Stuffed peppers are a tasty way to serve a hearty crockpot dinner! This Mexican inspired dish is packed full of ground beef, celery, and diced tomatoes.
How To Make Stuffed Poblano Peppers
Bite into this spicy yet flavorful finger snack with our Stuffed Poblano Peppers recipe. We've infused delicious Monterey Jack cheese to offset the heat as the tomatoes, ground beef, and celery gives a juicy aftermath. Let it cook in crockpot overnight for a warm, ready-to-eat snack the next day!
Ingredients
- 6 poblano peppers
- 1 lb ground beef
- ⅓ cup celery, chopped
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 2 tsp black pepper
- 1 tsp cumin, ground
- 1 tomatoes, divided
- 1 ½ cup Monterey Jack cheese, shredded
Instructions
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Remove the top of the peppers and core them.
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In a bowl, combine the beef, celery, onions, garlic, pepper, cumin, and ¼ cup tomatoes.
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Divide the mixture and spoon them into the peppers.
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Arrange them in a crockpot in a single layer.
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Pour the rest of the tomatoes on top and cover.
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Cook on low for 8 hours.
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With 30 minutes remaining, top the peppers with shredded cheese until it is melted.
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Serve warm and savor the crisp, juicy Stuffed Poblano Peppers!
Nutrition
- Sugar: 5g
- :
- Calcium: 255mg
- Calories: 342kcal
- Carbohydrates: 10g
- Cholesterol: 79mg
- Fat: 24g
- Fiber: 3g
- Iron: 2mg
- Potassium: 558mg
- Protein: 22g
- Saturated Fat: 11g
- Sodium: 213mg
- Vitamin A: 854IU
- Vitamin C: 101mg
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