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Stuffed Poblano Peppers

Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice

  • Author: Whip & Wander
  • Prep Time: 8 minutes
  • Cook Time: 50 minutes
  • Total Time: 58 minutes
  • Yield: 8 portions 1x
  • Category: Mains
  • Cuisine: Mexican

Ingredients

Scale

For the Stuffed Poblano Peppers:

  • 4 large poblano peppers
  • 1 lb ground beef
  • 1 (8 oz) can tomato sauce
  • 2/3 cup green onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 tbsp garlic oil (may sub 2 minced garlic cloves)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 2 cups sharp cheddar cheese, shredded and divided
  • Optional: Sour cream to top (I prefer this lactose-free option)

For the Cilantro Lime Cauliflower Rice:

  • 1 large head cauliflower (6 cups), riced
  • 1 cup cilantro, finely chopped
  • 1 lime, both zest and juice
  • 1/2 tsp sea salt

Instructions

For the Stuffed Poblano Peppers:

  1. Prep your poblanos by halving them lengthwise, then removing the ribs, pith, and seeds (the white part). Place the poblanos in an oven safe baking dish, lined with baking paper, and reserve to the side.
  2. Preheat the oven to 375 degrees F (190 C).
  3. In a large saute pan over medium-high heat, brown the ground beef until cooked through.
  4. Lower the heat slightly to just above medium. Add the tomato sauce, green onion, cilantro, garlic oil, cumin, chili powder, paprika, oregano, and sea salt to the ground beef, stirring to combine.
  5. Cook the ground beef mixture, stirring occasionally for 2-3 minutes, then add 1 1/2 cups of the shredded cheddar cheese and stir to combine.
  6. Remove from heat and portion equally into each poblano pepper half. Top with remaining 1/2 cup of shredded cheddar cheese.
  7. Bake for 35-40 minutes. I usually pull them out when the edges of the pepper start to darken slightly and look a bit wrinkly.
  8. Serve on top of the Cilantro Lime Cauliflower Rice.

For the Cilantro Lime Cauliflower Rice:

  1. In a large pan over medium-high heat, add the riced cauliflower, cilantro, lime zest and juice, and sea salt.
  2. Sautee for 2-3 minutes, just long enough to cook the cauliflower and give it a bit of heat, but not so long that it starts to mash.


Nutrition

  • Serving Size: 1 stuffed poblano pepper and 3/4 cup of cauliflower rice
  • Calories: 291
  • Sugar: 4 g
  • Sodium: 630 mg
  • Fat: 19 g
  • Saturated Fat: 9 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Protein: 21 g
  • Cholesterol: 70 mg