Enchilada Stuffed Peppers-1

This recipe originally comes from Against All Grain. I modified it slightly to fit my family’s tastes and to make it slightly easier. There is some prep work involved, but in the end you get a delicious homemade tomatillo salsa and a dish that pleases many palates.

These enchilada stuffed peppers are a paleo friendly hispanic dish with a generous helping of beef. The combination of warming flavors from the sweet potato and poblano peppers mixed with the mild spice of the verde sauce make this the perfect fall dish.  If you intend on using this meal throughout the week, stop at the end of step 4 and place the ground beef mixture and the sauce in the fridge for later. This way, the meal can be prepped and will hold in the fridge for days on end.

To meet my macros, I add a serving of brown rice to this meal.

SERVES: 4  PREP TIME: 20 mins

COOK TIME: 45 mins TOTAL TIME: 65 mins

INGREDIENTS:

Salsa

  • 2 pounds tomatillos, husked and rinsed
  • 1 to 2 serrano chilies (want it spicy? use 2!)
  • 1/2 yellow onion, roasted (see below)
  • 3-5 garlic cloves, roasted (see below)
  • 1 teaspoon sea salt

Peppers

  • 4 large Poblano peppers
  • 2 pounds ground beef
  • 1½ cups diced sweet potatoes, peeled
  • ½ cup yellow onion, diced
  • 3 cups baby spinach
  • 2½ teaspoons sea salt
  • 2 teaspoons ground cumin
  • 1½ teaspoon chili powder

INSTRUCTIONS:

  • Preheat oven to 400 degrees F.
  • Allow the garlic, serranos, and onion to roast while preparing the other parts of the meal. Chop the top of a head of garlic, brush the cut top with olive oil and wrap it in foil. Peel your onion half and place the onion, serannos and wrapped garlic on a lined and oiled cookie sheet. Roast for 20-30 minutes, until both can be easily pierced with a form. *The onion and serranos will most likely need to be removed before the garlic.
  • Bring a large pot of water to a boil over high heat. Boil the tomatillos and serrano pepper for 10-15 minutes, or until the skins have shriveled slightly and the fruit has turned a dull army green. Drain and remove any stems.
  • Meanwhile, brown the beef in a deep skillet over medium heat until cooked through. Drain the grease and return the beef to the pan. Add the sweet potatoes, onion, spinach, and spices. Sauté for 15 minutes until the vegetables have softened slightly.
  • To make the sauce: add the tomatillos and serrano peppers to a blender or food processor. Blend with the onion, garlic, and sea salt until smooth.
  • Cut a slit lengthwise on the top of each pepper. Gently scrape out the seeds from the inside the peppers and discard.
  • Stuff each pepper generously with the mixture being careful not to tear the pepper.
  • Spoon ¼ cup sauce over each pepper. Pour the remaining sauce into the bottom of a large baking dish and arrange the peppers in the dish.
  • Bake at 375 degrees, covered, for 15 minutes, then uncovered for 15 minutes until the peppers are soft and the sauce is hot.
  • Serve with avocado or guacamole.

MACROS:

1 stuffed pepper with salsa:  470 calories, 38g carbs, 16g sugar, 12g fat, 52g protein

33% carbs, 23% fat, 44% protein

Click the recipe card below for a printable version

EnchiladaPeppers

Recipe originally from the book Against All Grain by Danielle Walker.

Written by Dillon Gates:
Aspiring Personal trainer, stunt double, entrepenuer, ninja warrior veteran, and graduate.
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