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 and healthier!

I posted a gluten-free red enchilada sauce recipe in 2012, which I made for my gluten-intolerant brother when I was home for Christmas. It has since been very popular in my family and on the blog, and I’m excited to introduce another recipe today utilizing this delicious sauce!

If you’re looking for a slightly spicy, totally flavorful, new dinner recipe, this is the one for you!

Ingredients

• 6 large poblano peppers
• 1 ½ lb ground beef
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ cup beef broth
• 1 cup cheddar (or spicy cheddar) cheese (grated)

Enchilada Sauce

• 1 tbsp olive oil
• 3 garlic cloves (minced)
• 4 tomatoes (pureed)
• 12 oz can tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp cocoa powder
• 1 tsp onion powder

Prepare the sauce by adding the olive oil to a large pot over medium heat. Add the minced garlic to the oil when hot. Saute the garlic for 1-2 minutes, then add the pureed tomatoes, tomato paste and beef broth. Combine and cook for an additional 2-3 minutes.

Add the chili powder, cumin, oregano, cocoa powder and onion powder.

Combine well then bring the sauce to a boil. Reduce to a simmer and allow to cook for 15 minutes.

While the sauce is cooking, turn the broiler on to high.

Place the poblano peppers on a baking sheet under the broiler. Cook 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°.

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 this “Mexican Food Mayhem” board on Pinterest, filled with delicious recipes for lunch, dinner, spring or winter!

♣ Vegetarian Option: Substitute soy chorizo or veggie crumbles for the ground beef, and use vegetable broth instead of beef broth to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free. Make sure the beef broth used is gluten free.