Stuffed Southwestern Poblano Peppers
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Calories
1050 kcal
-
Cuisine
American
Stuffed Southwestern Poblano Peppers
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These southwest stuffed poblano peppers are a a party in a pepper! Ground beef, corn, black beans, with a chipotle sauce. The perfect low carb dinner dish!
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Ingredients
Stuffed Peppers
- 8 large poblano pepper cut 1/4 off the top lengthwise, remove/discard stem and seeds, and dice the lengthwise pieces cut off the top (about 1/4 cup) [See Note
- 1 pound ground sirloin or ground chuck
- 3 tablespoons olive oil (divided)
- 1/2 yellow onion (diced (1/3 cup))
- 15 ounces black beans (drained)
- 15 ounces corn drained, yellow
- 12 ounces chipotle in adobo sauce blended or chopped by hand
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- 1/3 cup Mexican shredded cheese
Garnish
- cotija cheese crumbled
- cilantro freshly chopped
- cotija cheese crumbled
- cilantro freshly chopped
Instructions
- Preheat oven to 400 degrees F. Place cut poblano peppers into a greased baking dish, drizzle 1 tbsp olive oil over the peppers. Roast in oven for 10-15 minutes until they begin to soften. Remove from oven and set aside. Once removed, lower the heat to 375 F.
- While peppers are roasting, in a large dutch oven or high walled skillet. Add the ground beef over medium high heat. Add in the ground cumin, smoked paprika, kosher salt, and black pepper. Cook the beef fully through. Using a slotted spoon, remove the cooked ground beef and set aside.
- Lower the heat to medium, add in the 2 tbsp of olive oil, the diced onion, and diced poblano peppers. Sauté for 3-4 minutes until the onion and pepper begin to soften. Add the ground beef, corn, black beans, and chipotles in adobo sauce. Stir all the contents and cook for 2-3 minutes for the flavors to meld. Give the mixture a taste, adjust the seasoning if necessary.
- Using a spoon, carefully spoon the beef stuffing into the peppers. Top with the shredded Mexican cheese, cover with aluminum foil, and bake for 20 minutes. Remove from the oven and remove foil. Garnish with crumbled cotija cheese and freshly chopped cilantro.
Equipments used:
Notes
- For cutting poblano pepper technique, see blog post.
Nutrition Information
Show Details
Calories
1050kcal
(53%)
Carbohydrates
134g
(45%)
Protein
46g
(92%)
Fat
38g
(58%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
86mg
(29%)
Sodium
299mg
(12%)
Potassium
1678mg
(36%)
Fiber
34g
(136%)
Sugar
16g
(32%)
Vitamin A
1490IU
(30%)
Vitamin C
265mg
(294%)
Calcium
156mg
(16%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1050 kcal
% Daily Value*
| Calories | 1050kcal | 53% |
| Carbohydrates | 134g | 45% |
| Protein | 46g | 92% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 299mg | 12% |
| Potassium | 1678mg | 36% |
| Fiber | 34g | 136% |
| Sugar | 16g | 32% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 265mg | 294% |
| Calcium | 156mg | 16% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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