Mexican Stuffed Poblano Peppers
These tasty peppers are filled with ground beef and pork and cheddar and creamed cheeses and soaked in red and green enchilada sauces. What is not to love?!?!?!
Ingredients
- 4 Poblano Peppers large
- 1 Tbsp Olive Oil
- 1/4 cup Green Bell Pepper finely chopped
- 1/4 cup Yellow Onion finely chopped
- 1 large Jalapeño finely chopped
- 2 medium Garlic Cloves finely chopped
- 1/4 cup Bread Crumbs substitute almond flour for Keto
- 1/4 cup Milk substitute half and half for Keto
- 1 Egg beaten
- 1/2 lb Ground beef 85% lean
- 1/2 lb Ground Pork
- 1/2 Tbsp Kosher Salt
- 1/2 Tbsp Ground Black Pepper
- 1/2 tsp Cayenne Pepper
- 1 tsp Cumin
- 4 Tbsp Chopped Cilantro
- 4 Ounces Creamed Cheese Cubed
- 1 Cup Cheddar Cheese Shredded
- 1 10oz Red Enchilada Sauce
Instructions
- Preheat ove to 425 degrees. Place pepper on foil-lined baking sheet and roast for 30 minutes. Skin will be blistered and black and brown. Place peppers in ziplock baggie for at least 15 minutes to steam.
- Carefully remove the skin from the peppers trying your best not to tear them. Remove the stem and as many seeds as you can without damaging the peppers. Set peppers aside while preparing the filling. Preheat oven to 350 degrees.
- Saute onion, bell pepper, jalapeño and garlic in the olive oil over medium heat until translucent, about 3 -4 minutes. Set aside and allow to cool completely.
- Combine bread crumbs with the milk in a large mixing bowl. Add in beaten egg, cooled sautéed vegetables, beef and pork, salt and pepper, cumin, cayenne, cilantro, garlic powder and cheddar cheese.
- Mix these ingredients thoroughly. Add in creamed cheese cubes and mix so that there are still some chunks of creamed cheese in the mix.
- Form the meat mixture into 4 torpedo-shaped loafs and carefully stuff the peppers. Place the stuffed peppers cut side down in the pan. Pour the enchilada sauce over the peppers, cover with foil and bake for 1 hour.
- Serve with sour cream, pickled jalapeños and cilantro.
