Chili Stuffed Poblano Peppers
Ingredients
The peppers
The filling
-
1
lb.
Lean Ground Beef
-
1
Medium
Onion, finely chopped
-
2
tbsp.
chili powder
-
1
tbsp.
cumin
-
½
tsp.
Ground Coriander
-
2
tsp.
garlic
-
10
oz.
Tomato Sauce
-
¼
cup
Vegetable or Beef Stock
-
1
tsp.
Honey (optional)
-
to taste
salt and pepper
-
1
cup
Reduced Fat Shredded Colby Jack Cheese
-
2
cups
Brown Rice, Quinoa or a Blend
Instructions
- Heat olive oil in a heavy-bottomed pot and add ground beef, breaking it up as it cooks.
- Add chopped onion and cook until the beef is no longer pink.
- Stir in tomato sauce, chili powder, cumin, garlic, salt, and pepper. Optionally add honey.
- Bring to a boil, then reduce to a low simmer for about 1 hour.
- Slice poblano peppers in half lengthwise and remove seeds and ribs. Brush with olive oil.
- Prepare rice or quinoa according to package instructions.
- Broil the peppers skin side up for 10-12 minutes until charred and soft.
- Remove charred skin if desired, then flip the peppers.
- Preheat oven to 400 degrees and fill each pepper with rice and chili mixture. Top with cheese.
- Bake for 10-15 minutes and serve with toppings like sour cream and cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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