

I LOVE all different types of stuffed peppers, but I’ve especially had a lot of fun lately in expanding beyond my trusty bell pepper comfort zone that I was in for the past several years.

Stuffing the sometimes spicier and OH SO MUCH MORE FLAVORFUL varieties has become, well…palate changing for me in that I don’t want to go back to the bland.

 I know that spiciness and heat is not for everyone, though…In fact, several of my kids will act like they’re dying if I present them with anything spicier than a banana…lol…sigh….Poblanos usually have a very mild flavor, although, every once in a while you’ll get a REALLY spicy one.

When a poblano is very ripe it will turn red and become significantly hotter and more flavorful than the less ripe, green poblanos that we usually find in the grocery stores.

Anaheim peppers would also work really well for this recipe.

Double or triple your batch, then place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week.

The flavors only get better the next day! I would recommend storing these in the fridge up to 3-5 days max.

makes 6 servings


  • 6-8 medium/large poblano peppers, seeds, and ribs removed
  • avocado cooking oil spray
  • 1 Tbsp avocado oil, or olive oil
  • 1 lb lean grass-fed ground beef
  • sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsps ground cumin
  • 2 tsps smoked paprika
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen or fresh organic corn kernels
  • 1 (15 oz jar) tomato sauce, or salsa
  • 1/2 cup shredded Jack cheese
  • a handful of fresh cilantro leaves, chopped
  • fresh lime wedges, to garnish


Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper. Lay each pepper on your cutting board, then remove seeds and ribs and discard. Chop any remaining Poblano pepper for later use.Repeat with remaining peppers, then place the “pepper boats” onto the prepared baking sheet. Lightly spray peppers with cooking oil and season with sea salt and pepper to taste. Roast the peppers in your preheated oven for about 10 minutes or until beginning to soften.Heat 1 Tablespoon of oil in a large pan over medium-high heat. Add in the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula. Once the beef is cooked through, drain excess grease, then add in all of the seasonings and stir well to combine.Next, stir in the beans, corn, tomato sauce, and any remaining diced peppers. Allow this mixture to simmer on LOW until the sauce is reduced a bit, about 5-7 minutes. Taste test to adjust seasonings if desired.Spoon this meat mixture into the peppers and sprinkle each with a little shredded cheese if desired. Return the peppers to the oven and bake for additional 8-10 minutes or until cheese is bubbly and melty.Garnish with lime wedges and fresh chopped cilantro, maybe even a big scoop of guacamole, then immediately enjoy while hot.

Love, Rachel

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