Instead of tortillas, these gluten free enchiladas are made with enchilada spiced ground beef stuffed in roasted poblano peppers & covered in the most delicious red sauce!
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
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.