Stuffed Poblano Peppers Recipe
STUFFED POBLANO PEPPERS RECIPE
FOOD AS MEDICINE:
All chili peppers, including green chilis, contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. Eating capsaicin rich sources like green chili peppers may help inhibit the growth of cancer cells. This compound is known for increasing thermogenesis in the body by promoting the body to burn fat for fuel. Capsaicin is also known to prevent a decline in metabolic rate that typically follows weight loss.
Makes 6 Servings
INGREDIENTS:
6 poblano peppers, seeded
1 Tablespoon Ghee
1 lb ground beef
½ yellow onion, diced
3 cloves garlic, minced
3 Tablespoons tomato paste
2 tablespoons hot sauce
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground chipotle
salt and pepper, to taste
½ cup shredded cheddar cheese (optional)
DIRECTIONS:
Preheat the oven to 350 degrees. Slice the poblanos longwise to create two halves and remove the seeds and membranes. Place on a baking sheet lined with parchment paper. Heat a cast iron skillet over medium high heat. Add the ghee and melt. Add the onion and garlic along with a pinch of salt and sautee until translucent.
Add the ground beef and cook, stirring occasionally. When the beef is beginning to turn brown, add the remaining ingredients and allow to cook another 5 minutes until all ingredients are incorporated. Season to taste with the salt and pepper.
Once the meat is cooked through, scoop the mixture into each poblano half. Bake for 20 minutes, until the peppers begin to blister. Remove from the oven and sprinkle with the cheddar cheese, if using. Place back in the oven an additional 5 minutes, until cheese is melted and bubbling. Serve with pico de gallo and a sprinkle of fresh cilantro.
Nutrition facts serving: 326 Calories, 19g Fat, 14g Carbohydrates, 25g Protein
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