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Chili Stuffed Poblano Peppers

Chili-Stuffed Poblanos with Green "Rice"

Course Main Course
Servings 4

Ingredients
  

  • 1 lb lean ground beef
  • 1 ¼ cup onion minced, divided
  • 6 cloves garlic minced, divided
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 14 oz can diced tomatoes
  • 6 oz tomato paste
  • 2 large poblano peppers halved and seeded
  • cup shredded Mexican-style blend cheese Keto option
  • 2 tsp olive oil
  • 2 cups cauliflower rice
  • 1 cup diced zucchini
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with aluminum foil.
  • In a large pot over medium heat, cook ground beef, breaking apart, until cooked through. Drain grease from pot. Stir in 1 cup onion, 4 cloves minced garlic, chili powder, cumin, tomatoes and tomato paste. Reduce heat to low and simmer 20 minutes.
  • Arrange poblanos on baking sheet. Divide mixture among poblanos and top with cheese if using for Keto recipe. Bake until poblanos are tender and cheese has melted, about 20 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic, remaining onion and zucchini to pan and cook until softened, about 4-5 minutes. Stir in cauliflower rice and cook until heated through. Add cilantro and combine in skillet. Season with salt and pepper to taste.
  • Divide prepared poblanos and rice among four plates and serve immediately.
Keyword Anti-Inflammatory, Beef, Cauliflower, Tomato, Zucchini