STUFFED POBLANO PEPPERS RECIPE GROUND BEEF RECIPES

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STUFFED POBLANO PEPPERS RECIPE | ALLRECIPES



Stuffed Poblano Peppers Recipe | Allrecipes image

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

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

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

EASY STUFFED POBLANOS RECIPE: HOW TO MAKE IT



Easy Stuffed Poblanos Recipe: How to Make It image

My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Steps:

  • 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.

Nutrition Facts : Calories 312 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1039mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

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