Stuffed Poblano Peppers
Smoky high-protein peppers loaded with 29g protein each
I’ve never been a huge fan of vegetables.
Even though I understand their nutritional importance, I don’t think I’ve ever legitimately gotten excited about them. Unlike my girlfriend, who will eat a bag of raw kale like it’s candy.
Do you get excited about vegetables like that?
If so, I have to admit I’m a little jealous.
The only vegetable that’s consistently enjoyable for me is peppers.
I love adding them to meals for color and texture, but I think they’re even better when you stuff them with different fillings.
These stuffed high-protein poblano peppers are a perfect example.
They’re filled with a hearty mix of seasoned refried beans, lean ground beef, cheese, chopped onion, and cilantro. It’s a satisfying combo that’s so good, you can forget a vegetable is being used as the base.
Plus, each pepper packs a substantial serving of protein at 29g for just 279 calories, making it one of the best ways to enjoy your vegetables and hit that protein goal too.
So whether you’re a vegetable lover or a vegetable hater, this recipe is sure to please you either way.
Let’s talk about some substitutions and notes for the recipe:
Can’t find poblano peppers? Feel free to use bell peppers.
You can swap at the ground beef for turkey or chicken.
Depending on the size of your particular peppers, you may need an additional can of refried beans.
Can’t find Mexican cheese? Use part-skim mozzarella instead.
Use Tajin seasoning instead of taco seasoning to give the beef a bright flavor.
If you use light Mexican cheese it may not melt like regular cheese.
57G Protein Per Two Peppers | 557 Calories | 30 Minutes | 5 Servings
RECIPE
Ingredient List
Peppers and Beef
2 pounds 96% lean / 4% fat ground beef
2 packets taco seasoning (or 3 tbsp Tajin seasoning)
5 poblano peppers, halved
5 cups light Mexican cheese (or part-skim mozzarella)
Cooking spray
Seasoned Refried Beans
Two 16 oz cans of non-fat refried beans
4 tbsp Greek yogurt
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
For serving
Chopped cilantro
Diced white onion (optional)
Cooking Instructions
Prep The Filling 🍲
Preheat the oven to 350°F then add the halved peppers to roast for 10 minutes.
While the peppers roast, preheat a pan to medium-high heat and coat with cooking spray. Add in the beef.
Break up and cook the beef until fully browned. Season with the taco seasoning according to package directions. Turn off the heat.
In a pot, combine all the ingredients listed for the refried beans along with a 1/4 cup of water. Bring up to a simmer over medium heat, stirring occasionally. Simmer for 4-5 minutes, then remove from heat.
Stuff The Peppers 🌶️
Remove the peppers from the oven and let them cool slightly.
To each pepper, add 1/3 cup of the beans, followed by 3 oz of beef, then lastly 2 oz of cheese on the top.
Add the peppers back into the oven and bake for another 10 minutes or until the cheese melts.
Take the peppers out of the oven. Garnish with the chopped onion and cilantro. Enjoy!
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Eat Well,
Marcus Matkins
Love the macros on this. Perfect pre-workout meal.