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Stuffing poblano peppers is a fun way to spice things up in the kitchen. If you aren’t a fan of spice, I would stop reading now and just ignore this post; however, if you are a fan, feast your eyes on the bad boy below—Beef and Sweet Potato Stuffed Poblano Peppers! SO GOOD. This Whole 30 and paleo-approved dinner is easy to prepare and packed full of flavor. We especially love the sweetness from the sweet potato combined with the spiciness from the poblano–a match made in heaven! Give these Beef and Sweet Potato Stuffed Poblano Peppers a try and if you aren’t making this for 4 people, we recommend you make all of the beef/sweet potato mixture to save for a killer breakfast hash in the morning!
- 4 poblano peppers
- 1 small diced sweet potato (about 1 cup)
- 1 lb. grass-fed ground beef
- salt, to taste
- black pepper, to taste
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 tsp. cumin
- 1 clove garlic, minced
- 1/2 cup salsa of choice (make sure it’s whole 30 approved!)
- 1/4 cup freshly chopped cilantro
- Heat two tbsp. olive oil over medium high heat. Saute sweet potatoes with a little salt and pepper until tender, about 7 minutes. Remove from heat, set aside.
- In same skillet, add the ground beef, 1/2 tsp. pakrika, 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. salt, 1/4 tsp. pepper and one clove of minced garlic. Brown the meat, breaking it up until cooked through (no longer pink).
- Drain off excess fat from the meat. Turn heat down to low, place your the sweet potatoes back in skillet with the drained meat and add 1/2 cup of whole 30 approved salsa (we love Jo. T Garcia’s medium salsa). Stir in 1/4 cup freshly chopped cilantro. Cover and keep warm while you prepare the poblano peppers.
- Turn the oven on Broil. Place your poblanos on a baking sheet and then in the oven on the top rack, directly under the broiler. Turn every few minutes until they are charred on all sides. Remove the poblanos from the oven.
- Place the poblanos in a brown paper or zip lock bag. Fold the bag closed and let the poblanos steam for about 5 minutes.
- Remove the poblanos from the bag and peel off the charred skin. Cut a slit lengthwise down each one and using a spoon carefully remove the seeds.
- Place the poblano peppers, slit side up, on a plate. Stuff them with the ground beef blend and serve over Cilantro Lime Cauliflower Rice (optional). Enjoy!