Stuffed Poblano Peppers with Good Foods Chunky Guacamole.

 

Serving Suggestions:

Servings: 6
Prep Time: 10 minutes
Cook Time: 42 minutes

Ingredients:

● 2 tsp olive oil
● 1 lb lean ground beef
● 1 cup frozen corn kernels
● 2 cups cooked long grain white rice
● 2 tbsp taco seasoning
● 6 large poblano peppers, halved lengthwise and seeded
● 1 1/2 cups shredded Monterey Jack Cheese
● 1 pkg Good Foods Chunky Guacamole
● Chopped fresh cilantro, for garnish
● Lime wedges, for serving

 

 

Directions:

1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown. Add corn and cook until fully heated through, about 3-4 minutes. Stir in rice and taco seasoning and remove from heat.

2. Place peppers cut-side-up on prepared baking sheet. Spoon beef mixture evenly into each pepper and sprinkle with cheese. Bake until peppers are tender and cheese is melted, about 20-30 minutes.

3. Top peppers with Good Foods Chunky Guacamole and cilantro. Serve with lime wedges and enjoy.