Mexican Stuffed Poblano Peppers
Ingredients
The peppers
The filling
-
1
pound
Lean ground beef
-
1
tablespoon
Olive oil
-
½
cup
Diced onion
-
2
cloves
Garlic, chopped
-
2
tablespoons
Tomato paste
-
1 ½
teaspoons
Pure ground chile powder
-
1 ½
teaspoons
Ground cumin
-
1
cup
Beef broth
-
1
small pinch
Cinnamon
-
1
cup
Cauliflower rice, cooked
-
1 ½
cups
Monterey Jack Cheese, grated
-
2
tablespoons
Minced cilantro
-
to taste
Salt and pepper
For topping
-
to taste
Cilantro
-
to taste
Cheese
-
to taste
Pumpkin seeds
-
to taste
Salsa
-
to taste
Sour cream
-
to taste
Lime wedges
Instructions
- Preheat the broiler and prepare the poblano peppers by drying them and placing them on a roasting pan.
- Char the top of the peppers under the broiler 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 and 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 liquid is absorbed.
- Peel the charred skin from the peppers, slit them vertically, and remove the membranes and seeds.
- Stir the cauliflower rice and 1 cup of cheese into the beef mixture.
- Stuff the peppers with the beef mixture and top with remaining cheese.
- Bake the stuffed peppers at 350°F for 15 minutes until hot and cheese is melted.
- Serve with desired toppings.
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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