Stuffed Poblano Peppers

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1049kcal

Ingredients

Stuffed Poblanos

  • 2 Poblano peppers halved and seeds/membranes removed
  • 8 oz Ground beef
  • 1/2 tsp Ground cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/4 cup Black beans drained
  • 1/4 cup Corn
  • 6 oz Fire roasted tomatoes (drained)
  • 2 oz Green chiles diced (drained)
  • 1/2 cup Mexican cheese blend

Chips and Guac

  • 2 Avocado ripe
  • 1/4 cup Tomatoes diced
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1/4 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Pineapple Agua Fresca

  • 2 cups Pineapple juice
  • 1 cup Water
  • 1/2 TBSP Granulated sugar
  • 2 Limes juiced
  • Ice for serving
  • 2 slices Lime for garnish
  • Fresh mint for garnish

Instructions

  • Preheat oven to 350°F (177°C).
  • Prep the ingredients per instructions above.
  • Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10 - 15 minutes. While baking, make the beef.
  • Heat a large skillet over medium heat. Add ground beef and season with the cumin, chili powder, and garlic powder. Saute for 5 - 8 minutes until meat is browned and cooked through.
  • Remove peppers from oven.
  • In the skillet with the beef, add the black beans, corn, diced tomatoes, and green chiles and stir to combine. Cook for another 1 - 2 minutes.
  • Stuff the Peppers: Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted.
  • Make the Guacamole: In the bowl with mashed avocado, add diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.
  • Make the Pineapple Fresca: Mix all the ingredients until combined. Garnish with lime wedges and mint.
  • Enjoy your stuffed poblano peppers with chips and guac and pineapple agua fresca.

Nutrition

Calories: 1049kcal | Carbohydrates: 87g | Protein: 38g | Fat: 67g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 602mg | Potassium: 1979mg | Fiber: 25g | Sugar: 26g | Vitamin A: 1740IU | Vitamin C: 207mg | Calcium: 357mg | Iron: 7mg

Stuffed Poblano Peppers

No ratings yet
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1049 kcal

Ingredients
 
 

Stuffed Poblanos

  • 2 Poblano peppers halved and seeds/membranes removed
  • 8 oz Ground beef
  • 1/2 tsp Ground cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/4 cup Black beans drained
  • 1/4 cup Corn
  • 6 oz Fire roasted tomatoes (drained)
  • 2 oz Green chiles diced (drained)
  • 1/2 cup Mexican cheese blend

Chips and Guac

  • 2 Avocado ripe
  • 1/4 cup Tomatoes diced
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1/4 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Pineapple Agua Fresca

  • 2 cups Pineapple juice
  • 1 cup Water
  • 1/2 TBSP Granulated sugar
  • 2 Limes juiced
  • Ice for serving
  • 2 slices Lime for garnish
  • Fresh mint for garnish

Instructions
 

  • Preheat oven to 350°F (177°C).
  • Prep the ingredients per instructions above.
  • Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10 - 15 minutes. While baking, make the beef.
  • Heat a large skillet over medium heat. Add ground beef and season with the cumin, chili powder, and garlic powder. Saute for 5 - 8 minutes until meat is browned and cooked through.
  • Remove peppers from oven.
  • In the skillet with the beef, add the black beans, corn, diced tomatoes, and green chiles and stir to combine. Cook for another 1 - 2 minutes.
  • Stuff the Peppers: Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted.
  • Make the Guacamole: In the bowl with mashed avocado, add diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.
  • Make the Pineapple Fresca: Mix all the ingredients until combined. Garnish with lime wedges and mint.
  • Enjoy your stuffed poblano peppers with chips and guac and pineapple agua fresca.

Nutrition

Calories: 1049kcalCarbohydrates: 87gProtein: 38gFat: 67gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 34gTrans Fat: 1gCholesterol: 107mgSodium: 602mgPotassium: 1979mgFiber: 25gSugar: 26gVitamin A: 1740IUVitamin C: 207mgCalcium: 357mgIron: 7mg
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