STUFFED POBLANO PEPPERS GROUND BEEF RECIPES
STUFFED POBLANO PEPPERS RECIPE | ALLRECIPES
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 Dishes
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 13
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, CarbohydrateContent 18.8 g, CholesterolContent 90.6 mg, FatContent 28.9 g, FiberContent 5.7 g, ProteinContent 29 g, SaturatedFatContent 11.5 g, SodiumContent 541 mg, SugarContent 5 g
STUFFED POBLANO PEPPERS RECIPE | LAND O’LAKES
Mexican comfort food & stuffed peppers combine to create the flavor of chile rellenos without the deep-frying.
Provided by Land O'Lakes
Categories Ground Beef Lunch Main Course Stuffed Savory Baking Cooking Vegetable Side Dish Beef Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 50 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat broiler. Cover broiler pan with aluminum foil.
- Place peppers onto broiler pan. Broil 4 to 6 inches from heat, turning occasionally, 8-12 minutes or until skins blacken. Place into plastic food bag or into bowl covered with plastic food wrap. Let stand 15 minutes; gently peel skins from peppers. Remove stem and seeds; cut peppers in half lengthwise. Set aside.
- Heat oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Set aside.
- Melt butter in 12-inch nonstick skillet until sizzling. Add onions, chili powder, cumin, garlic salt, ground red pepper and salt; cook over medium heat 2-4 minutes or until onions are softened. Add ground beef and tomatillos; continue cooking, stirring constantly, 10-12 minutes or until extra liquid has cooked off and beef is no longer pink. Stir in 1 cup cheese. Remove from heat.
- Divide beef mixture evenly among peppers. Place stuffed peppers, cut-side-up, into prepared pan.
- Sprinkle peppers with remaining cheese and crushed corn chips. Bake 15-20 minutes or until heated through.
Nutrition Facts : Calories 310 calories, FatContent 20 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 60 milligrams, SodiumContent 320 milligrams, CarbohydrateContent 15 grams, FiberContent 5 grams, SugarContent grams, ProteinContent 20 grams
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- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
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