Taco Stuffed Poblano Peppers . . makes 6 servingsIngredients: 6-8 medium/larg…
Taco Stuffed Poblano Peppers ???
makes 6 servings
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 can) tomato sauce
1/2 cup shredded Monterey Jack cheese
a handful of fresh cilantro leaves, chopped
fresh lime wedges, to garnish
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 emove 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, then immediately enjoy while hot. ❤Rachel