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Clean15
20 minutes

Ground Beef & Zucchini Stuffed Poblanos

Crema & Red Cabbage Slaw with Pepitas

Cooking time

20 minutes

Servings

2/4

Calories

820 /serving

Oven-baked until they’re piping hot, and then filled with Mexican-spiced ground beef and sautéed zucchini, 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)
  • 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)
  • 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 high-sided pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
64 g
Saturated Fat
17 g
Sodium
1220 mg
Total Carbs
25 g
Sugars
9 g
Protein
43 g
Fibres
7 g
Preparation
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Roast the poblano peppers
Preheat the oven to 450°F. Halve and seed the poblano peppers lengthwise (thoroughly wash your hands and cutting board after to get rid of the spicy pepper oils). 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 well to combine. 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.
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Stuff the peppers & serve
In a small bowl, season the crema with S&P; stir well. Spoon as much beef-zucchini filling as possible into the roasted poblano peppers. Garnish the slaw with the pepitas. Divide the stuffed poblano peppers between your plates. Top with a spoonful of slaw and as much remaining cilantro as you’d like. Serve the remaining lime wedges, seasoned crema and remaining slaw on the side. Bon appétit!

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