Mexican Stuffed Poblano Peppers
Taco style extra lean ground beef, fire roasted tomatoes, chipotle corn, and rice stuffed inside poblano peppers and smoked on a Traeger grill with shredded Mexican cheese.
Servings 16 Stuffed Poblano Peppers
Calories 220kcal
Ingredients
- 8 Poblano Peppers halved and seeds removed
- ½ Tablespoon (8g) Olive Oil
- 1 pound Extra Lean Ground Beef 96/4
- 1 packet Taco Seasoning
- 1 can (15oz) Fire Roasted Tomatoes
- 1 can (11oz) Chipotle Corn or fire roasted corn
- 1 bag (12oz) Frozen Cauliflower Rice
- Salt and Pepper to taste
- 5 oz Shredded Mexican Cheese
Instructions
- Preheat Traeger to 350ºF with the lid closed.
- Slice the peppers in half and remove any seeds and membranes. Set aside.
- In a large skillet, heat the olive oil and brown the ground beef on one side before breaking apart and fully cooking.
- Add the tomatoes, corn, taco seasoning, and cauliflower rice. Stir everything together and cook until the cauliflower rice has fully thawed, about 2-3 minutes. Remove from the heat. Season with salt and pepper to taste.
- Use a spoon to fill the peppers with the mixture.
- Smoke for 30 minutes before topping with the cheese and smoking an additional 10 minutes. The peppers should be fork tender and slightly charred in places. Garnish with cilantro and serve with fresh lime wedges, salsa macha or hot sauce, and sour cream or fat free Greek yogurt.
Video
Notes
See the post above for notes on additional filling ingredients as well as baking and air frying these stuffed peppers.
Nutrition
Serving: 2Stuffed Peppers | Calories: 220kcal | Carbohydrates: 15g | Protein: 18g | Fat: 9g