Sheet Pan Zesty Stuffed Poblano Peppers
Taco night gets a twist with these sheet pan zesty stuffed poblano peppers! Ground beef is seasoned with smoky spices and finished with cheddar cheese for a crowd-pleasing recipe that’s ready in under an hour!
Servings: 4 meals
- 4 medium poblano peppers halved lengthwise and seeds removed
- 1 lb. lean ground beef
- 1/2 cup tomato sauce
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp coriander
- 1/2 cup shredded cheddar cheese
- 1/3 cup chopped red onion
- 1/3 cup chopped cilantro
Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Place poblano peppers on baking sheet and bake for 10 minutes.
While peppers bake, heat a medium cast iron pan over medium heat and lightly grease with avocado oil. Add ground beef and brown for 5 minutes. Use a spatula to break up ground beef into small crumbles. Stir in dry seasonings and tomato sauce. Cook an addition 5 minutes.
Remove peppers from oven and carefully spoon ground beef mixture into each poblano pepper half. Sprinkle with shredded cheese and return to oven for 10 minutes.
Calories: 311kcal | Carbohydrates: 17.3g | Protein: 29.2g | Fat: 6.1g | Fiber: 5.1g