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Enchilada Stuffed Smoked Poblanos | Kita Roberts GirlCarnivore.com
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3.50 from 2 votes

Enchilada Stuffed Smoked Poblanos

Experience the smoky and spicy flavors of our smoked stuffed poblano peppers recipe. Roasted poblano peppers are filled with seasoned ground beef and topped with a zesty enchilada sauce and sliced avocado for a savory low-carb meal. Grilled to perfection, these stuffed peppers are a fiery and flavorful treat that will leave you craving more. Get ready for a taste sensation like no other! 🔥🌶️
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Course: Main Course
Cuisine: American, Fusion, Mexican
Servings: 6
Calories: 219kcal
Author: Kita Roberts

Ingredients

For the Ground Beef Mixture

  • 2 tbs olive oil
  • 1/2 poblano pepper seeded, stemed and minced. Alternatively, use canned green chiles, drained.
  • 1/2 onion chopped
  • 2 garlic cloves
  • 1 1/2 lbs lean ground beef
  • salt and pepper to taste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp ancho chili powder
  • 1 1/2 cup Homemade Enchilada Sauce devided

For the stuffed Peppers

  • 4 to 6 Poblano Peppers

To Serve

  • Avocado
  • Cilantro minced

Instructions

Preheat the smoker

  • Prep your smoker and get it holding ready to hold at 225.

Make the ground beef stuffing

  • Meanwhile, in a large pan, saute onion and diced poblanos til soft, about 5 to 7 minutes and then add the garlic.
  • Add in the ground beef and cook, breaking into small pieces with a wooden spoon, 10 to 12 mintes.
  • Season with salt and pepper and then stir in the cumin, paprika, oregano and chili powder.
  • Stir in 1/2 t0 3/4 cup of the prepared enchilada sauce, enough to coat all of the meat and let it simmrr for the flavors to meld, 5 to 7 minutes.

Stuff and smoke the peppers

  • Stuff the poblano peppers evenly with the meat and arrange in a wire basket for easy handling while smoking.
  • Smoke for an hour and a half to two hours until poblanos are soft and cooked through.
  • Carefully remove the tray of stuffed peppers from the grill.

Serve

  • Arrange poblanos as desired with additional enchilada sauce for topping, along with fresh cilantro and sliced avocados.

Notes

If desired, add a 1/2 cup of shredded cheese over the peppers during the last 10 minutes on the grill or broiler. 
Pair with:
  • cauliflower rice
  • jicama fries 
  • plantain chips
 
 

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 78mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 65mg | Calcium: 22mg | Iron: 3mg