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
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Poblano Peppers:
- Cut the tops off the poblano peppers and remove the seeds. Set aside.
- Cook the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced Shallot, Zucchini and garlic, cooking until softened (about 3-4 minutes).
- Add the ground beef, cooking until browned. Drain excess fat if necessary.
- 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.
- Stuff the Peppers:
- Spoon the beef and cauliflower mixture into each poblano pepper, packing it in gently.
- Bake:
- Place the stuffed peppers in a baking dish. If desired, sprinkle additional cheese on top.
- 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.
- Serve:
- 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!