Fitmencook Stuffed Poblano Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 464.3
- Total Fat: 14.5 g
- Cholesterol: 12.5 mg
- Sodium: 1,797.3 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 13.3 g
- Protein: 36.6 g
View full nutritional breakdown of Fitmencook Stuffed Poblano Peppers calories by ingredient
Introduction
Serve with sauteed purple cabbage Serve with sauteed purple cabbageNumber of Servings: 4
Ingredients
-
16 oz 93% lean / 7% fat ground beef
3 serving Bush's Black Beans
3.50 serving del monte corn
113 gram(s) La Costena Chipotles
2 serving Hunt's Tomato Sauce
1.25 cup Borden Mozzarella Melts
4 serving Poblano chile pepper, 1 pepper (by MOMOF911KIDS)
green onion
1 T cumin
1 T paprika
Directions
Set oven to 400F.
Skim the top off a poblano pepper, carve out the inside using a knife or “grapefruit spoon,” and remove the stem and seeds. Repeat for the remaining peppers.
Chop the canned chipotle peppers into small pieces.
In a large bowl, mix together bison, black beans, corn, chipotle peppers, tomato sauce, cumin and green onion.
Evenly divide and stuff the meat mixture into the poblano peppers.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake for the peppers for 30 minutes in the oven. Once the peppers have finished baking, remove the foil, and if desired, top each pepper with about 1/4 cup mozzarella, then place the foil back on top and bake for another 5 to 7 minutes to melt the cheese.
While the peppers are baking in the oven, prepare the cabbage by chopping it up so it becomes shredded.
Set a large nonstick skillet on medium high heat and spray it with olive oil. Once the skillet is hot, toss in the garlic and cabbage. Cook the cabbage until it begins to soften, about 6 minutes. Continually stir and flip the cabbage using a spatula so it does not burn in the skillet. You still want a little bit of crunch in the cabbage so don’t over cook them.
Season to taste with sea salt & pepper.
Build the meal by adding sautéed cabbage to a meal prep container and then placing a stuffed poblano pepper on top.
Serving Size: 4
Skim the top off a poblano pepper, carve out the inside using a knife or “grapefruit spoon,” and remove the stem and seeds. Repeat for the remaining peppers.
Chop the canned chipotle peppers into small pieces.
In a large bowl, mix together bison, black beans, corn, chipotle peppers, tomato sauce, cumin and green onion.
Evenly divide and stuff the meat mixture into the poblano peppers.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake for the peppers for 30 minutes in the oven. Once the peppers have finished baking, remove the foil, and if desired, top each pepper with about 1/4 cup mozzarella, then place the foil back on top and bake for another 5 to 7 minutes to melt the cheese.
While the peppers are baking in the oven, prepare the cabbage by chopping it up so it becomes shredded.
Set a large nonstick skillet on medium high heat and spray it with olive oil. Once the skillet is hot, toss in the garlic and cabbage. Cook the cabbage until it begins to soften, about 6 minutes. Continually stir and flip the cabbage using a spatula so it does not burn in the skillet. You still want a little bit of crunch in the cabbage so don’t over cook them.
Season to taste with sea salt & pepper.
Build the meal by adding sautéed cabbage to a meal prep container and then placing a stuffed poblano pepper on top.
Serving Size: 4