Stuffed Poblano Peppers
Hearty Stuffed Poblano Peppers, loaded with taco-seasoned ground beef, rice, and black beans, are a flavorful, non-spicy, nutritious dinner everyone will love!
Servings: 6
Calories: 315kcal
Ingredients
- 4-6 poblano peppers
- 3 tablespoons avocado or canola oil, separated
- 1 tablespoon chili powder
- 2 teaspoons Kosher salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 1 pound low-fat ground beef or turkey
- 1 (15-ounce) can tomato sauce
- Juice of a lime
- 1 cup cooked white rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup freshly grated Monterey Jack cheese
- ½ cup freshly grated cheddar cheese
Instructions
PREP THE PEPPERS:
- Preheat the oven to 400°F and have ready a large, rimmed baking sheet.
- Place the poblano peppers on the baking sheet, drizzle with a tablespoon of oil, and rub all over. Bake for 20-25 minutes.
- Once the peppers blister on both sides, remove from the oven and cover with a clean dish towel for 5-10 minutes. Or, transfer the peppers to a paper bag, close tightly, and allow to sit 5-10 minutes. As soon as the peppers are cool enough to handle, gently pull away as much skin as possible.
- Place the peppers on a work surface, carefully cut a slit from the bottom of the pepper to the stem, and use a spoon to scrap way the seeds. Set aside until ready to use.
MAKE THE FILLING:
- Add all of the spices to a small bowl and mix to combine. Set aside until ready to use.
- Add two tablespoons of oil to a large skillet and place over medium-high heat. As soon as the skillet and oil have come to temperature, add the ground meat.
- Sprinkle half of the seasoning mix over the ground meat and break apart. Cook for 8-10 minutes, until the meat is fully cooked through.
- Add in the tomato sauce, lime juice, the remaining spice mix, white rice, and black beans. Stir to combine. Remove from the heat and set aside.
STUFF AND BAKE:
- Reduce the oven temperature to 350°F.
- Divide the filling amongst the peppers and top with the Monterrey Jack and cheddar cheese.
- Bake for 20-25 minutes or until the cheese is hot and bubbly. Allow to cool slightly, serve, and enjoy!
Nutrition
Calories: 315kcal | Carbohydrates: 13g | Protein: 26g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1015mg | Potassium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 957IU | Vitamin C: 64mg | Calcium: 234mg | Iron: 2mg