This recipe for stuffed poblano peppers works perfectly with ground beef or with vegetarian frozen crumbles. If you’re using a vegetarian substitute, we like a pea-protein or soy-based product, such as Lightlife’s Plant-Based Ground, to pack the heartiest protein punch. Heads-up for those sensitive to spice: Poblanos are generally mild, but you can run into one with some heat; try a little nibble before fully prepping to make sure. If you have any leftover filling that doesn’t get stuffed into a poblano pepper, wrap it in a whole-wheat tortilla with some cooked rice to make a tasty burrito.
Beefy Stuffed Poblanos
- 4 large poblano peppers
- 1 (16-oz.) can refried beans
- 1 lb. extra-lean ground beef or 12 oz. vegetarian frozen crumbles
- ¾ cup salsa
- 1 cup (4 oz.) mozzarella cheese, shredded
Preheat oven to 350 degrees F. Line a 9 × 13-inch baking dish with foil. Cut around the stems of the peppers and remove. Cut peppers in half and remove the seeds and inner membranes. Place halves cut side up in baking dish. Spread 3 tablespoons of refried beans in each pepper half.
In a large pan, brown meat until fully cooked, breaking up chunks with a wooden spoon. (If using vegetarian crumbles, cook according to package directions or until warm.) Stir in salsa and turn off heat.
Divide meat mixture among pepper halves. Bake for 30 minutes. Carefully remove from oven.
Top each pepper half with 2 tablespoons shredded cheese. Return to oven for 2–3 minutes to melt cheese.
Adapted from Racing Weight Cookbook: Lean, Light Recipes for Athletes by Matt Fitzgerald with permission of VeloPress. Per serving (with ground beef): 352 calories, 12 g fat, 24 g total carbohydrate, 6 g dietary fiber, 37 g protein