Spicy Mexican Stuffed Poblanos

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If you are under the age of 18 or have morals, you probably should not read this. I, as you may have figured out, lack those. That is why I am telling you my next story. My mother is going to be highly disappointed with this next paragraph so fingers crossed that she forgets to browse my blog for the next week or so.

So I’ve been feeling spicy lately. Spicy in the idea I want to try new things, for no apparent reason. Like not eating fruit. I don’t really care about that, but I did it because it was something I should try. Or not eating almond butter…that was just stupid spicy of me. I failed at that. Obviously. So I decided to schedule an appointment today. An appointment that would change my life. An appointment that would make me stronger mentally. A waxing appointment. A brazilian wax to be exact.

I won’t go much into it. No one really wants to hear those details. They are not exactly socially acceptable. But I will tell you that I made friends with my wax-ist (that’s not a real word) and made some good conversation with her. We talked about men waxing. Now that’s just weird. If you get your uni brow waxed, cool. If you was down below, you’re stupid. Ok, that was mean. But seriously. Stop taking better care of yourself than I do. I am lucky to wash my hair. Seriously, very lucky if that occurs. If you shower at least daily (it’s much easier for guys) and wear CrossFit apparel when going to a bar, I will most likely find you attractive. If you wax your junk and wear clothes that cost more than my monthly rent, let’s take a step back and question your lifestyle. Holy crap, I’m judgemental AND spicy today.

Speaking of spicy. I made spicy poblanos!

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Paleo Spicy Mexican Stuffed Poblanos

Scale

Ingredients

  • 6 poblano peppers, seeded
  • 1 lb ground beef
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (6 oz) can tomato paste
  • 1 (6 oz) can diced green chiles
  • 2 tablespoons Cholula (or other hot sauce)
  • 1/2 tablespoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon paprika
  • salt and pepper, to taste
  • Fat of choice, for cooking

Instructions

  1. Preheat your oven to 350 degrees.
  2. Heat up a large skillet with some fat over medium-high heat.
  3. Add your garlic until the smell becomes fragrant, then add your diced onions. Let the onions cook down until they become translucent.
  4. Add your ground beef to cook down.
  5. Once your ground beef is turning brown, add the rest of your ingredients, minus the poblano peppers.
  6. While the flavors meld, cut the tops off of the poblanos and rinse the inside and out to get rid of the extra seeds. Cut a slit down the side of them and stuff them with the cook meat.
  7. Place them on a covered baking sheet (I covered mine with foil) and bake for 20-25 minutes of until the poblanos begin to blister and soften.
  8. Then eat them. I let mine sit for a bit. Actually I let them sit over night since I cooked them at 11:30 at night. Probably should eat them while they are still warm. Just sayin.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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39 thoughts on “Spicy Mexican Stuffed Poblanos”

  1. And….. I'm at a loss for words. I do like stuffed peppers though. Really surprised you didn't top them with almond butter.

  2. Glad to make you feel so uncomfortable Damon 🙂
    Amy, I'm so excited for how thrilled these green devils make you. It's the small things in life huh?

  3. Juli, thanks for all your posts and recipe's. I'm going to hopefully make these tomorrow if I can find some poblano's. Did you serve these with yellow bell peppers? Or are those banana peppers? Thanks!

  4. Javi- Yes, yellow peppers. Banana peppers might be good too! Mine were more for decoration lol i'm really creative like that.

  5. Thanks Juli. I made these last night and they were awesome. I added spinach to the beef about 3-4 minutes prior to stuffing it all into the peppers. The way you feel about broccoli is the way I feel about spinach 🙂

  6. Made these the other night and am having the last one for lunch today – LOVE the filling. Although I “Tastefully Simple-ized” it a little by using some of my favorite seasonings, like Fiesta Party mix.

    Just read the recipe for the garlic pork (beautiful picture of the pork, yum) with cauli-rice – that is a definite must-have, and soon. Thanks!

    And thanks for working with Scott at CFB!

  7. Oh snap! I made these for the fam damily tonight (ground turkey since I had it on hand already). My dudes totally snarfed them! I’m in love….

  8. Just made these and all I can say is amazing!! Just started on my Paleo journey and your recipes are so awesome!

  9. I made these tonight, and they were amazing, spicy perfection–fiery, but not to the point where “heat” overpowers “flavor.” This will definitely be one of my go-to meals. Thank you so much for sharing the recipe! Here’s how mine turned out: http://tiny.cc/gtcbhw

  10. I definitely need to try these again with poblanos. Unfort the Whole Foods by me didn’t have them when I went so I had to resort to regular bell peppers. Def not the same taste I was going for! And I think next time I’ll add less tomato paste b/c it was overpowering with everything else. But I love the spice from everything else!

  11. These are superb! I used sriracha, which I know the hard cores won’t use, but it made it “forehead sweaty” hot. Mmmmm.

  12. After reading the preface to this recipe, I am officially subscribing lol Plus the fact that you’ve actually got a paleo recipe for poblanos is astounding, wtf else was I going to do with them?

  13. Tried these tonight and they are AMAZING!! I am new to Paleo and this was a simple, tasty recipe. Thank you so much!!

  14. Omg!! This is the healthy version of my Mom’s chile rellenos ^-^. Will be adding to my dinner repertoire. 🙂 Thank for the recipe.

  15. Felicia Burnett

    Made these tonight and they were super yummy!!! Used ground turkey and fresh tomatoes….super way to get those veggies in!

  16. Ok, I made these tonight and they were great. They remind me of a Paleo chicken, chili relleno casserole I make. It’s very similar only I use shredded chicken and chop up fresh roasted Pablano and Hatch chili’s It’s to die for.

    I would make one recommendation. I would roast and peel the Pablano’s before you stuff them. The skin on the pepper is bitter.

    Other than that, this recipe is awesome. I will definitely make it again.

  17. I made these a couple of weeks ago and they were DELISH!! Next time I make them I will add more salt than I did, I was a little light handed I guess 🙂 Regardless, we inhaled them, thanks Juli!

  18. Oh my stars, this was AMAZING! I’m on my second round of Whole30 and saw this recipe and knew I had to try it. The husband and I both give it two thumbs up!!! ????????????????

  19. So delish! I’m all about spiciness (although not so much so that I’d have my hooch waxed – YIKES!!). I did, however, add extra hot sauce and red pepper flakes… and cheese – sorry, I know that’s not paleo friendly, but a girl’s gotta have her cheese! Even my picky 12-year-old son dug them. Will definitely add this to our list of faves. Thank you, Juli!

  20. I have been eating this recipe for years, every time I try and get back on the wagon and eat healthy this is my go to! I LOOOOOVE them and they always keep me going on my diet! Thank you for being funny and always being a delight! I have SEVERAL of you recipes and whenever I’m in a need to get healthy mode (which I am in right now because we very very surprisingly just 3 kids that hopefully we will adopt soon). I want to look good in those adoption photos! Again thank you for being a source of inspiration and my go to gal for recipes.

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