These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin’ out of this world delicious, a no-brainer to make, and healthy to boot.
I’m just going to be honest. One of the things I really hate about the Whole30 is missing my weekly Mexican fix from our local restaurant. Inevitably, I always get the Number 17: A wonderfully deep-fried, cojita cheese-stuffed chile relleno alongside a crunchy taco, refried beans and rice. Tempting, right?
I can live without the chips and fresh, chunky salsa and the salt-rimmed margarita, but I really miss my cheesy, deep-fried chile rellenos.
As a result, when I saw these gorgeous poblano peppers calling my name at the grocery store, I couldn’t resist stuffing five of them in my bag without a clue as to what to do with them. Finally, I came to a solution: these Paleo and Whole30 Stuffed Poblano Peppers.
Completely freakin’ out of this world delicious, a no-brainer to make, and healthy to boot? Yes, please! These stuffed poblano peppers totally annihilated my craving for a chile relleno.
Please, PLEASE, wear gloves when you handle the peppers. (I didn’t.) I know they’re not very spicy, but they will burn your hands up later. Trust me. *shudder*
- 2 tbsp. organic coconut oil
- 1 large yellow onion, diced
- 1 lb. grass fed ground beef
- 1 c. shredded carrots
- 1 14.5 oz. can diced fire-roasted tomatoes
- 1½ tbsp. chili powder
- 1 tsp. salt, or more to taste
- ½ tsp. ground black pepper, or more to taste
- 6 poblano peppers, roasted and skins, seeds and membranes removed
- Roast and remove the pepper skins if you haven't already. For more info, please refer back to the post.
- Preheat the oven to 425°F.
- Heat the coconut oil over medium-high heat until melted, about 1-2 minutes.
- Add the onion and cook for approximately 3 minutes until it begins to turn translucent.
- Add the ground beef and carrots. Brown 7-8 minutes.
- Add the tomatoes, chili powder, salt and pepper.
- Cook 5 more minutes, or until most of the juice has cooked down.
- Test the meat mixture, and add more salt and pepper to taste if necessary.
- Using a spoon, fill the peppers to capacity with the meat filling.
- Bake at 425°F for 15-20 minutes or until peppers are cooked through and filling is browned.
If you’re following the Whole30 plan (as opposed to the Paleo diet), serve these Whole30 stuffed poblano peppers with some cubed, pan-fried (in organic coconut oil) potatoes sprinkled with salt, pepper and smoked paprika.
Don’t forget to pin this Paleo and Whole30 Stuffed Poblano Peppers recipe to make later! But really, why wait until later? Go make it now, and leave me a comment or an email to let me know if you love them as much as I do!