These stuffed poblano peppers may look all dressed up and fancy, but this recipe really couldn’t be more quick and simple. Not only that, but you get a wide variety of vegetables, which means a wide variety of nutrients. Poblano peppers contain the potent compound, capsaicin, a molecule found in hot peppers that really turns up the heat. Capsaicin has some pretty impressive superpowers. Studies show it helps burn fat, speed up metabolisms, and fight off cancer.[1, 2, 3] Bring on those peppers!
I made these stuffed poblano peppers with yellow squash, carrots, and green bell pepper but you can also sub out the vegetables with whatever is local and seasonal. Zucchini, red bell pepper, sweet potato, winter squashes, and asparagus would all be delicious in this dish. Ground lamb or ground turkey would also work well as a substitute for the ground chicken. Let me know what variations you try in the comments below.
Prep time: 15 minutes
Cook time: 15 minutes
Here’s what you need:
- 4 poblano peppers
- 1 T avocado oil
- 1 T ghee or grass-fed butter
- 1 lbs ground chicken
- 1/2 onion, finely diced
- 1.5 cups diced tomatoes (I like this brand, as they come in a glass jar, rather than a can)
- 1/2 green bell pepper, finely diced
- 1/2 medium carrot, finely diced
- 1 small yellow squash, finely diced
- 1 t coriander
- 1 t garlic powder
- 1/4 t cumin
- 1/2 t turmeric
- 1/2 t red pepper flakes
- Sea salt, to taste
Here’s what you do:
- Preheat a large skillet over medium-high heat. Add in the ghee and let the pan get nice and hot.
- Add the onions and saute until soft, about 3 minutes. Next, add the bell pepper and carrot and saute for another 3 minutes. Add the squash and a dash of sea salt and saute all the vegetables for another 2 minutes.
- Turn your oven on, to broil.
- Add the ground chicken to the pan with all of the veggies. Saute until the chicken is cooked, about 7-9 minutes.
- Add the diced tomato and spices to the chicken and veggies. Turn the heat down to medium-low and let simmer for 5-10 minutes. Stir occasionally.
- Meanwhile, cut the poblano peppers in half and remove seeds. Coat the peppers in avocado oil and sea salt. Place them on a baking sheet, lined with parchment paper. Put the peppers under the broiler, on the medium rack, for about 5 minutes.
- Remove the peppers from the oven, let cool slightly. Scoop the chicken and veggie mixture into the poblano pepper halves.
- Eat up and enjoy!
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Might try a veggie version for Ben! I just don’t like peppers myself. :/
For sure! This would be easy to do vegetarian, and just as delicious. You could use sweet potatoes, instead of the chicken. Add avocado and some pumpkin seeds on top, and it will be really satisfying and well-rounded, from a macronutrient perspective. Do you like bell peppers? You could use bell peppers instead of poblano peppers.
Okay. Don’t judge me, but I don’t like ANY peppers. It’s weird. They… taste sort of metallic and flat in my mouth. I can’t explain it. :/