Stuffed Poblano Beef Boats

Roasted poblano pepper halves filled with seasoned lean ground beef and fire-roasted tomatoes, broiled with melted part-skim mozzarella.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $4.41/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Sugar
• Low-Carb

Tags

• bake
• comfort food
• smoky
• spicy
• rich

Ingredients

• 4 poblano peppers (halved lengthwise and seeded)
• 1.25 pound ground beef (93% lean)
• 1 can fire-roasted diced tomatoes (14.5 oz can, drained)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.75 cup part-skim mozzarella cheese (shredded)
• 1 can pinto beans (15 oz can, rinsed and drained)

Instructions

1. Preheat oven to 375 degrees F. Arrange halved poblano peppers cut-side up on a rimmed baking sheet and roast for 10 minutes until slightly softened.
2. In a large skillet over medium heat, cook lean ground beef for 6 to 8 minutes until browned, draining any excess fat.
3. Stir in drained fire-roasted tomatoes, chili powder, smoked paprika, garlic powder, dried oregano, and salt. Simmer for 3 minutes until thickened.
4. Spoon the beef filling generously into each roasted poblano half, then top evenly with shredded mozzarella cheese.
5. Bake for 12 minutes, then broil on high for 2 minutes until cheese is bubbly and golden and beef temperature reads 160 degrees F.
6. Warm the pinto beans in a small pan, season lightly, and serve alongside the stuffed poblano halves.

Notes

Par-roasting the poblano peppers ensures they become completely tender and easy to cut with a fork.

Nutrition (per serving)

• Calories: 382
• Protein: 39.1 g
• Carbohydrates: 20.8 g
• Fat: 14.1 g
• Fiber: 7.7 g
• Sodium: 1229 mg
• Saturated Fat: 6.5 g
• Sugar: 6.8 g
• Cholesterol: 103 mg