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Stuffed Poblanos

Stuffed Poblanos

This is a great recipe to pull out whenever you have left over tacos ingredients!  Why let all that yummy taco meat and toppings go to waste?  And, a poblano has less carbs than a taco shell to boot!


1 Poblano pepper, halved and deseeded

2 Slices of provolone cheese

1 Cup of pre cooked taco meat (of your choice)

2 oz Soften cream cheese

2 Tablespoons of diced red onion

1 Thinly sliced green onion (for color and garnish)

⅓ Cup shredded cheddar cheese

¼ Cup sour cream


  • Preheat oven to 400 degrees.
  • Line baking sheet with foil and coat with a non-stick spray.
  • Mix the precooked (and cooled) taco meat, diced onion, sour cream, and cream cheese together in a medium-sized bowl.  Fold in shredded cheddar cheese.
  • Place poblanos on the baking sheet and divide the meat mixture between the two halves.
  • Top each half with one slice of provolone cheese.
  • Place the baking sheet on the middle rack in oven and cook for 10 minutes.
  • Move baking sheet to top rack, and broil on Hi for 1-2 minutes (or until cheese starts to brown)
  • Garnish with green onions.
  • Let cool and Enjoy!

** If you aren’t a fan of spice and a little heat, feel free to use a regular bell pepper instead!

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