4 large poblano peppers 

1 Tablespoon Clearly by Best Choice Olive Oil  

1 pound lean ground beef 

1 packet Clearly by Best Choice Taco Seasoning 

1 can (14.5oz) Clearly by Best Choice Diced Tomatoes, drained  

1 cup Best Choice White Rice, cooked

1/2 cup Clearly by Best Choice Black Beans, drained and rinsed 

1/2 cup Clearly by Best Choice Corn Kernels, drained  

1 cup Best Choice shredded cheese (Colby or Pepper Jack) 

Fresh cilantro (optional) 


Preheat oven to 375 degrees. Coat a baking sheet with Clearly by Best Choice Cooking Spray.

Cut poblano peppers lengthwise and remove seeds. Lay peppers on baking sheet cut side up. Bake for 15 to 20 minutes or until peppers are softened.

While peppers are baking, heat oil in a large pan over medium heat. Add ground beef and cook for 5 minutes, breaking meat into pieces. Add the packet of taco seasoning and diced tomatoes and stir to combine. Cook an additional 3 minutes until meat is evenly browned. Add the rice, beans and corn to the pan. Remove pan from heat and stir to evenly combine.

Divide the meat mixture evenly between the peppers. Top with shredded cheese then return to the oven for 12 minutes or until cheese is melted.  


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