Mexican Stuffed Poblano Peppers

As soon as the weather heats up, I start craving Tex Mex/Mexican food….To me they just goes hand in hand.
So when I went for my weekly grocery run, I was happy to see an abundance of beautiful poblano peppers on display.
These stuffed poblano peppers really “hit the spot“, a perfect blend of seasoned meat, rice and cheese.

INGREDIENTS:

• 6 large poblano peppers
• 12 oz. bag cauliflower rice (prepared, see instructions below)
• 8 oz. grated Mexican blend cheese
• 1/2 batch our taco meat recipe
• 1 batch our enchilada sauce/chili gravy recipe

PREPARING THE RICE:

• Microwave the cauliflower rice for 10 mins. (Rice should be still a little al dente, as it will continue to cook in the poblano peppers).
• Place rice in some cheesecloth, twist and strain out as much of the liquid as possible. (This step removes a lot of the CAULIFLOWER TASTE)
• Set aside

INSTRUCTIONS:

• Preheat oven to 350F.
• Prepare and hollow out poblano peppers, then line them up on a baking sheet and bake for 15 mins. Set Aside.
• Add the prepared cauliflower rice to the taco meat and mix together thoroughly.
• Stuff the poblano peppers with the taco meat/rice mixture.
• Pour the enchilada sauce/chili gravy into a 13 x 9 casserole dish and then place the stuffed poblano peppers on top of the sauce.
• Generously top the stuffed poblano peppers with the grated cheese.
• Bake the stuffed poblano peppers for 35 mins. or until the poblanos are tender.
• ENJOY!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PIONEER WOMAN CUTTING BOARD
• PIONEER WOMAN KNIFE SET
• COLLANDER
• CERAMIC CASSEROLE DISH 9×13

AMAZON ASSOCIATES

Cooking Keto With Faith is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.