Mexican Stuffed Poblano Peppers

Swap bell peppers for poblano peppers in this flavorful Mexican dish. This recipe is naturally low in carbs and high in protein, making it perfect for busy mums and active kids.

Serves: 4

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.

Ingredients

• 4 large poblano peppers, sliced in half, seeds removed

• 1 tablespoon avocado oil

• ½ cup yellow onion, diced

• 2 cloves garlic, chopped

• 1 lb. organic, grass-fed ground beef

• 3 tablespoons tomato paste

• 1 tablespoon taco seasoning

• 1 teaspoon ground cumin

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• 1 cup beef bone broth

• 1 packet cauliflower rice, frozen

• 1 cup Miyokos dairy-free shredded cheese, or raw cheese

• ¼ cup fresh cilantro, minced

• ½ cup unsweetened dairy-free or raw milk yogurt, optional, for topping

• 1 lime, cut into wedges

Instructions

Preheat the oven to 350°F and line a baking tray with unbleached parchment paper or a silicone liner. Place poblano peppers on the baking tray and bake for 7 minutes or until slightly charred.

Meanwhile, in a large cast-iron skillet over medium heat. Add avocado oil, onion, and garlic. Cook for 3-5 minutes or until onions start to soften.

Add ground beef, tomato paste, taco seasoning, ground cumin, sea salt, black pepper and beef broth. Stir to combine and let cook for 10 minutes or until liquid has reduced and beef is a little less pink.

Add cauliflower rice and dairy-free cheese to the beef mixture and stir.

Stuff ground beef and cauliflower rice mixture into the poblano peppers and bake them in the oven for 15-20 minutes or until cooked through.

Remove from the oven, sprinkle over cilantro, squeeze over lime and drizzle over yogurt. Serve immediately.