Stuffed Poblano Peppers
A delightful fusion of flavors with robust ground beef and earthy poblano peppers, perfect for family dinners or gatherings.
Ingredients
For the Peppers
- 6 large large poblano peppers Mild heat and sturdy for stuffing.
- 1 tbsp olive oil For savory flavor.
For the Filling
- 1 cup diced yellow onion Adds sweetness.
- 1 jalapeño Finely diced, adjust for spice level.
- 3 cloves garlic Minced for flavor.
- 1 lb ground beef Juicy and rich.
- 1 tbsp cumin Deepens flavor.
- 1 tsp paprika Adds smokiness.
- 1 tsp chili powder Blends warmth.
- 1 tsp oregano Enhances taste.
- 1 tsp garlic powder Boosts garlic flavor.
- 1/2 tsp salt Essential seasoning.
- 1/2 tsp pepper Essential seasoning.
- 1/3 cup tomato paste Adds richness.
- 1 1/2 cups beef stock For moisture and richness.
- 1 1/2 cups cauliflower rice Low-carb alternative.
- 1/2 cup black beans (optional) Increase protein, omit for paleo/Whole30.
- 1/2 cup chopped cilantro Freshness and flavor.
For the Sauce
- 1/3 cup mayonnaise Creamy base for sauce.
- 2 tbsp lime juice Adds a zesty punch.
- 3 scallions For flavor and garnish.
- 1/3 cup cilantro Enhances sauce flavor.
- 1/4 cup chopped tomatoes Adds juiciness.
- 2 tbsp cilantro Extra garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Place the poblano peppers in a baking dish and bake for 15 minutes.
- In a large skillet, heat olive oil over medium heat. Add jalapeño, onion, and garlic; sauté for about 3 minutes until onion is translucent.
- Add ground beef, breaking apart with a spoon, and cook for approximately 6 minutes until no longer pink.
Filling
- Stir in cumin, paprika, chili powder, oregano, garlic powder, salt, and pepper. Mix thoroughly.
- Mix in tomato paste and beef stock; bring to a simmer.
- Add cauliflower rice and allow to soften for about 5 minutes.
- If using, fold in black beans and chopped cilantro.
Assembly
- Cut a slit lengthwise in each poblano pepper and remove seeds.
- Stuff each pepper with the beef mixture and place back into the baking dish.
- Bake again for 20 minutes.
- For the sauce, blend mayonnaise, lime juice, scallions, and cilantro until smooth.
- Serve the stuffed peppers drizzled with sauce and any extra toppings.
Notes
Customize filling with turkey or chicken for a leaner option. Option to add cheese to filling or on top. Prepare a batch of filling to freeze for later use.