This is a delicious low carb, low fat, low sodium dish. And for me, it's made with leftover beans and beef, which makes it even better.
This would also be delicious cooked on the grill I bet, or even in a crock pot.
1I used leftover shredded beef, but you could also use cooked ground beef, chicken, or pork. This is the way I like to make shredded beef, you get some delicious low fat, low sodium beef stock as a bonus. Beef Stock and shredded beef
2This is the bean recipe I ALWAYS use. It's no frills, no fuss, and no fail. But if I did not have some fresh beans cooked, I would use some Bush's or Goya Pinto beans. Just drain and rinse them first. Pinto or Anasazi Beans
3I shredded some cheddar cheese, mixed it in with some shredded beef and some drained pinto beans.
4I made a slit down one side of the pepper and took out what few seeds were inside.
5Then I gently stuffed my mixture inside, and used a little more olive oil and black pepper and rubbed on the outside of the Poblano.
6Place on a small baking sheet and bake for about 45 min. in a 375° oven. You could also par-boil the poblano for a few minutes before stuffing for a softer pepper, I enjoy a crunch to mine so I don't par-boil.
NOTE: top beef with a little more cheese last 5 min of baking if desired.
7Serve with sour cream and some diced tomato, onion and chopped cilantro.