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Low carb, ready in 15 min!
20 minutes

Ground Beef Stuffed Poblanos

Crema & Red Cabbage Slaw with Pepitas

Cooking time

20 minutes




790 /serving

Oven-baked until they’re piping hot, and then filled with garlicky Mexican-spiced ground beef, these stuffed poblano peppers are overflowing with flavour. Plate them alongside a pretty pink-hued cabbage slaw, spritzed with citrus juice and topped with crunchy pepitas. Sure to make an impression when drizzled with a luscious crema and fresh cilantro, this is a tasty, colourful and surprisingly easy main to make in a mere 20 minutes.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 150g Shredded red cabbage
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 2 Poblano peppers
  • 30ml Tomato paste
  • 25g Roasted pepitas (pumpkin seeds)
  • 60ml Crema
  • 15g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
60 g
Saturated Fat
17 g
1220 mg
Total Carb
25 g
8 g
43 g
7 g
a picture
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, ½ the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway, 14 to 16 min., until softened and browned. Transfer to a plate.
a picture
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the beef* and tomato paste; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
a picture
Make the slaw
Quarter the lime. Roughly chop the cilantro leaves and stems. In a large bowl, add the juice from up to ½ the lime wedges and 3 tbsp olive oil (double for 4 portions); season with S&P and stir well. Add the cabbage and up to ½ the cilantro; toss well.
a picture
Finish & serve
In a small bowl, season the crema with S&P; stir well. Spoon as much filling as possible into the poblanos. Garnish the slaw with the pepitas. Divide the poblanos between your plates. Top with a spoonful of slaw and the remaining cilantro. Serve the crema, remaining lime wedges and remaining slaw on the side. Bon appétit!

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