These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

Paleo and Whole30 Stuffed Poblano Peppers

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin’ out of this world delicious, a no-brainer to make, and healthy to boot.

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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.

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

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.

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

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*

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

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These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

Ingredients

Scale

Instructions

  1. Roast and remove the pepper skins if you haven’t already. For more info, please refer back to the post.
  2. Preheat the oven to 425°F.
  3. Heat the coconut oil over medium-high heat until melted, about 1-2 minutes.
  4. Add the onion and cook for approximately 3 minutes until it begins to turn translucent.
  5. Add the ground beef and carrots. Brown 7-8 minutes.
  6. Add the tomatoes, chili powder, salt and pepper.
  7. Cook 5 more minutes, or until most of the juice has cooked down.
  8. Test the meat mixture, and add more salt and pepper to taste if necessary.
  9. Using a spoon, fill the peppers to capacity with the meat filling.
  10. Bake at 425°F for 15-20 minutes or until peppers are cooked through and filling is browned.

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These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

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.

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

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!

These Paleo and Whole30 Stuffed Poblano Peppers are completely freakin' out of this world delicious, a no-brainer to make, and healthy to boot.

If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!

9 Comments
  • Elle
    Posted at 09:08h, 28 February Reply

    Is there a substitute for coconot oil I could use? I have nut allergies. It doesn’t hsve to be on this diet plan or vegan or anything.

    • Kristi Barnes
      Posted at 09:26h, 28 February Reply

      You could use light olive oil, beef tallow, butter or ghee. Basically any cooking fat you want.

  • Elyse
    Posted at 07:31h, 02 April Reply

    I found this as a pin on Pinterest. We had these for dinner last night and they were wonderful! I reduced the chili powder and served on a bed of quinoa (as we’re not Paleo). Thank you!

  • April
    Posted at 13:44h, 09 August Reply

    But how? The post give no hint nor info of roasting. What was your experience in pre-roasting vs. not? Does it alter the flavor or texture?

  • Krystine
    Posted at 19:13h, 02 July Reply

    I tried this tonight. Subbed ground turkey for ground beef and topped with shredded cheese (I’m not paleo). It was very tasty and filling!

    • Kristi Barnes
      Posted at 19:14h, 02 July Reply

      I’m so glad you liked it! I definitely pile on the cheese when I’m not doing a Whole30. ☺️

  • Michelle
    Posted at 13:29h, 02 September Reply

    Could these be made ahead and frozen?

  • Jennifer
    Posted at 22:39h, 21 April Reply

    Is one stuffed pepper a “serving”? Also- DELICIOUS!

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