Savory Stuffed Poblano Peppers:

Poblano peppers are not normally very hot, so they make a good choice for the family. I happened to have a batch that was significantly hotter than normal today, but OH EM GEE, were they fantastic! This is probably one of my more thorough recipes.

As per Wikipedia:

The poblano is a mild chili pepper originating in the state of PueblaMexico. Dried, it is called a chile ancho(“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat.

This was unpredictable but delectable at the same time!

Savory Stuffed Poblano Peppers
Poblano peppers stuffed with tender grass fed fground beef , turkey and an assortment of tasty veggies.
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  1. 10 peppers
  1. 1 lb grass-fed ground beef
  2. 1 lb ground turkey
  3. 1 pint of mushrooms
  4. fresh basil leaves (approx 4 sprigs, leaves removed)
  5. 1 zucchini
  6. 1/2 lg head of cauliflower
  7. 5 garlic cloves
  8. 1 tbs of chili powder
  9. 1 yellow or red bell pepper
  10. 1 large (or 2 small) fresh jalapeno
  1. First, brown the meats. I actually had my husband do this the night before for me. Using just a little bit of bacon fat and some garlic powder. Season the meat with chili powder as well. At this time, you may want to grill the poblanos slightly to get a light char on the skin.
  2. Secondly, create a small dice of bell peppers, jalapeno, mushrooms, cauliflower, zucchini, garlic and fresh basil leaves. I put all these vegetables together in my food processor and processed to a very fine dice almost granular and the size of rice.
  3. n a large saute pan, put the vegetable mixture with 1 tbs of olive oil and heat thoroughly to combine flavors and quickly cook veggies. The veggies are so small, this should take only a few minutes.
  4. Add the meat/chili powder mixture to the vegetables and thoroughly incorporate.
  5. Now, clean and seed the poblanos removing the tops. Then, stuff the cleaned peppers with the mixture.
  6. Add the peppers to a baking dish, cover with foil and bake at 350 degrees for 20 minutes.
  1. If you are not dairy free, you may want to incorporate a cheese into the stuffing. I had considered crumbled goat cheese, but chose to keep the dairy out of the basic recipe.
  2. Instead, when I served them, I added freshly shredded grassfed Monterey Jack on top of the finished peppers for the members of my family who are primal vs. paleo.
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This entry is brought to us by Leanna Cappucci, The Bedrock Babe. Leanna Cappucci is a certified Holistic Life Coach and Certified Nutrition and Fitness Coach, as well as the founder of Bedrock Living. In addition, Leanna is the mother of 3 very active cave kids. Leanna is also contributor to several Paleo lifestyle magazines as well as a contributor to several national publications regarding nutrition, lifestyle, ancestral health and parenting. You can find Leanna’s blog and more information about her and her natural line of paleo friendly skin care products here.