Stuffing poblano peppers is a delicious way to add bold flavor to weeknight dinners. If you love a little heat balanced with natural sweetness, these Beef and Sweet Potato Stuffed Poblano Peppers are a standout. This recipe is Whole30- and paleo-friendly and delivers a satisfying combination of savory, smoky, and slightly sweet notes. The tender roasted poblanos pair beautifully with seasoned ground beef and caramelized sweet potato. Make the full batch — any leftover filling becomes an excellent breakfast hash the next morning.
Beef and Sweet Potato Stuffed Poblano Peppers
2016-08-22
Serves 4
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Ingredients
- 4 poblano peppers
- 1 small sweet potato, diced (about 1 cup)
- 1 lb grass-fed ground beef
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1/2 cup Whole30-approved salsa (or your favorite compliant salsa)
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat and prepare: For the pepper step later, set your oven to the Broil setting and line a baking sheet with foil for easy cleanup.
- Sauté the sweet potato: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced sweet potato and a pinch of salt and pepper. Cook, stirring occasionally, until the sweet potato pieces are tender and lightly browned, about 6–8 minutes. Remove from the skillet and set aside.
- Cook the beef: In the same skillet, add the ground beef and break it up with a spoon. Stir in 1/2 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt (adjust to taste), 1/4 teaspoon black pepper, and the minced garlic. Cook over medium-high heat until the beef is browned and cooked through with no pink remaining.
- Combine filling: Drain excess fat from the skillet, then reduce heat to low. Return the sweet potato to the skillet with the cooked beef. Add 1/2 cup of your chosen Whole30-approved salsa and stir to combine. Fold in the chopped cilantro. Keep the filling warm while you prepare the peppers.
Poblano Pepper Directions
- Char the skins: Arrange the whole poblano peppers on the prepared baking sheet and place them on the top oven rack, just under the broiler. Broil, turning every few minutes, until the skins are evenly charred and blistered on all sides. This should take 6–10 minutes depending on your broiler.
- Steam and loosen skins: Transfer the hot peppers into a brown paper bag or a resealable plastic bag and fold it closed to trap steam. Let the peppers rest for about 5 minutes; the steam will loosen the charred skin for easier peeling.
- Peel and seed: Remove the peppers from the bag. Gently peel off the charred skin, being careful not to remove too much of the flesh. Make a lengthwise slit down each pepper and, using a spoon or your fingers, remove seeds and membranes to reduce heat as desired.
- Fill and serve: Place the peppers on a plate, slit-side up, and spoon the warm beef and sweet potato mixture into each one. Serve immediately. These go wonderfully over a bed of cilantro lime cauliflower rice or alongside a crisp green salad for a complete, Paleo-friendly meal.
Tips, Storage, and Variations
- To reduce heat, remove seeds and the white inner membranes from the poblanos before stuffing.
- Make-ahead: The beef and sweet potato filling can be cooked in advance and refrigerated for up to 3 days. Reheat gently on the stovetop before stuffing the peppers.
- Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
- Variations: Add chopped onions or bell peppers to the filling, or stir in a few tablespoons of compliant shredded cheese substitute if your diet allows. For a spicier version, increase the chili powder or add a pinch of cayenne.
- Serving suggestion: Serve with cauliflower rice, a fresh cilantro-lime slaw, or simple roasted vegetables for an easy, balanced plate.
By Alex Snodgrass and Madison Lavey
Recipe originally from The Defined Dish