Stuffed Poblano Peppers With Mexican Ground Beef Recipes

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STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

STUFFED POBLANO PEPPERS WITH MEXICAN GROUND BEEF



Stuffed Poblano Peppers with Mexican Ground Beef image

Smokey poblano peppers stuffed with seasoned ground beef, cauliflower rice, cilantro, and cheese. Zesty southwest flavor in every bite! Low Carb/ Keto

Provided by Kim Hardesty

Categories     Dinner

Time 50m

Number Of Ingredients 20

4 Poblano peppers ((about 8 oz each))
1 pound Lean ground beef
1 tbsp Olive oil
1/2 cup Diced onion
2 cloves Garlic, chopped
2 tbsp Tomato paste
1 tbsp Pure ground chile powder
1 1/2 tsp Ground cumin
1 cup Beef broth ((or 1 tsp beef base and 1 cup water))
1 small pinch Cinnamon
1 cup Cauliflower rice, cooked
1 1/2 cup Monterey Jack Cheese, grated ((6 oz))
2 tbsp Minced cilantro ((or 1 tbsp minced fresh oregano))
Salt and pepper to taste
Cilantro
Cheese
Pumpkin seeds
Salsa
Sour cream
Lime wedges

Steps:

  • Preparation:
  • Turn broiler on high. Dry poblano peppers with a paper towel and place on a roasting pan in a single layer. Blacken or char the top of the peppers for 4-7 minutes depending on your broiler. Cover loosely with a piece of foil and set aside.
  • Dice the onion, chop the garlic, and mince the cilantro. Set them aside. Open the can of tomato paste. Grate the cheese.

Nutrition Facts : Calories 395 kcal, Carbohydrate 11.6 g, Protein 35.6 g, Fat 23.6 g, Cholesterol 110 mg, Sodium 635 mg, Fiber 3.6 g, Sugar 5.2 g, ServingSize 1 serving

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