Stuffed Poblano Peppers
Servings: 4 people
Calories: 394kcal
Stuffed Poblano Peppers loaded with a mixture of beef & rice and topped with a zesty lime-crema. This healthy recipe will be on your table in 30 minutes.
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Ingredients
- ½ cup white rice
- 4 poblano peppers
- 1 Tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 3 teaspoons ground cumin
- 8 ounces lean ground beef
- 3 Tablespoons dried currants
- 3 Tablespoons roasted pepitas pumpkin seeds
Lime Crema
- 1/2 cup Mexican crema or sour cream
- 1 lime juiced
- 1/2 cup cilantro chopped (divided)
Instructions
- Preheat oven to 500 degrees.
- In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer 15 minutes. Remove from heat and fluff with a fork. Set aside.
- Place poblano peppers on a sheet pan. Roast in the oven for 10-15 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
- While the peppers cool, in a large skillet, heat oil on medium-high until hot. Add garlic and onion. Cook, stirring frequently, 2-3 minutes, until softened. Stir in the tomato paste and cumin. Cook, 2-3 minutes. Add ground beef. Cook, breaking the meat apart with a spoon, until cooked through. Stir in the currants, pepitas and cooked rice; season with salt and pepper, to taste.
- Stuff each pepper with the filling. Bake 4 to 6 minutes, or until heated through. Remove from the oven.
- While the peppers bake, in a small bowl, combine Mexican crema, lime juice, half the cilantro and 1 tablespoon of water. Season with salt and pepper to taste.
- Drizzle the peppers with lime crema and sprinkle with remaining cilantro. Enjoy.
Notes
Variations
- Cheese Stuffed Poblano Peppers: Add 1/2 cup cheese to the stuffing mixture, then top with an additional 1/2 cup cheese and bake.
- Chicken Stuffed Poblano Peppers: Substitute the ground beef for ground chicken or shredded chicken, or ground turkey.
- Vegetarian Stuffed Poblano Peppers: Swap out the ground beef for vegetarian crumbles, tofu, or canned black beans or pinto beans.
- Shrimp Stuffed Poblano Peppers: Use cooked and chopped shrimp in place of the ground beef.
- Sausage Stuffed Poblano Peppers: Swap in ground sausage for the ground beef.
- Quinoa Stuffed Poblano Peppers: Swap out the rice for cooked quinoa. (I like making my quinoa in the instant pot.)
- These stuffed peppers will last in the freezer for up to three months. Simply stuff the peppers and wrap them tightly with plastic wrap. When you’re ready to eat them, thaw them in a baking dish in the refrigerator overnight. Once thawed, bake in a 350-degree oven for 30-40 minutes, until heated through.
Nutrition
Calories: 394kcal | Carbohydrates: 42g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 260mg | Potassium: 794mg | Fiber: 5g | Sugar: 14g | Vitamin A: 845IU | Vitamin C: 106.1mg | Calcium: 114mg | Iron: 4.3mg