Stuffed Poblano Pepper Salad

Stuffed Poblano Pepper Salad

Heather Hartman

I love finding new ways to present my existing recipes. It's like shopping in my own closet. When you think of cooking seasonally, you probably think of seasonal ingredients, but ingredients aren't the only part of cooking that is seasonal. Cooking methods and presentations also have their season.

I first made my Stuffed Ancestral Blend Poblano Peppers in February of 2021, but wanted to offer a lighter, spring/summer version. Instead of stuffing the poblanos and baking them for a long time like I would do for winter, I decided to cook everything on the stove and make a flavorful and bright salad.

Instead of stuffing the poblanos, I sliced them into strips, broiled them (grilling would also be great) and added the charred poblanos to the cooked meat and veggies. 

I then made my recipe for "The Best Pico de Gallo Ever", but swapped the white onion for red (they turn into such a pretty pink!) and used the pico as a salad dressing. Let's normalize using salsas as salad dressing! I topped the salad with the poblano-meat-veggie mixture and slices of avocado. 

I think this presentation looks very lady-like compared to the OG recipe, and will make the perfect summer salad!

Let me know if you try it, or other ways you switch up your favorite recipes throughout the year!

Stuffed Poblano Pepper Salad

Heather Hartman Health

Servings

8

Prep Time

45 minutes

Cook Time

20 minutes

Cuisine

Mexican

Category

Dinner

Stuffed Poblano Pepper Salad

INGREDIENTS

METHOD

  1. Sweat the onions. Add the zucchini and squash, season with s/p and cook until slightly softened. Add ground beef, season with salt and pepper and break into pieces while cooking.

  2. When the meat is almost done, add marinade to taste (sorry! I don't have an exact amount - just keep adding until it's as flavorful as you would like it! The extra marinade will keep in the fridge).

  3. Mix in half of the baby kale and cook until wilted.

  4. Remove the stems and seeds from the poblanos and slice into long strips. Broil until nice and charred, then mix in to the meat.

  5. Add a few handfuls of fresh baby kale to each salad plate, top with pico, the poblano-meat mixture, and diced avocado.
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