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Stuffed Pablano Peppers

Prep Time 30 minutes
Cook Time 45 minutes
Servings 2 servings
Calories 873kcal

Ingredients

Chopped Salad

  • 2 cups Romaine lettuce chopped into small pieces
  • 2 tbsp Cucumber Finely chopped
  • 2 tbsp Grape tomatoes finely chopped
  • 1 tbsp Black olives finely chopped
  • 1/4 tbsp Banana peppers finely chopped
  • 1/4 tbsp Carrots peeled and finely chopped

Vinaigrette

  • 1/2 tsp Apple cider vinegar
  • 2 tsp Extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • pinch Dried oregano
  • pinch Dried basil

Stuffed Pablano's

  • 1/2 cup White rice
  • 2 Poblano pepper 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
  • 1/2 can Fire roasted tomatoes 12 oz can (drained)
  • 1/2 can Green chiles diced (drained)
  • 1/2 cup Mexican cheese blend shredded

Zucchini

  • 2 tbsp Extra-virgin olive oil
  • 1 medium Zucchini cut into small chunks

Sparkling Water

  • 16 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat oven to 350°F (177°C).
  • Cook the rice according to the directions on the package.
  • Prep peppers: Prep poblanos per instruction 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 stir to combine. Cook 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. While baking, make zucchini, salad and dressing.
  • Prep salad ingredients and zuchini per instruction above.
  • Heat the oil in a non-stick pan over medium-high heat. Saute the zucchini until golden brown and tender. Season with salt and pepper before serving.
  • Lay down the romaine and place chopped cucumbers, tomatoes, olives, banana peppers, and carrots on top.
  • Whisk together all of the dressing ingredients in a bowl. Season with salt and pepper to taste.
  • Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Serve: remove the peppers from the oven and transfer to a plate. Enjoy with rice, zucchini, salad, and sparkling water.

Nutrition

Calories: 873kcal | Carbohydrates: 69g | Protein: 36g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 801mg | Potassium: 1183mg | Fiber: 11g | Sugar: 13g | Vitamin A: 6002IU | Vitamin C: 131mg | Calcium: 324mg | Iron: 6mg