Mexican Beef-Stuffed Poblanos
with Pepita Crunch Slaw
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
Filled with garlicky Mexican-spiced ground beef, these stuffed poblanos are overflowing with tastiness. Plate your chiles rellenos alongside a spirited slaw, spritzed with lime and topped with crunchy pepitas. With sour cream and cilantro garnishes, this keto meal makes an impression.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 2 Poblano peppers (or green peppers)
- 14g Cilantro
- 1 Lime
- 150g Shredded cabbage
- 15ml Minced garlic
- 30ml Tomato paste
- 25g Roasted pepitas (pumpkin seeds)
- 86ml Sour cream
- 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil, silicon dioxide)
Contains: Milk • Sesame
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
61 g
Saturated Fat
17 g
Sodium
1200 mg
Total Carb
33 g
Sugars
13 g
Protein
44 g
Fibre
10 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.
- Add the garlic and sauté, 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 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!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
