Southwest Stuffed Poblano Peppers - Talley Farms Box

Ingredients

• Dinner
• 6-8 poblano peppers
• 1 ear of corn, shucked and kernels removed
• 1 lb tomatoes, chopped
• 1/2 yellow onion, chopped
• 1 lb ground beef
• 1oz packet of taco seasoning
• 10oz can of enchilada sauce
• 6.8oz package of spanish rice
• 1 cup of shredded cheese
• 1 tbsp olive oil
• Preheat oven to 325 degrees.
• Cook rice according to package instructions.
• While rice is cooking, add olive oil to pan over medium heat. Begin by adding the onions, then after 3 minutes, add the ground beef.
• Turn heat off then add half the enchilada sauce to the ground beef mixture and stir.
• Once the rice is done cooking, combine beef mixture with rice and set aside.
• In a 9×13 baking dish, pour the other half of the enchilada sauce on the bottom.
• Cut poblano peppers in half lengthwise, take out any seeds, then arrange halved peppers in a single layer on baking sheet with enchilada sauce.
• Cover dish loosely with aluminum foil, then bake at 325 degrees for 30-35 minutes. After 30 minutes, take aluminum foil off then bake for another 10 minutes.
• Take out of oven once finished cooking, let cool down for 5 minutes, then serve with some sour cream and avocado!
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