Spicy Mexican Stuffed Poblanos
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!Print
Paleo Spicy Mexican Stuffed Poblanos
- 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
- Preheat your oven to 350 degrees.
- Heat up a large skillet with some fat over medium-high heat.
- Add your garlic until the smell becomes fragrant, then add your diced onions. Let the onions cook down until they become translucent.
- Add your ground beef to cook down.
- Once your ground beef is turning brown, add the rest of your ingredients, minus the poblano peppers.
- 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.
- 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.
- 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.
Oh, Hi! I’m Juli.
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