Oven-Roasted Chile Rellenos Stuffed with Grass-Fed Beef
Servings: 7–8
Preparation Time: approximately 1 hour
Ingredients:
- 5 tablespoons coconut oil
- 7–9 poblano peppers
- 1 pound ground grass-fed beef
- 1 small white onion, chopped
- 1 teaspoon cumin powder
- 1 16-ounce can tomato sauce
- 2 tablespoons flour
- 1/2 cup water
- 3–4 tablespoons chili powder
- 1 teaspoon Himalayan Pink Salt
- 1 teaspoon garlic powder or 1 clove raw garlic crushed
- shredded cheese, topping
Directions:
Heat oven to 400 degrees F.
Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in a casserole dish (side by side) and place in the oven, turning over when the outsides becomes “roasted” and skin begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10–15 minutes per side.)
Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.
When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stems and seeds and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with the ground beef mixture and top with grated cheese.
Using the same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic, and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.
Remove from the oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.
Marijah from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here!
