Ground Beef Stuffed Poblanos
Sour Cream & Red Cabbage Slaw with Pepitas
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Oven-roasted until they’re piping hot, and then filled with garlicky Mexican-spiced ground beef, these stuffed poblano peppers are overflowing with flavour. Plate them alongside a pretty pink-hued cabbage slaw, spritzed with lime juice and topped with crunchy pepitas. Sure to make an impression when drizzled with a luscious sour cream and dotted with fresh cilantro, this is a tasty, colourful and surprisingly easy Clean15 main to make in a mere 20 minutes.
We will send you:
- 340g Ground beef (high-protein serving)
- 150g Shredded red cabbage
- 15ml Minced garlic
- 1 Bunch of cilantro
- 1 Lime
- 2 Poblano peppers (or green peppers)
- 30ml Tomato paste
- 25g Roasted pepitas (pumpkin seeds)
- 86ml Sour cream
- 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
15 g
Sodium
1200 mg
Total Carb
27 g
Sugars
10 g
Protein
43 g
Fibre
7 g
Preparation
Roast the poblanos
Preheat the oven to 450°F. Halve and seed the poblanos lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway, 14 to 16 min., until softened and browned.
Make the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the beef* and tomato paste; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through and coated.
Make the slaw
Meanwhile, quarter the lime. Roughly chop the cilantro leaves and stems. In a large bowl, combine the juice of up to ½ the lime wedges, 3 tbsp olive oil (double for 4 portions) and S&P. Add the cabbage and up to ½ the cilantro; toss well.
Finish & serve
Spoon the filling into the poblanos. Garnish the slaw with the pepitas. Divide the poblanos between your plates. Top with a spoonful of the slaw and the remaining cilantro. Serve the sour cream, and remaining lime wedges and slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
