Taco-Stuffed Poblano Peppers with Cilantro Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers filled with seasoned ground beef and melted cheese, served atop fragrant cilantro lime rice. This mexican-inspired tacos & burritos ready in about 55 minutes pairs large poblano peppers, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 4 large poblano peppers in half lengthwise and remove seeds and membranes. Place cut side up on a baking sheet.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves; sauté for 3 minutes until translucent.
  3. Step 3: Add 1 lb ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Stir in 2 tbsp taco seasoning mix and 1/2 cup canned diced tomatoes with green chilies; cook for 2 minutes until combined.
  4. Step 4: Stuff each poblano half evenly with the beef mixture and sprinkle 1 cup shredded sharp cheddar cheese over the top. Bake for 15 minutes until cheese is melted and peppers are tender.
  5. Step 5: While peppers bake, rinse 1 cup long-grain white rice under cold water. Bring 2 cups water to a boil in a saucepan; add rice and 1 tsp salt. Cover, reduce heat to low, and simmer for 18 minutes until water is absorbed.
  6. Step 6: Remove rice from heat and fluff with a fork. Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Plate the stuffed peppers over the cilantro lime rice and serve immediately.

Frequently asked questions

How long does Taco-Stuffed Poblano Peppers with Cilantro Lime Rice take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Stuffed Poblano Peppers with Cilantro Lime Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Taco-Stuffed Poblano Peppers with Cilantro Lime Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Taco-Stuffed Poblano Peppers with Cilantro Lime Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Taco-Stuffed Poblano Peppers with Cilantro Lime Rice?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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