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Taco Stuffed Poblano Peppers

Ingredients

  • 6-8 medium/large poblano peppers seeds and ribs removed
  • avocado cooking oil spray
  • 1 Tbsp avocado oil or olive oil
  • 1 lb lean grass-fed ground beef
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsps ground cumin
  • 2 tsps smoked paprika
  • 1 cup black beans rinsed and drained
  • 1 cup frozen or fresh organic corn kernels
  • 1 15 oz jar tomato sauce, or salsa
  • 1/2 cup shredded Jack cheese
  • a handful of fresh cilantro leaves chopped
  • fresh lime wedges to garnish

Instructions

  • Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
  • Lay each pepper on your cutting board, then remove seeds and ribs and discard.
  • Chop any remaining Poblano pepper for later use.
  • Repeat with remaining peppers, then place the "pepper boats" onto the prepared baking sheet.
  • Lightly spray peppers with cooking oil and season with sea salt and pepper to taste.
  • Roast the peppers in your preheated oven for about 10 minutes or until beginning to soften.
  • Heat 1 Tablespoon of oil in a large pan over medium high heat. Add in the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
  • Once the beef is cooked through, drain excess grease, then add in all of the seasonings and stir well to combine.
  • Next, stir in the beans, corn, tomato sauce, and any remaining diced peppers.
  • Allow this mixture to simmer on LOW until the sauce is reduced a bit, about 5-7 minutes. Taste test to adjust seasonings if desired.
  • Spoon this meat mixture into the peppers and sprinkle each with a little shredded cheese if desired.
  • Return the peppers to the oven and bake for additional 8-10 minutes or until cheese is bubbly and melty.
  • Garnish with lime wedges and fresh chopped cilantro, maybe even a big scoop of guacamole, then immediately enjoy while hot.