Skillet Ground Beef, Rice And Poblano Peppers


Ground beef, rice, roasted poblano or anaheim peppers, crushed tomatoes, onion, corn and taco seasoning cooked in a skillet for a delicious meal that will feed four people. We were gifted 3 poblano peppers and we have never had them before. I baked the poblano peppers to softened the skins, chopped them up and what a wonderful flavor they added to this recipe. Green peppers could be used if you don’t have poblano peppers. I will definitely be making this one again.


Rinse 3 poblano or Anaheim peppers.


Slice the ends off, cut the peppers in half

lengthwise, then remove the seeds and ribs.


Spray a baking sheet with cooking oil. Place the

peppers cut side down on the baking sheet and

bake in a 350 degree oven for 15-20 minutes or until soft.


Dice the cooked peppers and raw onion then set aside.


Pour the beef broth into a small saucepan, add

the rice, butter and salt. Bring to a boil over medium

heat. Turn to low, cover with a lid and cook for

15 minutes then remove from the heat.


Toss the rice and put the lid back

on to keep warm then set aside.


In a large, deep skillet over medium

heat add the onion and ground beef.

If you are using green pepper instead of

poblano or anaheim pepper, put them in now.


Cook until the ground beef is no longer pink and

the onions are soft. Remove any excess grease.


Add the taco seasoning and mix into the ground beef.


Add the tomatoes and mix into the ground beef.


Add the cooked rice, cooked peppers and drained corn.


Toss to combine.


Continue to cook a few minutes until hot then serve.

Skillet Ground Beef, Rice And Poblano Peppers



  • 3 poblano or anaheim peppers (or 2 green pepper)
  • 1# ground beef
  • 1 large onion
  • 2 Tbsp. taco seasoning (one packet)
  • 1 – 15 oz. can crushed tomatoes
  • 1 – 14.5 oz. beef broth
  • 1 cup uncooked long grain white rice
  • 1 Tbsp. butter
  • 1/2 tsp salt
  • 1½ cups canned corn, drained


  1. Preheat oven to 350 degrees.
  2. Rinse poblano or anaheim  peppers and pat dry. Slice off the ends then remove the seeds and ribs. Slice in half lengthwise.
  3. Spray a baking sheet with cooking oil. Lay the peppers, cut side down, on the baking sheet. Bake for 15-20 minutes or until the skin is soft.
  4. Dice the cooked peppers (or uncooked green peppers) and the onion, set aside.
  5. Pour the beef broth into a small saucepan. Add the rice, butter and salt. Bring to a boil over medium heat, cover and turn to low. Cook for 15 minutes then toss and remove from the heat. Cover to keep warm.
  6. In a large deep skillet over medium heat, cook the ground beef and onion until no pink remains. If using green pepper instead of the poblano add them now. Discard excess grease.
  7. Add the taco seasoning and stir.
  8. Add the tomatoes and stir.
  9. Add the cooked rice, cooked peppers and corn. Toss to combine.
  10. Cook a few minutes until everything is hot then serve.


  1. All good wholesome ingredients that produce a good wholesome and fun meal. I have done this one even with ground pork and turkey. Equally good. Thanks!

  2. I checked poblano peppers and it says they have just a bit more of a kick than regular green peppers so I would be okay. This sounds good. I bet you could serve it in a tortilla with some cheese too.

    • To me they have the flavor of a jalapeño without the heat. I tasted them raw and cooked and didn’t get any heat. I love the flavor and now I want my husband to plant them in the garden! Lol That’s a great idea in a tortilla Carla!

  3. This looks like a hearty meal. I’m not really all into hot food (my husband loves it), but fortunately I’ve seen in your comment above they are not really hot 👍🏻.

    • I had to google pictures of them. I thought that’s what they were called from watching cooking shows on TV. They usually burn the skin over the fire and then peel it off but I didn’t want the mess. Since I don’t have a burner and mine is electric, I baked them! Lol I can’t believe how delicious they are and that I have never had them before now.

  4. I’d like this dish for sure Diane. Those Poblano peppers are hot. I bought some corn chowder that had them in it – my mouth was on fire for a long time. 🙂

    • These weren’t hot at all Linda. They tasted liked jalapeño peppers taste but no heat. I just googled them and it said they are the lowest heat level on the Scoville scale. Mine were so mild and made the recipe taste delicious.
      UPDATE: Linda one of my other followers told me they are mild but every now and then you get a real hot one! You must have gotten a hot one when you had them. I’m glad I know that because I would be surprised if I get a hot one and make this dish!

      • That’s funny – yes, these were a dark green and my mouth was on fire. You’re right – I got the hot one. Years ago friends of the family grew banana peppers and gave my mom a bag of them. My mom liked her spaghetti, but other than that, she was not big on spicy food. When he handed her the bag, he said “I love these, they’re so sweet, I eat ’em like candy, just like an apple.” My mom washed one and bit into it and the rest of the night was guzzling water (and grumbling).

  5. I’m playing catch-up here, we went back to in person teaching! It’s exhausting and I’m feeling my age. This looks delicious, the peppers add a nice kick! C

    • Well the good news is you will be done soon right? As exhausting as it is I bet it is nice getting out of the house. Yes the peppers tasted great in this dish. I expected them to be hot but there wasn’t any heat, loved them!

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