Crunchy Taco Stuffed Poblanos

Gluten Free
Health score
13%
Crunchy Taco Stuffed Poblanos
40 min.
6
258kcal

Suggestions


Are you ready to elevate your taco night with a delightful twist? Introducing Crunchy Taco Stuffed Poblanos, a gluten-free dish that combines the bold flavors of traditional tacos with the unique texture of roasted poblano peppers. This recipe is not only easy to prepare but also a feast for the senses, making it perfect for family dinners or gatherings with friends.

In just 40 minutes, you can create a mouthwatering meal that serves six, with each serving packing a satisfying 258 calories. The combination of lean ground beef, creamy milk, and the crunchy topping from the Hamburger Helper box creates a delicious filling that perfectly complements the smoky, tender poblanos. The process of roasting the chiles adds a depth of flavor that will have everyone coming back for seconds.

Whether you're looking for a hearty side dish or a main course that stands out, these stuffed poblanos are sure to impress. The vibrant colors and textures make for an eye-catching presentation, while the savory filling offers a comforting taste that everyone will love. So, gather your ingredients and get ready to indulge in a dish that brings the best of both worlds—tacos and stuffed peppers—right to your table!

Ingredients

  • lb ground beef 80% lean (at least )
  • 1.3 cups milk 
  • 2.3 cups water hot
  • box crunchy peanut butter 
  • large poblano pepper 

Equipment

  • bowl
  • frying pan
  • oven
  • stove
  • ziploc bags
  • tongs
  • glass baking pan

Directions

  1. In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in 1 cup of the milk, the hot water, sauce mix and uncooked rice (from Hamburger Helper box).
  2. Heat to boiling, stirring occasionally.
  3. Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Meanwhile, heat oven to 350°F.
  4. Cook chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin OR heat heavy cast-iron skillet over medium-high heat; place chiles in pan, turning to cook skins evenly.
  5. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
  6. Fill each chile with rice mixture.
  7. Place in ungreased 13x9-inch glass baking dish.
  8. Bake 13 to 15 minutes or until chiles are soft. Meanwhile, stir remaining milk and topping mix in bowl. Top baked chiles with topping mixture, and sprinkle with corn chips (from Hamburger Helper box).

Nutrition Facts

Calories258kcal
Protein24.89%
Fat59.48%
Carbs15.63%

Properties

Glycemic Index
8
Glycemic Load
1.44
Inflammation Score
-7
Nutrition Score
17.343043451724%

Flavonoids

Luteolin
7.72mg
Kaempferol
0.1mg
Quercetin
3.62mg

Nutrients percent of daily need

Calories:258.34kcal
12.92%
Fat:17.22g
26.49%
Saturated Fat:6.92g
43.23%
Carbohydrates:10.18g
3.39%
Net Carbohydrates:7.38g
2.68%
Sugar:6.56g
7.29%
Cholesterol:60.18mg
20.06%
Sodium:81.42mg
3.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.21g
32.42%
Vitamin C:131.86mg
159.83%
Vitamin B6:0.65mg
32.27%
Vitamin B12:1.91µg
31.84%
Zinc:3.61mg
24.06%
Phosphorus:207.54mg
20.75%
Vitamin B3:4.06mg
20.31%
Selenium:12.38µg
17.69%
Potassium:573.69mg
16.39%
Vitamin A:694.64IU
13.89%
Vitamin B2:0.23mg
13.7%
Vitamin K:13.66µg
13.01%
Iron:2.03mg
11.26%
Fiber:2.8g
11.21%
Manganese:0.21mg
10.64%
Vitamin B1:0.16mg
10.44%
Calcium:99.44mg
9.94%
Magnesium:36.91mg
9.23%
Copper:0.17mg
8.5%
Vitamin B5:0.75mg
7.46%
Vitamin E:0.95mg
6.36%
Folate:21.85µg
5.46%
Vitamin D:0.67µg
4.48%