Stuffed Poblano Peppers

Preheat oven to 350ºF.

Slice each poblano in half and remove the seeds. Arrange the poblanos, cut side up and side by side, in a large ovenproof baking dish.

Heat vegetable oil in a large stainless steel saucepan over medium heat until shimmering. Add onions and cook until softened, about 3–5 minutes. Add beef and cook until browned, crumbling the beef as it cooks.

When the beef is cooked through, remove pan from heat and pour off any excess grease. Stir in taco seasoning, mixing to combine thoroughly.

While the beef is cooking, spread 1-2 tablespoons of refried beans into each pepper, smoothing to coat the bottom of each pepper evenly. When the beef mixture is cooked, divide evenly among each pepper. Sprinkle the peppers with cheese and place in the oven.

Bake 15–20 minutes or until cheese has melted and begins to bubble and brown. Remove from the oven and serve hot.