Easy Stuffed Poblano Peppers (Whole30 + Paleo)
These Easy Stuffed Poblano Peppers are such a flavorful and simple way to switch up #TacoTuesday! If you’re not eating Paleo or Whole30, serve them up with guacamole, shredded cheese, sour cream- the works! 
Servings Prep Time
4peppers 5minutes
Cook Time
30minutes
Servings Prep Time
4peppers 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Heat a skillet over medium heat. Add ground beef, taco seasoning, onion and garlic. Cook until the beef is entirely browned, adding tomato paste when it’s almost cooked through.
  3. Meanwhile, cut the poblanos in half and remove seeds. You want the larger flat side to be perpendicular to the cutting board. That is, you want the narrow sides facing up and down. They hold the filling better this way. Arrange them in a 9×13 dish.
  4. Once the filling is cooked, drain excess liquid if necessary.
  5. Stuff filling into peppers. You don’t have to be gentle with them- go ahead and open up the peppers with your fingers to get the filling inside.
  6. Add 2 tbsp of water to the bottom of your glass dish. Cover tightly with foil.
  7. Cook in the oven for 20 minutes. Remove foil and cook for another 10.
Recipe Notes
  • One pepper per person is a good estimate.