Tucson Stuffed Poblanos with Beef, Zucchini, and Avocado
A Tucson-style stuffed poblano dinner with ground beef, sweet onion, tomato, and zucchini, finished with avocado. It keeps the Sonoran flavor profile but avoids repeating your saved carne asada bowls.
Ingredients
- Kroger® 93/7 Ground Beef Roll 1 LB 1 lb $8.49
- Fresh Poblano Peppers 4 medium peppers (about 1 lb) $2.69
- Zucchini 1 lb, diced small $1.29
- Jumbo Sweet Onions 1/2 lb, diced $1.19
- Fresh Roma Tomato 1 lb, diced $1.29
- Fresh Large Ripe Avocado 1 each, sliced $0.99
- Garlic 2 cloves, minced $0.69
- Organic Cilantro 2 tablespoons chopped $1.19
- pantry: cooked rice 1 cup
- pantry: olive oil 1 tablespoon
- pantry: ground cumin 1 teaspoon
- pantry: chili powder 1 teaspoon
- pantry: salt to taste
- pantry: black pepper to taste
Instructions
- Preheat oven to 425°F. Halve 4 poblano peppers lengthwise and remove seeds. Brush lightly with oil and place cut-side up on a sheet pan.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 lb diced sweet onion and cook 3 minutes. Add 2 minced garlic cloves and cook 30 seconds.
- Add 1 lb ground beef, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper. Cook until browned, breaking it up, about 6 minutes.
- Stir in 1 lb diced roma tomato and 1 lb diced zucchini. Cook 5-7 minutes until the vegetables soften and excess moisture cooks off.
- Stir in 1 cup cooked rice and 2 tablespoons chopped cilantro. Adjust seasoning.
- Fill the poblano halves with the beef mixture. Roast 15-18 minutes until the peppers are tender and lightly blistered.
- Plate 2 stuffed poblano halves per person and top with sliced avocado. Spoon any extra beef mixture around the peppers for a full plated look.
Cook time: 45 minutes
Estimated cost: $9-12
Health notes: Protein-forward with vegetables; moderate carbs depending on rice. About 600 calories per serving.
Drink pairing: Mexican lager or a fruity Zinfandel.