Happy Monday, guys! Today I’m sharing another HEALTHY recipe with y’all! Like many of my concoctions, I take a traditional dishes and put my “clean” spin on it. This meal is gluten free, diary free, paleo and filled with delish Mexican flavors!
Please note this recipe takes a little longer than my others I have posted as you need to roast the poblano peppers, peel them and de-seed them. It’s not difficult – just an extra step. Trust me, it’s worth it!
I love casseroles! Not only do they remind me of my childhood and make me feel a sense of comfort, but they are also great when entertaining or to make in advance for your family. This is a great dish to whip together on Sunday to have for the week ahead.
I’m happy to say the ground grass-feed meat I used for my chile relleno was from a local Idaho ranch, Silver Spring. As you can probably tell, eating healthy, organic, whole foods is very important to me. That means quality meat is high on my priority list. Silver Spring Ranch believes in chemical-free farming, with their cattle eating the very best grasses and legumes and using no hormones. YAS please! If you’re interested in ordering meat from Silver Spring Ranch – email: [email protected]o.com, and receive 10% off with the code: SBK10!!
Ok, let me break this recipe downnnnn…
(makes 8 servings)
gluten free, dairy free and paleo
6 poblano peppers
1 lb ground grass-feed beef – thanks to Silver Spring Ranch for providing my meat!
1 Tbsp olive oil
1 sweet onion chopped
2 garlic cloves minced
1/2 tsp paprika
1 tsp coriander
1 tsp sea salt
1 tsp black pepper
1/2 cayenne pepper
8 large eggs
1 head of cauliflower chopped
2 bunches of green onion
Garnishes – cilantro, diced avocado, Siete grain-free chips, hot sauce
1. Set your oven to broil. Place all 6 poblano peppers on a foil lined cookie tray and broil for 5 minutes on one side, flip and broil 5-7 minutes on the other side. Rotate and roast until skins on all sides are semi-charred, brown or loose, possibly another 3-5 minutes.
2. While peppers are broiling, place olive oil, onions and minced garlic in sauce pan over medium heat. Once onions are translucent, add beef. After 5 minutes of meat cooking, stir in spices: paprika, coriander, ½ teaspoon sea salt, ½ teaspoon black pepper and cayenne pepper. Continue cooking until meat is no longer pink inside. Set aside until we are ready to stuff peppers.
3. When the peppers are finished broiling, remove them from the oven and transfer them to a glass dish with a lid. Let them sit for 10-15 minutes.
4. Preheat oven to 375
5. While the peppers are sitting, whisk together 8 eggs in a bowl. Add ½ teaspoon black pepper, 1 teaspoon sea salt.
6. Remove the peppers from the dish and gently peel the outer skin of the peppers. Be VERY careful when working with the peppers as they tear easily. Cut off the tops, remove the seeds with a spoon and set aside.
7. Stuff each poblano pepper with the meat mixture and set into a 9×12″ baking dish evenly spaced. If there is extra meat mixture, sprinkle it around baking dish.
8. Pour the eggs between the peppers, place cauliflower pieces in the gaps and sprinkle the top of the casserole with green onions.
9. Bake for 30 minutes or until a toothpick comes out clean from inserting into the egg.
10. Take out of the oven and let cool for 5-10 minutes.
11. Cut into eight pieces and dish up.
12. Add your favorite garnishes – cilantro, avocado, chips, hot sauce, etc. ENJOY!
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