Enchilada Inspired Stuffed Poblano's- Low Carb Friendly

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First off, I must apologize for neglecting my blog lately. Life gets busy with work and family. I've also been displaced since we sold our home at the end of December. So, I haven't really had a great kitchen, and a lot of our stuff is in storage. Who knew we'd be waiting for almost 9 months for a Short Sale. Hopefully, we'll be able to move in soon. :/ A functional kitchen = a happy and willing cook.

In the next two weeks, I have two beach vacations, so I've been trying to watch my calories, carbs and all of that fun stuff. Tonight I was craving enchiladas, but I wanted to do something lower calorie, as well as to use up some poblano peppers before they went bad. I must say, these were absolutely delicious. They were filling and they satisfied my enchilada craving. If you don't eat red meat, turkey or chicken would be a great substitute. Enjoy!

Ingredients

·         4 poblano peppers, cut lengthwise and seeded.

·         1 tablespoon olive oil

·         1 small onion, diced

·         3 cloves of garlic, minced

·         1 lb lean ground beef

·         1 6 ounce can diced green chiles

·         1 6 ounce can black diced olives

·         Salt and pepper to taste

·         2-3 low carb tortillas, cut in to small strips

·         1 cup of red enchilada sauce

·         ½ cheddar (or blend of cheese)

·         A few dollops of sour cream (optional)

 

Instructions

Preheat your oven to 375 degrees. Heat a large skillet. Add olive oil and diced onion. Sauté for 3 minutes. Add minced garlic and ground beef. Cook beef until browned. Add green chile’s, olives, salt, pepper and tortillas. Mix together. Place the peppers in a greased baking dish. Stuff the halved poblano’s with the mixture. Evenly distribute the enchilada sauce over the peppers. Top each pepper with cheese and bake covered for 45 minutes. Top with sour cream (optional).