This has to be my favorite dish I’ve made so far!! It has everything: a little spice, a little sweet, a delicious sauce, smokiness, and a ton of nutritious veggies. It’s super easy to make (as always!) and is a crowd favorite in my house (and by crowd, I mean me and my husband).
I love to make these stuffed poblano peppers any time we’re craving Mexican food. No, there’s no cheese, but I promise you won’t miss it because you’ll be drooling over the sauce! I could literally drink this sauce.
I’m a sucker for anything spicy and the only thing I love more is a sweet & spicy combo. I used sweet potatoes for a little added sweetness, because why not?, but feel free to substitute a lower carb veggie like bell pepper or mushrooms.
Another great thing about these stuffed poblanos is they’re so versatile. Use whatever protein you have on hand — ground beef, shredded chicken, or even pulled pork. You can also switch around the veggies for the stuffing. Then there’s the TOPPINGS (it’s kinda like a taco!)! Top it with cilantro, green onion, jalapenos, red chili pepper, avocado, diced onion… whatever your little heart desires. And lastly, the SAUCE. This chipotle sauce just requires adding some spices to the homemade mayo (click link for recipe) you already have in your fridge. So good!
These poblano peppers are #paleo, #whole30 approved, and can be made keto friendly by swapping out the sweet potato for a low carb veggie.
Hope you enjoy #dishingit!
Stuffed Poblano Peppers
- 4 large poblano peppers
- 2 cups pulled pork, shredded chicken, or ground beef
- 1 cup broth of choice
- 1/2 purple onion, finely diced
- 4 stalks celery, finely diced
- 1 small sweet potato, finely diced
- 1 tbsp tomato paste
- 2 tbsp seasoning (chipotle seasoning or 1 tbsp Slap Ya Momma)
- 1 tbsp avocado oil
- cilantro or green onion for garnish
- 1/2 cup homemade mayo
- 1/2 tsp chili
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper (to taste)
- juice of 1/4 lime
- salt & pepper to taste
- Pre-heat oven to 425*F.
- Prepare poblanos by cutting around the stem to make a small hole. Remove the stem and the seeds so the top is open.
- Heat a pan over medium-high heat. Add the oil. Once hot, add the onion, celery, and sweet potatoes and sauté until fragrant, about 2-3 minutes.
- Add 1 tbsp tomato paste and stir to coat vegetables.
- Add meat, seasoning, and broth and cook until most of the liquid is evaporated, stirring frequently.
- Spoon the mixture into each poblano, packing down the stuffing so that it is full to the top.
- Lay stuffed poblanos in a single layer without touching on a baking sheet lined with parchment paper.
- Bake stuffed poblanos for 20 minutes, flipping half-way through.
- To make the aioli, simply mix all ingredients together until well incorporated.
- Remove from oven, cut down the center the open the poblano. Drizzle with chipotle aioli and garnish with cilantro.
- Liquid: chicken, beef, or vegetable broth; bone broth; Primal Kitchen marinade (omit seasoning)
- Protein: you could literally use any protein here as long as its broken up into small pieces
- Vegetables: finely chop whatever you have on hand!