Enchilada Stuffed Smoked Poblanos
This is one of those recipes that has a ton of flavors, and sounds super fancy when you serve it. But it's actually easy and totally whole 30 approved - making it a great healthy meal!
- 2 tbs olive oil
- 4 to 6 Poblano Peppers stems removed, tops removed and diced, split ¾ down the middle on one side and seeded
- ½ onion chopped
- 2 garlic cloves
- salt and pepper
- 1 teas cumin
- 1 teas paprika
- ½ teas oregano
- ¼ teas ancho chili powder
- 1 ½ lbs lean ground beef
- Homemade Enchilada Sauce
Prep your smoker and get it holding ready to hold at 225.
Meanwhile, in a large pan, saute onion and diced poblanos til soft, about 5 to 7 minutes and then add the garlic.
Cook for 30 seconds before seasoning with salt and pepper and stirring in the cumin, paprika, oregano and chili powder.
Stir in ½ t0 ¾ cup of the prepared enchilada sauce, enough to coat all of the meat.
Stuff the peppers evenly with the meat and arrange in a wire basket for easy handling while smoking.
Smoke for an hour and half to two hours until poblanos are soft and cooked through.
Arrange poblanos as desired with additional sauce for topping along with fresh cilantro, avocados and paired with cauliflower rice, and jicama or plantain chips.
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