Stuffed Poblano Peppers

Here’s a delicious recipe for stuffed poblano peppers using ground beef and cauliflower rice. It’s a flavorful, low-carb dish!

Ingredients

• For the Stuffing:
  • 4 large poblano peppers
  • 1 pound ground beef (or ground turkey)
  • 1 cup cauliflower rice (fresh or frozen)
  • 1 Zucchini, Diced
  • 1 small Shallot, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar or Mexican blend), plus more for topping
  • 1 tablespoon olive oil
• For Garnish:
  • Fresh cilantro, chopped
  • Sour cream (optional)
  • Lime wedges (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Poblano Peppers:
3. Cut the tops off the poblano peppers and remove the seeds. Set aside.
4. Cook the Filling:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced Shallot, Zucchini and garlic, cooking until softened (about 3-4 minutes).
3. Add the ground beef, cooking until browned. Drain excess fat if necessary.
4. Stir in the cauliflower rice, diced tomatoes (with juices), cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes until heated through. Remove from heat and stir in the shredded cheese.
5. Stuff the Peppers:
6. Spoon the beef and cauliflower mixture into each poblano pepper, packing it in gently.
7. Bake:

1. Place the stuffed peppers in a baking dish. If desired, sprinkle additional cheese on top.
2. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
3. Serve:
4. Garnish with chopped cilantro and serve with sour cream and lime wedges if desired.

Enjoy!

These stuffed poblano peppers are hearty and packed with flavor, making them a satisfying meal that’s also healthy!