Mexican Stuffed Poblano Peppers
Ingredients
The filling
-
1
pound
Lean ground beef
-
½
cup
Diced onion
-
2
cloves
Garlic, chopped
-
2
tablespoon
Tomato paste
-
1 ½
teaspoon
Ground cumin
-
1
tablespoon
Pure ground chile powder
-
1
small pinch
Cinnamon
-
1
cup
Beef broth
-
1
cup
Cauliflower rice, cooked
-
1 ½
cup
Monterey Jack Cheese, grated
-
2
tablespoon
Minced cilantro
-
Salt and pepper
to taste
The peppers
For topping
-
Cilantro
-
Cheese
-
Pumpkin seeds
-
Salsa
-
Sour cream
-
Lime wedges
Instructions
- Preheat the broiler on high and dry the poblano peppers.
- Char the top of the peppers for 4-7 minutes, then cover with foil and set aside.
- Dice the onion, chop the garlic, and mince the cilantro.
- In a pan, heat olive oil, then sauté onion and garlic until softened.
- Add ground beef, breaking it up until cooked through.
- Stir in tomato paste, chile powder, cumin, cinnamon, and beef broth, and simmer until thickened.
- Peel the charred skin from the peppers and make a vertical slit to remove seeds and membranes.
- Preheat the oven to 350°F.
- Mix cauliflower rice and 1 cup of cheese into the beef mixture.
- Stuff the poblano peppers with the filling and top with remaining cheese.
- Bake for 15 minutes until the filling is hot and cheese is melted.
- Serve with toppings of choice.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
23.6g
Total carbohydrates
11.6g
Total protein
35.6g
Sodium
635mg
Cholesterol
110mg
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