🇲🇽 Mexican
Cheesy Stuffed Poblanos with Ground Beef
⏱ 50 min
🍞 ~11g
🍽 4 (1 pepper each) servings
⭐ 4/5
⚠️ Estimates only — not medical advice. Carb counts vary by brand and portion. Always verify with your endo or CDCES.
🌍 Cultural note
Chiles rellenos are a Puebla treasure — traditionally battered and fried, but this baked, stuffed version is gentler on insulin and easier on weeknight mamis. Poblanos are mild, smoky, and rarely spicy enough to scare little ones away. *"Suavecito y rico"* — soft and delicious.
Why this recipe is T1D-friendly
- Poblanos themselves are nearly carb-free (about 3g each)
- Ground beef + cheese = protein and fat that keep BG steady
- No breading, no flour, no rice filler — just clean ingredients
Ingredients
- 4 large poblano peppers (3g each)
- 1 lb 85% lean ground beef (0g)
- 1/2 yellow onion, diced (3g total)
- 2 cloves garlic, minced (1g)
- 1 tsp ground cumin (0g)
- 1 tsp chili powder (1g, split across servings)
- 1/2 tsp smoked paprika (0g)
- 1/2 tsp salt + black pepper (0g)
- 1/2 cup canned diced tomatoes, drained (4g total, 1g per serving)
- 1 cup shredded Monterey Jack or Oaxaca cheese (1g per serving)
- 1/4 cup chopped cilantro (0g)
- Sour cream + lime wedges to serve
Directions
- Preheat oven to 400°F. Line a sheet pan with foil.
- Slice each poblano lengthwise on one side (like a pocket) and gently scrape out seeds and ribs. Leave stems intact — they help hold the shape.
- Place poblanos cut-side up on the sheet pan. Roast 8 min to soften.
- Meanwhile, heat a skillet over medium-high. Brown beef with onion, 6-7 min. Drain excess fat.
- Add garlic, cumin, chili powder, paprika, salt, pepper, and tomatoes. Cook 3 min until thickened.
- Stir half the cheese into the warm filling.
- Spoon filling into each poblano. Top with remaining cheese.
- Bake 15 min until cheese is bubbly and golden.
- Garnish with cilantro. Serve with sour cream and lime.
Dash's kid tips 🐆
- Dash's trick: roast the poblanos a little longer (12 min) if your kid is sensitive to "veggie crunch"
- Picky eaters? Mix a spoon of the beef filling onto a tortilla instead — same insulin math
- Leftover filling = epic taco salad lunch the next day