Tex Mex Beef Stuffed Poblanos
Yield: 4 servings
Equipment
- Air Fryer
Ingredients
- 1 pound 90% lean ground beef
- 4 poblano peppers
- 1/2 cup yellow onion, diced
- Olive oil spray
- Taco seasoning packet, divided
- 1/2 cup frozen corn
- 1/2 cup black beans, low sodium, drained and rinsed
- 1/2 cup thick and chunky salsa
- 1/2 cup shredded Mexican blend cheese
Instructions
- Heat air fryer to 400 degrees F according to the manufacturer’s instructions.
- Cut stem ends off peppers. Cut in half lengthwise; remove seeds and veins. Brush with olive oil and place in the basket or on the tray of the air fryer. Cook for 8 minutes or until they char and blister. Remove peppers from the air fryer. Set aside.
- Reset air fryer and preheat to 375 degrees F.
- Break up raw ground beef in air fryer tray and top with diced onion. Spray beef and onion with olive oil. Close air fryer and cook beef mixture for 6 minutes, stirring halfway through.
- Remove beef from air fryer and place in medium-size bowl. Add 1/2 of a taco seasoning packet, frozen corn, black beans and salsa. Mix well.
- Fill pepper halves with ground beef mixture and top with 1/2 cup shredded cheese. Put peppers back in the air fryer and warm until cheese is melted.
- Serve with extra salsa, sour cream and other Tex Mex toppings, as desired.
Nutrition
Per serving: 310 Calories; 123.8 Calories from fat; 13.8g Total Fat (6.2g Saturated Fat; 5.1g Monounsaturated Fat); 82.9mg Cholesterol; 635mg Sodium; 17.8g Total Carbohydrate; 4.9g Dietary Fiber; 28.7g Protein; 3.4mg Iron; 620.5mg Potassium; 0.1mg Thiamin; 0.3mg Riboflavin; 9.3mg Niacin (NE); 0.6mg Vitamin B6; 2.4mcg Vitamin B12; 6.1mg Zinc; 19.6mcg Selenium; 89.5mg Choline
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Selenium and Zinc. It is a good source of Dietary Fiber, Thiamin, Potassium and Zinc.
Attribution
Recipe and photo used with permission from: Texas Beef Council
