ArcaMax

And there were plenty of leftovers in the bag. In fact, they had to find a bigger bag.

Check out Chef Kevin Hickey and his Four Season restaurant Allium here: www.alliumchicago.com/people/kevin_hickey

Now that I am back on ZReduction, today’s offering will be fat-free, practically carbohydrate-free, but full of flavor. That’s what I’m all about. Flavor in diet food.

Stuffed Poblano Chilies EASY

Fans of Mexican food will love these. Easy to make and perfect for heating leftovers. Give them a try.

Serves 4

4 poblano peppers, cut in half lengthwise and seeds removed
1.5 pounds of ground sirloin
2 red bell peppers, seeds removed, and cut into dice
1 medium white onion cut into dice
15 ounces of salsa. This can be fresh or jar. Find one with no sugar. I used mild salsa
1/2 tsp of smoked paprika
1 tsp of ground cumin
1/4 tsp of cayenne or to taste
A grating of sea salt or to taste

Preheat oven to 400 degrees

In a large sauté pan lightly spray with olive oil and add the ground beef. Begin cooking it. Add the onion and the red pepper when you have them prepped. They can all cook together. Keep breaking up the meat so it’s in small, bite-sized pieces. When there is no pink left in the meat you can add the salsa and seasonings.

Now you are ready to prep for the oven. Take the pepper halves and lay them in the bottom of a lightly greased casserole pan, cut side up. I used my old lasagna pan because it’s bigger. Then just pour the whole filling on top. I didn’t bother checking to see if every pepper got “stuffed”, and I didn’t have time to stuff them individually, but this works. Just pour it over and spread it out.

Then bake in your oven at 400 degrees for 30 to 40 minutes until the peppers are roasted through and the meat just begins to brown a bit on the top. They will be juicy and flavorful. You can add hot sauce on top if they are not spicy enough for you and you can have a salad on the side to round out your meal.

Enjoy!
Cheers,
Zola