Living in Texas, we eat mexican food or some version of it about 2-3 times a week. Same ingredients just in a different form. These peppers are a family fave and look more impressive than they are. Use any type of ground meat or chicken if that is what you have! Serve with mexican rice or just by themselves!
Stuffed Poblano Peppers
Ingredients
- 6 poblano peppers deseeded
- 1 lb ground meat lean ground beef, turkey or venison
- 1/2 red onion
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- 14.5 oz can black beans
- 14.5 oz can corn
- 14.5 oz can diced tomatoes with chilis
- 1 cup shredded mexican cheese or mozzarella
Cilantro Avocado Crema
- 1 small avocado
- 1/2 cup cilantro
- 1 cup non fat greek yogurt
- 1/4 cup milk or broth
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 whole jalapeno
Instructions
- Cut the stem off of the top of each pepper and then cut a slit down one side. Remove all seeds.
- Over medium heat add ground beef to a skillet or dutch oven.
- Season with cumin, cayenne and chili powder.
- Cook beef for 4-5 minutes until browned.
- Preheat oven to 400.
- Stir in black beans, corn and tomatoes. Cook for about 5-6 minutes.
- Stir in half of the shredded cheese.
- Spoon a sixth of the mixture into each poblano pepper.
- Top peppers with remaining shredded cheese.
- Place peppers in the oven and cook for 15-20 minutes or until peppers are softened and cheese is melted.
Cilantro Avocado Crema
- Combine all ingredients in a blender or food processor.
- Once peppers are cooked, drizzle each with the crema and serve.
Nutrition
Carbohydrates: 26gProtein: 29gFat: 13g
Tried this recipe?Let us know how it was!