Easy, baked southwest stuffed peppers with ground beef with bold, savory flavors served on top of a bright and colorful cilantro sweet potato and cauliflower rice.
Southwest Stuffed Poblano Peppers
Servings: 2
Equipment
- knife
- cutting board
- sheet pan
- saute pan
Ingredients
- 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.