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20 minutes

Carb-Wise: Beef Chili Verde Stuffed Poblano Peppers

with Spiced Sour Cream & Fresh Tomato Salsa

Cooking time

20 minutes




440 /serving

These peppers runneth over! Let the meaty goodness of a robust ground beef chili spill onto your plates. The full-bodied flavour comes courtesy of a good dose of salsa verde and a splash of vinegar playing off smoky, herby, warmly spiced notes from our Mexican-themed seasoning blend. Stuff it into roasted poblanos, load on some zingy tomato and onion salsa, and dollop the spiced sour cream for two kinds of cool contrast.

We will send you:

  • 250g Ground beef
  • 2 Tomatoes
  • 2 Poblano peppers (or green peppers)
  • 1 Onion (or shallot)
  • 100ml Salsa verde
  • 15ml Apple cider vinegar
  • 30g Vegetable demi-glace
  • 43ml Sour cream
  • 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)

Contains: Milk, Sulphites

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
10 g
530 mg
Total Carb
21 g
11 g
29 g
4 g
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Roast the poblanos
Preheat the oven to 450°F. Halve and seed the poblanos lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down and roast, flipping halfway, 16 to 18 min., until softened and browned. Transfer to a plate.
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Mise en place
Meanwhile, small-dice the tomatoes. Halve, peel and small-dice the onion. In a small bowl, combine the sour cream and a pinch of the remaining spices.
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Make the chili verde
In a large pan, heat a drizzle of oil on medium-high. Sauté ⅔ of the onion, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace, salsa verde, ½ the vinegar and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is coated.
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Make the salsa
Meanwhile, in a second small bowl, combine the tomatoes, remaining onion and vinegar, a drizzle of oil and S&P.
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Plate your dish
Divide the poblanos between your plates. Stuff with the chili verde. Top with the salsa and spiced sour cream. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.