Stuffed Poblano Peppers | Heather Hartman Health

Stuffed Ancestral Blend Poblano Peppers

Heather Hartman Health

These stuffed poblano peppers are truly delicious. I use the Force of Nature ancestral blend ground beef for everything, but you can use any grass fed and finished ground beef. I like the Force of Nature ancestral blend because they make it so easy to incorporate organ meats like heart and liver into your diet.

If you made my chipotle steak fajita recipe and have extra marinade, perfect, you’ll use it for this! If you are vegetarian, add veggies like mushrooms, sweet potatoes, and brussels sprouts instead of the ground beef.

The stuffed poblano peppers also go perfectly with this pico recipe. Please save and share!

See the original Instagram post here. 

Stuffed Poblano Peppers

Heather Hartman Health

Servings

8

Prep Time

20 minutes

Cook Time

45 minutes

Cuisine

Mexican

Category

Dinner

Stuffed Poblano Peppers

INGREDIENTS

  • Olive oil

  • 1 each yellow onion, small diced

  • 1 tablespoon salt

  • 1 tablespoon garlic purée

  • .5 each zucchini, medium diced

  • .5 each summer squash, medium diced

  • 2 pounds of grass fed Ancestral blend ground beef

  • 2 tablespoons chipotle powder

  • 1.25 tablespoon coriander

  • 1 tablespoon cumin

  • 1 tablespoon black pepper

  • 2 tablespoons Dijon mustard

  • 5 ounce package of baby kale, roughly chopped

  • 8 each poblano peppers

  • 1 pound block pepper jack cheese, sliced

  • Pico

  • Guacamole

METHOD

  1. Sweat the onions with olive oil and salt. Add the garlic and cook for five minutes. Mix in the the zucchini and squash, season with s/p and cook until slightly softened. Add ground beef, the remaining spices and Dijon. Break the meat into pieces while cooking.

  2. Mix in the baby kale and cook until wilted.

  3. Cut half of the pepper jack cheese into 24 cubes and the other half into 8 long strips.

  4. Remove the stems and seeds from the poblanos. Save the stems!

  5. Stuff the poblanos with cooked meat, a cube of cheese, more meat, a cube of cheese, meat and then finish with cheese (three cubes of cheese per pepper). 

    Add the stem and fasten with a toothpick.

  6. Bake the stuffed poblano peppers on a foil lined quarter sheet pan or casserole dish @ 350F for 30 minutes, flip, then bake for another 30 minutes. 

  7. Top each pepper with a strip of cheese and broil until the cheese is brown and crispy.

  8. Serve with pico and guac!
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