Gluten Free Stuffed Poblano Enchiladas
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Instead of tortillas, these gluten free enchiladas are made with enchilada spiced ground beef stuffed in roasted poblano peppers & covered in the most delicious homemade red enchilada sauce!
I’ve been wanting to make a new stuffed pepper recipe for a while now, and last week, it finally happened!
I decided to make Stuffed Pepper Enchiladas, subbing tortillas for roasted poblano peppers. This is a great way to make enchiladas gluten-free, healthier and with less carbs!
I’ve been making my own gluten-free red enchilada sauce since 2012. It always receives rave reviews and I’m excited to introduce another recipe today utilizing this delicious sauce!
If you’re looking for a slightly spicy, totally flavorful, gluten free dinner recipe, this is the one for you!
Ingredients
- Poblano peppers – the poblanos will need to be roasted. I’m sharing how to roast the poblanos in the oven in this post, but I also have a guide for Roasted Poblano Peppers, that shows you how to roast them on the grill, or on the stove, plus lots of tips and tricks!
- Ground beef – or ground turkey
- Chili powder
- Paprika
- Ground Cumin
- Dried Oregano
- Onion Powder
- Garlic Powder
- Salt
- Beef Broth
- Shredded Cheddar Cheese – to spice things up, you can also use pepper jack or a spicy cheddar!
- Red Enchilada Sauce – click the link for my easy homemade recipe!
Step by step instructions
- Turn the broiler on the oven to high.
- Place the poblano peppers on a baking sheet under the broiler.
- Roast for 5 minutes per side or until black and bubbling.
- Remove the peppers from the oven and set aside to cool.
- Turn the oven from the broiler to bake at 350°F.
- Add the ground beef to a large skillet over medium heat.
- Cook through, then drain any grease.
- Add the chili powder, paprika, cumin, oregano, onion powder, garlic powder and salt.
- Pour the beef broth over the seasoned ground beef.
- Reduce the heat to low and simmer for 10 minutes.
- Slice a large slit down the middle of one side of each poblano pepper (be sure not to cut through the other side of the pepper.)
- Remove the seeds from the middle of the pepper.
Spoon the ground beef into the peppers and place in a large casserole dish.
Pour the enchilada sauce over the stuffed peppers then sprinkle the cheese over the top.
Place in the oven and bake for 15-20 minutes.
Serve with your choice of toppings.
The enchiladas have a nice spice to them, so cooling them down with something like sour cream or a simple Avocado Cream Sauce is a great idea!
I topped them with a drizzle of Litehouse Cotija Cilantro Dressing (a personal fav!)
If you love Mexican food as much as I do, be sure to check out my board of Mexican Recipes on Pinterest, filled with delicious recipes for lunch and dinner!
More Mexican recipes
For more easy Mexican recipes, check out these popular posts!
- Low Carb Nachos
- Vegan Burrito Bowl
- Carne Asada Tacos
- Soy Chorizo Quesadillas
- Chicken Enchiladas with Creamy Avocado Sauce
- Grilled Shrimp Tacos
- Quinoa Chicken Enchilada Casserole
Gluten Free Stuffed Poblano Enchiladas
Ingredients
- 6 large poblano peppers
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup beef broth
- 16 ounces red enchilada sauce, click link for homemade recipe
- 1 cup cheddar cheese, shredded
Instructions
- Turn the broiler on the oven to high.
- Place the poblano peppers on a baking sheet under the broiler.
- Roast for 5 minutes per side or until black and bubbling.
- Remove the peppers from the oven and set aside to cool.
- Turn the oven from the broiler to bake at 350°F.
- Add the ground beef to a large skillet over medium heat.
- Cook through, then drain any grease.
- Add the chili powder, paprika, cumin, oregano, onion powder, garlic powder and salt.
- Pour the beef broth over the seasoned ground beef.
- Reduce the heat to low and simmer for 10 minutes.
- Slice a large slit down the middle of one side of each poblano pepper (be sure not to cut through the other side of the pepper.)
- Remove the seeds from the middle of the pepper.
- Spoon the ground beef into the peppers and place in a large casserole dish.
- Pour the enchilada sauce over the stuffed peppers then sprinkle the cheese over the top.
- Place in the oven and bake for 15-20 minutes.
Notes
Nutrition Facts
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