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Preheat the oven to 360°F/180°C.
Prepare the peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside and out, and roast them until they're just undercooked (10-15 minutes).
In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground beef, jalapeno, taco seasoning, salt, and pepper.
Brown the ground meat as you break it down with a wooden spoon, add the diced tomatoes, and cook everything together.
Add in cooked rice and mix well, cook for a couple of minutes. Mix in half of the cheese. Remove from the heat.
Take the poblano peppers out of the oven and spoon the stuffing into each pepper half (divide the meat mixture between the peppers), then top with the rest of the cheese.
Put back in the oven for 10 minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt. Garnish with chopped cilantro and serve.