Today’s dish is not only EYHO on a budget dinner number 3, but it is a delicious twist with a kick on the classic stuffed pepper.
I have always been a fan of traditional stuffed peppers. You can make them million different ways; ground beef, ground turkey, veggie, Mexican–you name it, you can stuff it in a pepper. Not only are stuffed peppers delicious, they cost effective and healthy–my corner stones in making a meal.
Here is our price breakdown for this meal:
Pasilla Peppers: 2.23
Sprouts All-Natural Grass Fed Ground Beef: 4.38
Riced Cauliflower: 2.50
Total Cost: 11.61
This recipe offers all of the same great elements of a stuff pepper, but with a bit of added spice and bolder flavor. Pasilla Peppers are a mild to medium-hot pepper depending on the batch you purchase. They are rich in flavor and their long shape allows for lots of great stuffing and flavor to be added in and packed down to the bottom.
When the seeds and veins are removed from the pepper, a good amount of the heat will go too, leaving the perfect bite behind.
Additionally, sweating these peppers and removing just a layer or so of the skin, allows them to become soft and creamy with just a little snap left in them—basically the ideal texture for a pepper. Pair this with a little bit of Cauliflower Spanish rice and you’ve got yourself one flavorful and cost effective meal!
This is the perfect dish to change up your weekly dinners, and get you out of your comfort zone a little with trying a Pasilla Peppers.
Enjoy, and eat your Hartt out!
- 4 pasilla peppers
- 1 pound ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon flour
- ½ teaspoon chipotle powder
- ½ teaspoon cumin
- 1 cup cheese of choice
- 1 bag Sprouts Organic Frozen Cauliflower Rice
- 3 Tablespoons Sprouts Fire Roasted Salsa
- In a large skillet over high heat blacken peppers on all sides, roughly 4-5 seconds per sides until skin starts to pop and puff up.
- Remove peppers from heat and place into a large Tupperware or large ziploc bag to keep them air tight and lock in the steam. Set peppers aside to steam.
- In the same large skillet, brown ground beef over medium heat. Once brown and crumbled, move beef to one side of the skillet separating it from the drippings by slightly tilting pan.
- Whisk all seasonings into pan drippings creating a rue-like texture. When lumps are smooth mix meat into the rue and remove from the heat. Add cheese into meat and mix, set aside to cool.
- Remove peppers from Tupperware or bag and peel off about 30-40% of the raised skin to soften the pepper.
- Remove the top of the pepper to stuff by carefully removing the stem from the top using a small knife.
- When stem is removed, reach inside of the hole created and scrape sides of the pepper with a spoon to remove all seeds and veins.
- Stuff peppers with meat and cheese mixture using spoon to gently compress to the bottom of the pepper. Plan for approximately 1 quarter pound of meat per pepper.
- Replace stem in stuffed pepper and put in oven safe dish. Place in the oven for 10 minutes at 350.
- While peppers are in the oven follow cooking instructions on Sprouts Cauliflower Rice. I chose to microwave and add in 3 tablespoons of Sprouts Fire Roasted Salsa to create Spanish rice.
- Remove peppers from oven and serve over Spanish Cauliflower Rice topped with fresh chopped cilantro.
Don’t forget to pin the below recipe for Stuffed Pasilla Peppers & Cauliflower Rice for later!