Stuffed Poblano Peppers - PCOS-Friendly Recipe
This Stuffed Poblano Peppers is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 8 large poblano peppers
- 4 dried ancho chiles
- 2 tablespoons canola oil
- 3 cups chopped onion
- 10 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper
- 12 ounces 90% lean ground sirloin
- 4 ounces 1/3-less-fat cream cheese, softened
- 1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice)
- 6 ounces queso fresco, crumbled and divided (about 1 1/2 cups)
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 2 teaspoons sugar
- 2 (14.5-ounce) cans unsalted diced tomatoes, undrained
- Cooking spray
- 1/4 cup cilantro leaves
Instructions
- Preheat broiler.
- Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
- While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
- Reduce oven temperature to 400 °.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
- Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400 ° for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.
- TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.
- TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Brown Rice.
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Frequently Asked Questions
Yes, this Stuffed Poblano Peppers recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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