Air Fryer Tex Mex Beef Stuffed Poblanos
Charred poblanos get stuffed with seasoned Ground Beef, corn, black beans and salsa, then finished with melted Mexican cheese in the air fryer for a quick Tex‑Mex weeknight dinner. Top with sour cream and extra salsa for a kid‑friendly meal ready in 30 minutes.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 10
Ingredients
Optional toppings
Preparation
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Step 1
Preheat air fryer to 400°F, according to the manufacturer’s instructions.
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Step 2
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.
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Step 3
Reset air fryer and preheat to 375°F.
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Step 4
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.
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Step 5
Remove beef from air fryer and place in medium-sized bowl. Add ½ of a taco seasoning packet, frozen corn, black beans, and salsa. Mix well.
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Step 6
Fill pepper halves with ground beef mixture and top with ½ cup shredded cheese. Put peppers back in the air fryer and warm until cheese is melted.
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Step 7
Serve with extra salsa, sour cream, and other Tex Mex toppings, as desired.
Nutrition Information
310 Calories
6.2g SAT FAT
29g PROTEIN
3.4 mg IRON
6.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 310 Calories; 123.8 Calories from fat; 13.8 g Total Fat (6.2 g Saturated Fat; 5.1 g Monounsaturated Fat); 82.9 mg Cholesterol; 635 mg Sodium; 17.8 g Total Carbohydrate; 4.9 g Dietary Fiber; 28.7 g Protein; 3.4 mg Iron; 620.5 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.3 mg Niacin (NE); 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.1 mg Zinc; 19.6 mcg Selenium; 89.5 mg 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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