Tex-Mex Stuffed Poblano Peppers

Okay, so it's a new year and we all know what that means...... Weight loss time!!!  Yep, I'm taking a new course and making some changes to my cooking to live a healthier lifestyle.  So, after much deliberation I decided that I will go ahead and blog my healthier recipes as I come up with them.  What's one of the types of food that is so yummy yet usually not healthy?? Mexican, more correctly Tex-Mex!  Oh, this Texas girl loves her some spicy food!!!  I decided that I would do my own take on a healthy Tex-Mex meal.  Tons of flavor without the fat. Sound good? Good, because it was yummy!

Tex-Mex Stuffed Poblano Peppers:

Serves 4


4 large poblano peppers, halved and seeded
1 small onion, diced
2 cloves garlic, minced
1 lb. extra lean ground beef
1 14oz can Mexican style diced tomatoes (or Rotel)
1TB chili powder
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp Mexican oregano
1c water
1/2c cilantro, chopped
Nutritional yeast

Preheat oven to 375°.  Place the halved poblano peppers on a baking sheet sprayed with non-stick spray.  In a large skillet sprayed with non-stick spray, heat over medium heat.  Add onion and ground beef, breaking up into small pieces and cook until beef is browned and onion is soft.  Add in the garlic and stir for one minute.  Add in all your dry seasonings and stir for one more minute.  Pour the water and tomatoes in the pan, and bring to a boil, and reduce to a simmer over med-low heat for 5 minutes, stirring occasionally.  (There will be liquid left in the pan. It's okay.)  Stir in most of the chopped cilantro.  Carefully fill the pepper halves with the meat mixture and liquid.  Top with nutritional yeast, or cheese if you aren't watching your weight. Bake for about 30-35 minutes or until the peppers are soft (when pierced with a fork).  Top with the extra cilantro, and some salsa.  Great served with brown rice with some salsa mixed in at the end.