Well, hey there, friends! Today, we’re cooking up something that’s hearty, flavorful, and just a little bit fancy-looking (but trust me, it’s as easy as pie to make). We’re talking about Stuffed Poblano Peppers! These beauties are filled with seasoned ground beef, hearty veggies, and gooey melted cheese. They’re the kind of dish that makes your family feel like they’re eating at a restaurant, but you whipped it up right at home.
And you know what? This recipe is perfect for using the ground beef from your Half Cow Share. When you’ve got a freezer full of grass-fed, pasture-raised beef from Permaculture Pastures, you want recipes that let that amazing flavor shine. And these stuffed poblanos do just that—they’re smoky, savory, and downright delicious.
So, let’s grab our aprons and get to it!
Why Choose the Half Cow Share?
Before we dive in, let me give a little shoutout to our Half Cow Share. It’s the ultimate way to stock your freezer with a variety of high-quality, grass-fed beef cuts—from steaks and roasts to plenty of ground beef.
Here’s why it’s a win-win for your family:
• Flavor That’s Unmatched: Grass-fed beef has a rich, natural flavor that store-bought just can’t compete with.
• Healthy Eating: Packed with omega-3s, vitamins, and minerals, our beef isn’t just tasty—it’s nourishing, too.
• Versatility: Ground beef is the hero of so many meals, from tacos to burgers to these stuffed peppers!
Now, let’s turn that ground beef into something magical.
Stuffed Poblano Peppers
Ingredients:
For the Peppers:
• 4 large poblano peppers
• 1 tablespoon olive oil
• 1 pound ground beef (from your Half Cow Share!)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 cup cooked rice or cauliflower rice (Paleo option)
• ½ cup black beans (optional for Paleo-friendly folks)
• 1 cup shredded cheddar cheese (or dairy-free cheese for Paleo)
• Salt and pepper to taste
For Toppings:
• ½ cup salsa or pico de gallo
• ¼ cup sour cream or Mexican crema (optional, but oh-so-good!)
• Fresh cilantro, chopped
Instructions:
1. Prep the Peppers:
Preheat your oven to 400°F. Slice each poblano pepper lengthwise and scoop out the seeds and membranes. Place them on a baking sheet, drizzle with olive oil, and roast for about 10 minutes, just until they start to soften. Set them aside to cool slightly while you make the filling.
2. Cook the Ground Beef Mixture:
In a large skillet over medium heat, add a drizzle of olive oil. Brown the ground beef, breaking it up as it cooks. Once it’s almost done, toss in the diced onion, garlic, chili powder, cumin, and a pinch of salt and pepper. Cook until the onion is soft and everything is fragrant—your kitchen will smell amazing at this point!
3. Add the Fillings:
Stir in the cooked rice (or cauliflower rice) and black beans, if you’re using them. Cook for another 2-3 minutes to let the flavors mingle. Remove the skillet from the heat and stir in ½ cup of shredded cheese.
4. Stuff the Peppers:
Carefully spoon the beef mixture into each roasted poblano pepper. Don’t be shy—pack ’em full! Sprinkle the remaining cheese over the top.
5. Bake Until Bubbly:
Pop the peppers back into the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
6. Serve and Garnish:
Once the peppers are out of the oven, top them with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro. Serve them up warm, and watch your family dig in!
Why Stuffed Poblano Peppers Are a Winner
Y’all, this dish is as versatile as it is tasty. It’s perfect for using up that grass-fed ground beef from your Half Cow Share. Plus, it’s packed with protein, veggies, and just the right amount of spice.
These stuffed peppers are great for weeknight dinners, but they’re also impressive enough to serve when you’ve got guests over. And the best part? You can customize them to suit your family’s tastes—add more spice, switch up the cheese, or load them up with extra toppings.
Your Half Cow Share: The Gift That Keeps on Giving
If you’re already enjoying the benefits of your Half Cow Share, you know how handy it is to have ground beef on hand for recipes like this. If you haven’t tried it yet, now’s the time to stock up! With a freezer full of grass-fed beef, you’ll always have something delicious ready to cook.
So, there you have it, friends—stuffed poblano peppers that are as flavorful as they are easy to make. Go ahead and give this recipe a try, and let me know how it turns out!
Happy cooking, y’all!
Addison Smith
Permaculture Pastures