Easy Stuffed Poblano Peppers

Easy, baked southwest stuffed pepper recipe with ground beef. Bold, savory flavors are served on top of a bright and colorful cilantro sweet potato and cauliflower rice.

Southwest Stuffed Poblano Peppers

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course dinner, Main Course

Cuisine American, Latin, Mexican, Southwest

Servings 2

Equipment

• knife
• cutting board
• sheet pan
• saute pan

Ingredients

  

1x2x3x

• 2 each poblano peppers (cut in half, seeds removed)
• 12 oz lean ground beef
• 1/4 cup red onions (diced)
• 8 oz fire roasted diced tomatoes (drained)
• 4 oz diced green chiles (drained)
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• 3 cups sweet potato and cauliflower rice (recommend Green Giant's brand)
• 1/4 cup cherry tomatoes (sliced)
• 1/4 cup cilantro (chopped)

Instructions

 

• Pre-heat the oven to 350F
• Arrange the poblano peppers in a single layer on a sheet pan and bake for 10-15 minutes
• Meanwhile, add oil to a pan on medium high heat and saute the onions until they soften
• Next, add the ground beef and season with chili powder, cumin, garlic powder, and salt. Continue to saute for about 5 to 8 minutes until the meat is browned and cooked through
• Then, stir in the roasted diced tomatoes and diced green chilies
• Heat the sweet potato and cauliflower rice in the microwave according to the packaged instructions
• Once the peppers have cooked from the oven, let them cool for a few minutes and carefully spoon in the ground beef mixture into each pepper half
• Serve the stuffed peppers on top of the sweet potato and cauliflower rice
• Garnish with fresh diced tomatoes and chopped cilantro

Notes

Note: Feel free to add additional toppings such as shredded cheese, guacamole, or sour cream. You can also add beans, corn, or other veggies to your ground beef mixture.