This dish, Enchilada Stuffed Poblanos, is tasty and satisfying, and it's also keto-friendly. Fill poblano peppers with seasoned ground beef, cover them in enchilada sauce, and melt some cheddar cheese on top. They'll be a hit with the whole family, whether you make them for dinner during the week or for guests.
Ingredients: 4 large poblano peppers. 1 lb ground beef. 1/2 onion, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tbsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup enchilada sauce sugar-free for keto. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro, for garnish. Sour cream, for serving optional.
Instructions: Turn on the oven and heat it up to 400F 200C. Put parchment paper on the bottom of a baking sheet. Make a cut down the middle of the poblano pepper and take out the seeds and membranes. Put olive oil in a pan and heat it over medium-low heat. Put in the minced garlic and diced onion and cook until the onions are soft. To make the ground beef brown, add it to the pan and break it up with a spoon as it cooks. If you need to, drain the extra fat. Season with salt, pepper, ground cumin, chili powder, and stir them in. Cook for one more minute. Spread a thin layer of enchilada sauce on the baking sheet that has been ready. Put one half of a poblano on a baking sheet and fill it with the ground beef mixture. Pour the rest of the enchilada sauce over the stuffed peppers. Add cheddar cheese shreds to the top of each poblano half. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Add chopped cilantro on top and serve hot, with sour cream if you want.
Prep Time: 15 minutes
Cook Time: 25 minutes
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