Whole30 Stuffed Poblano Peppers

• Gluten free
• Paleo

• Meat

  • 1 lb Ground beef, grass-fed

• Produce

  • 1 cup Carrots
  • 5 Poblano peppers
  • 1 14.5 oz. can Tomatoes
  • 1 Yellow onion, large

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 1/2 tbsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Coconut oil, organic

Found on farmsteadchic.com

Description

Ingredients

• 2 tbsp. organic coconut oil
• 1 large yellow onion, diced
• 1 lb. grass fed ground beef
• 1 c. shredded carrots
• 1 14.5 oz. can diced fire-roasted tomatoes
• 1½ tbsp. chili powder
• 1 tsp. salt, or more to taste
• ½ tsp. ground black pepper, or more to taste
• 6 poblano peppers

Directions

• Preheat the oven to 425°F.
• Heat the coconut oil over medium-high heat until melted, about 1-2 minutes.
• Add the onion and cook for approximately 3 minutes until it begins to turn translucent.
• Add the ground beef and carrots. Brown 7-8 minutes.
• Add the tomatoes, chili powder, salt and pepper.
• Cook 5 more minutes, or until most of the juice has cooked down.
• Test the meat mixture, and add more salt and pepper to taste if necessary.
• In the meantime, make one slit down the top center of each pepper, carefully avoiding slicing through the bottom as pictured. Clean the peppers, washing the seeds away as well.
• Using a spoon, fill the peppers to capacity with the meat filling.
• Bake at 425°F for 15-20 minutes or until peppers are cooked through and filling is browned.