what can be better than a one pan dinner that is also full of veggies, nutrient-dense and delicious? it’s also gluten-free, grain-free, dairy-free and whole30. this stuffed beef poblano & “rice” skillet has all the vibrant flavors of a stuffed poblano without the muss & fuss of charring the poblano, peeling and stuffing. it has a bit of heat but it’s easy to dial down for more particular eaters or babies. I hope you add it to your weeknight recipe list!
the inspiration:
I love all types of stuffed poblanos. the Chile rello en nogada served over christmas with a creamy walnut sauce, beef studded with dried fruits and fresh pomegranate seeds. or, a big fluffy egg-battered then fried Chile relleno bursting with spicy red sauce and oozing with cheese. I also love a simple beef & rice version and that’s what I decided to emulate in this dish.
I have nothing against rice- but I happened to have frozen cauliflower rice on hand. this was the perfect addition to sop up the delicious juices from the ground beef, veggies & spaces and also keep the dish light and fresh. I served this skillet as is but you could also even stuff it in a burrito-sized tortilla or roll in your favorite crispy taco shells.
skillet ingredients:
here is the ingredient line up…
- ground beef: I use a lean ground beef in this recipe to yield a better protein to fat ratio.
- vegetables: red onion, sweet peppers and frozen white corn form the veggie base of this dish.
- bone broth: this adds protein to the dish as well as nutrients. this is my favorite brand.
- fire-roasted tomatoes: you can also use canned tomatoes with green chiles if you like it spicier.
- spices: I use this convenient mild taco seasoning from siete foods.
- cauliflower rice: costco carries this frozen organic cauliflower rice with 6 bags. I love it and use it often!
- fun garnishes: I finish this with fresh avocado and cilantro. you could also add tortilla chips and cheese.
how to make:
this dish is very simple to execute. first, make sure to chop your veggies and pre-measure the spices. you’ll begin by sautéing the vegetables and browning your meat together. add the seasonings and stir in the cauliflower rice and crushed tomatoes until all the water releases and it’s cooked through. finish with the corn and garnishes and dinner is done.
menu ideas:
this stuffed beef poblano & “rice” skillet is great for various occasions:
- weeknight family dinner: serve skillet stand alone with sliced avocado and warmed tortillas.
- family birthday party: serve skillet alongside tortilla chips with my orange peel guacamole and queso.
- sunday supper: serve skillet with sliced avocado and a side of refried black beans.
Stuffed Beef Poblano & “Rice” Skillet
Ingredients
- 1 Tablespoon olive oil
- 1 cup red bell pepper diced small (about 1 medium pepper)
- 1 cup poblano diced small (1-2 peppers)
- 1 cup red onion diced small (about 1/2 large onion)
- 1 pound 85/15 or 93/7 ground beef
- 1 Tablespoon taco seasoning
- 1 teaspoon mineral salt
- 20 turns of fresh-cracked black pepper
- 3 cups frozen cauliflower rice
- 1 cup fire-roasted or crushed tomatoes with green chiles
- 1 cup frozen white corn
- fresh sliced avocado and cilantro to garnish
Instructions
- Heat a large lipped skillet over medium-high heat. Add olive oil, peppers and onion. Saute 2-3 minutes until vegetables begin to soften. Push veggies to exterior edges of the skillet and add ground meat in the middle- breaking up uniformly to brown.
- Sprinkle atop taco seasoning, salt and pepper while you continue to brown the meat and saute the vegetables together. Turn heat down, if needed.
- After beef is cooked, stir in cauliflower rice, coating well in the fat and juices. Saute 5-6 minutes, stirring occasionally, until cauliflower rice has released water.
- Stir in fire roasted tomatoes and corn, turn heat to low and simmer, stirring occasionally, until flavors have melded and skillet has thickened, 15-20 minutes.
- Garnish with fresh sliced avocado and cilantro. Serve solo or with tortilla chips on the side.
