Stuffed Poblano Peppers
Rated 3.4 stars by 9 users
Category
Dinner
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
Calories
522
Classic stuffed peppers meet fresh Southwest poblanos in this easy comfort food recipe that’s more zesty than spicy. A generous drizzle of Cilantro Lime dressing and a sprinkling of cheddar cheese punch up the flavor fiesta for a cozy, family-style meal that even little ones will love.
Ingredients
-
1 tablespoon Primal Kitchen Pure Avocado Oil
- 1 cup chopped onion
- 5 cloves minced garlic
- 2 pounds ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 4 cups frozen cauliflower rice
- 1 cup chopped tomato
- 1 14 ounce can black beans, rinsed and drained
- ½ cup chopped cilantro, plus more for garnish
- 1/4+ cup broth or water
- 6 large poblano peppers
- 3 ounces cheddar or similar cheese, shredded
-
Primal Kitchen Cilantro Lime Dressing
-
Primal Kitchen Avocado Oil Spray
Directions
Heat the avocado oil in a large skillet on your stovetop over medium heat. Once hot, add the onion and sauté for 5 minutes. Add the garlic and allow it to cook for about 30 seconds.
- Add the ground beef and break it up with a spatula or spoon as it cooks. Once the meat starts to brown, add the chili powder, cumin, salt, and black pepper.
- Add the cauliflower rice to the pan and stir for a few minutes until the cauliflower defrosts. Add the black beans, chopped tomato, and broth, and give everything in the pan a stir.
- Reduce the heat to medium-low. Cover with a lid and allow to cook for 3-5 minutes. Remove the lid and stir until all of the liquid is gone, then remove the pan from the heat and season with salt and pepper to taste.
- While the beef is cooking, preheat the oven to 350°F. Cut the poblano peppers in half lengthwise and remove the seeds. Spray the peppers with avocado oil spray and place face down on a sheet pan. Place in the oven and roast for 10 minutes.
- Flip the peppers over and fill each pepper with a portion of the beef-cauliflower rice mixture. Sprinkle the top of each with cheese and place back into the oven to roast for an additional 7-10 minutes, or until the cheese is nice and melted.
- Remove from the oven and allow to cool for a few minutes. Drizzle with the cilantro lime dressing and additional chopped cilantro, and enjoy!
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 522
- Carbs
- 19.2 grams
- Fat
- 32.8 grams
- Protein
- 33.8 grams
Ah, the mouthwatering smell of roasted peppers stuffed with savory meats and cheeses. Food memories are always the strongest, and nothing brings back the times spent in grandma’s kitchen stirring pots of simmering beef and giggling over rogue sauce splatters more than a homestyle recipe like this one. Made with poblano chiles, this staple of Southwest cuisine has an earthy, smoky flavor that feels more sophisticated and adventurous than the typical stuffed bell pepper recipe.
Filled with a cumin-scented mixture of black beans and ground beef, these meaty gems make the perfect all-in-one meal. We tucked cauliflower rice in the mixture for an extra boost of veggie goodness, but you can also serve our stuffed poblano peppers with a side salad or spicy coleslaw to round out your plate. Topped with melty, gooey cheddar, this simple comfort food recipe will please the whole family, grandma included! Drizzle our creamy Cilantro Lime Dressing on top for the final touch of flavor that brings all the elements together.
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