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Stuffed Poblano Peppers

Delight Your Taste Buds with Stuffed Poblano Peppers

healty meal, low carbs meals, keto meal

Are you ready to elevate your dinner game with a dish that’s bursting with flavor? Look no further than our mouthwatering Stuffed Poblano Peppers recipe. These hearty peppers are filled to the brim with a savory mixture of ground beef or chorizo, aromatic spices, and wholesome ingredients like rice, corn, and black beans. Topped with melted cheese and fresh cilantro, these stuffed poblanos are a feast for the senses. Join us as we dive into the delicious world of Stuffed Poblano Peppers and discover how easy it is to create a meal that’s as impressive as it is delicious.

Ingredients:

  • 6 large poblano peppers
  • 1 lb ground beef or chorizo
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup cooked white rice
  • 1 cup corn (frozen and thawed or canned and drained)
  • 1 cup black beans, rinsed and drained
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ cups shredded Mexican blend cheese or Monterey Jack Cheese
  • ¼ cup chopped cilantro

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare Poblano Peppers: Slice each poblano pepper in half lengthwise and remove the seeds and membranes. Place the peppers cut side up on the prepared baking sheet.
  3. Cook Filling: In a large skillet, cook the ground beef or chorizo over medium heat until browned. Add the diced onion and minced garlic, and cook until softened. Stir in the chili powder, ground cumin, cooked rice, corn, black beans, and fire-roasted diced tomatoes. Season with salt and pepper to taste.
  4. Fill Peppers: Spoon the filling mixture evenly into each poblano pepper half, pressing down gently to pack the filling.
  5. Top with Cheese: Sprinkle the shredded cheese over the top of each stuffed pepper.
  6. Bake: Transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  7. Garnish and Serve: Remove the stuffed poblano peppers from the oven and sprinkle with chopped cilantro. Serve hot and enjoy!

Cook Notes and Variations:

  • Choosing Peppers: Look for large poblano peppers that are firm and free of blemishes. The size of the peppers may vary, so adjust the filling accordingly.
  • Customize the Filling: Feel free to customize the filling based on your preferences. You can add diced bell peppers, mushrooms, or other vegetables, or swap out the ground beef or chorizo for ground turkey or tofu for a vegetarian version.
  • Make it Spicy: For an extra kick of heat, add diced jalapenos or a pinch of cayenne pepper to the filling mixture.

Keto and Low-Carb Versions:

Keto Version:

  • Substitute the white rice with cauliflower rice to reduce the carb content.
  • Use ground beef or chorizo with a higher fat content to increase the keto-friendly macros.

Low-Carb Version:

  • Reduce the amount of corn and black beans in the filling to lower the carb count.
  • Opt for low-carb cheese options such as cheddar or mozzarella.

In conclusion, Stuffed Poblano Peppers are a delicious and satisfying meal that’s perfect for any occasion. With their bold flavors and wholesome ingredients, these stuffed peppers are sure to impress your family and friends. Whether you’re cooking for a weeknight dinner or hosting a dinner party, this recipe is a winner. So gather your ingredients and get ready to enjoy a culinary adventure with Stuffed Poblano Peppers – a dish that’s as tasty as it is satisfying.

Frequently Asked Questions (FAQs):

Q: Can I use ground turkey instead of ground beef or chorizo? A: Yes, ground turkey can be used as a substitute for ground beef or

chorizo in this recipe. Just be sure to cook it thoroughly and season it well for optimal flavor.

Q: Can I make these ahead of time? A: Yes, you can prepare the stuffed poblano peppers up to a day in advance. Simply assemble the peppers, cover them tightly with plastic wrap or aluminum foil, and refrigerate until ready to bake. When you’re ready to serve, just pop them in the oven and bake as directed.

Q: Can I freeze leftovers? A: Yes, stuffed poblano peppers freeze well. Allow them to cool completely, then transfer them to airtight containers or freezer-safe bags. Label with the date and store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through.

Q: Can I make this recipe vegetarian? A: Absolutely! You can omit the ground beef or chorizo and increase the amount of beans or add additional vegetables such as diced bell peppers or mushrooms for a vegetarian-friendly version of this dish.

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