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Clean15
20 minutes
Spicy

Ground Beef & Zucchini Stuffed Poblanos

Crema & Red Cabbage Slaw with Pepitas

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

These oven-baked, beef-stuffed poblano peppers are overflowing with bold, savoury flavours and make for a tasty, colourful and surprisingly easy meal to make. Served next to a citrusy, pink-hued slaw topped with pepitas, this main is sure to make an impression when drizzled with a luscious crema and fresh cilantro.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 100g Shredded red cabbage
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 1 Zucchini
  • 2 Poblano peppers
  • 30ml Tomato paste
  • 25g Roasted pepitas (pumpkin seeds)
  • 30ml Crema
  • 15g Marvellous Mexico spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame seeds

You will need:

Large high-sided pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
15 g
Sodium
1190 mg
Total Carbs
24 g
Sugars
8 g
Protein
42 g
Fibres
7 g
Preparation
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Roast the poblano peppers
Preheat the oven to 450°F. Halve and core the poblano peppers lengthwise. Place the poblano peppers, cut-sides down, on a lined sheet pan and drizzle with oil; season with ⅓ of the spice blend and S&P. Roast, flipping halfway through, 14 to 16 minutes, until softened and browned. Transfer to a plate.
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Start the filling
While the poblano peppers roast, quarter the zucchini lengthwise; thinly slice crosswise. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the zucchini and sauté, stirring occasionally, 4 to 5 minutes, until most of the liquid from the zucchini has evaporated. Transfer to a bowl and reserve the pan.
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Make the slaw
While the zucchini cooks, quarter the lime. Roughly chop the cilantro leaves and stems. In a large bowl, add the juice from up to ½ the lime wedges (to taste) and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Stir to combine thoroughly. Add the cabbage and up to ½ the cilantro (to taste). Toss well.
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Finish the filling
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef* and tomato paste; season with ½ the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through. Add the sautéed zucchini; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until the flavours have combined.
a picture
Stuff the peppers & serve
In a small bowl, season the crema with S&P; stir to combine thoroughly. Spoon as much of the beef-zucchini filling as possible into the roasted poblano peppers. Serve any remaining filling on the side. Divide the stuffed poblano peppers between your plates. Top them with as much remaining cilantro as you’d like. Garnish the slaw with the pepitas and the dish with the remaining lime wedges. Serve the seasoned crema and slaw on the side. Bon appétit!

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