Mexican Stuffed Poblano Peppers

Cooking Keto With Faith

Apr 25

As soon as the weather heats up, I start craving Tex Mex/Mexican food....To me they just goes hand in hand.
So when I went for my weekly grocery run, I was happy to see an abundance of beautiful poblano peppers on display.
These stuffed poblano peppers really "hit the spot", a perfect blend of seasoned meat, rice and cheese.

INGREDIENTS:

6 large poblano peppers
12 oz. bag cauliflower rice (prepared, see instructions below)
8 oz. grated Mexican blend cheese
1/2 batch our taco meat recipe
1 batch our enchilada sauce/chili gravy recipe

PREPARING THE RICE:

Microwave the cauliflower rice for 10 mins. (Rice should be still a little al dente, as it will continue to cook in the poblano peppers).
Place rice in some cheesecloth, twist and strain out as much of the liquid as possible. (This step removes a lot of the CAULIFLOWER TASTE)
Set aside

INSTRUCTIONS:

Preheat oven to 350F.
Prepare and hollow out poblano peppers, then line them up on a baking sheet and bake for 15 mins. Set Aside.
Add the prepared cauliflower rice to the taco meat and mix together thoroughly.
Stuff the poblano peppers with the taco meat/rice mixture.
Pour the enchilada sauce/chili gravy into a 13 x 9 casserole dish and then place the stuffed poblano peppers on top of the sauce.
Generously top the stuffed poblano peppers with the grated cheese.
Bake the stuffed poblano peppers for 35 mins. or until the poblanos are tender.
ENJOY!!

PRODUCTS WE USE:

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