This recipe for Enchilada Stuffed Peppers with Chile Verde Sauce was actually created when I was participating in Diane Sanfilippo's 21-day-sugar-detox, so it is fitting that I am sharing it today. I just spent the last hour chatting it up with Diane, author of Practical Paleo, for the recording of this week's Balanced Bites podcast. Her usual co-host Liz was unavailable so I was asked to fill in! How could you say no to an hour of girl-talk where everything from bowels to babies was discussed? Somehow both of those ‘b' words always seem to weasel their way into my daily conversation. Such is life when you have a digestive disease and a toddler.
I was never a fan of stuffed peppers growing up, but I think that is because they were usually so full of rice or another grain that the flavor always seemed lost on me. However, I've had a recent obsession with Mexican food and am a total sucker for a chile verde sauce so I combined these two to make my own version of Enchilada Stuffed Peppers with Chile Verde Sauce. Poblano peppers are fairly mild once their seeds are removed and are a large, flavorful pepper perfect for stuffing. I sautéed a mix of ground beef, sweet potatoes, carrots, and spinach and seasoned them with mexican seasonings before stuffing it into these smokey peppers and topping it with my homemade tomatillo sauce. We had extra stuffing that we used with eggs the next morning as well and it made for a killer breakfast!
Diane and I talked a lot about my struggle with ulcerative colitis before going Paleo and what my diet looks like these days, moved on to some tips on how to best feed your children, and finished by dishing a little about my upcoming book! The podcast will be up later today so make sure to download it for free! If you ever have free time (which who are we kidding most of you are moms!), in the car or when you're cleaning the house, this podcast is always so fun to listen to and they both are a wealth of knowledge. You can go back and listen to all of their apst 87 episodes too if you really have a lot of down time.
YUM!!!! So glad these won – can’t wait to make these!!
Question though…is a pasilla the same as a poblano? I live in Chicago and have never seen a pasilla pepper (even though my neighborhood is very Puerto Rican and we have every pepper known to man around us…) The peppers in the picture above look like poblanos to me – and when I looked on-line for pasilla’s – the web seemed to say these are usually dried. Maybe this is a regional name thing??
Against All Grain
They’re not the same, but very similar! I’ve never tried it with a pasilla pepper, but I’m sure it would work just fine! Try it out and let me know how it works 🙂
These look fantastic. I’m a HUGE fan of stuffed peppers, love them! I am pinning this to make soon. That sauce looks great!
Have a great weekend.
I made these for dinner tonight – a total winner! Thanks for the great recipe, Danielle. I look forward to your book.
Caralyn @ glutenfreehappytummy
what a gorgeous dish!! rustically fabulous!
Tried these, and they are a new favorite in the house! Since going grain free/Paleo, one thing my husband and I miss the most is TexMex (we are in Texas, and everything TexMex is covered in cheese. And oh the tortilla chips!) This is a great meal to satisfy our want of Mexican food. SO good, and now I’ve rediscovered tomatillos!
Thanks for such a great recipe!
This was really delicious, thank you. My husband said they were a perfect balance of heartiness from the filling and lightness from the pepper – and I agree. He also requested I make it again. I love your site and have had success with almost everything I’ve made (quite a bit). Yours is the first site I recommend when my friends show interest in paleo/gluten free eating. Thank you for all your hard work!
Hey, these look delicious! I had a question, I just read through your interview with Diane Sanfilippi, and I was wondering if you could give me some advice about the SCD diet. I’ve had crohns disease for about 2 years now, and I started the diet 3 months ago, and weaned myself off of my medication. (I was on an immunosuppressant) I’ve started feeling sick again, and I was just curious what your advice to me would be if I should change up my diet or not, cause you said that’s what you had done. No pressure if it’s too hard of a question to ask, I’m just kinda trying to get advice anywhere I can get :). Thank you
Against All Grain
If you’re not feeling relief I would suggest trying the paleo autoimmune protocall and also seeing a naturopath.
These look amazing. Can’t wait to try them.
These are fabulous!! I’ve been stuffing these peppers for a while now but you’ve mastered the filling it was tasty. I also parboil the whole pepper just enough to soften it to make for easier deseeding and filling. It also helps in the baking process making them easier to cut with my fork.
just made this tonight! it was awesome!
Great recipe thanks!
The best part I have noticed about SCD and Paleo foods is how bright and fragrant food is.
I had forgotten, now memories of food from the garden from my childhood flow back to me.
The stuffed pepper recipe is definately on my list to try.
Do you think it would be possible and safe to make the sauce, brown the meat, and stuff the peppers ahead of time, then put the peppers as sauce in the pan and bake later (8-9 hours later)? This recipe looks awesome and (crossing fingers) like it might be a good weekday dinner.
Against All Grain
Should be ok!
These look amazing! I’m single and do a lot of cooking ahead of time, how long do you think they would stay good in the fridge? Could they possibly be frozen?
I don’t typically write reviews, but this recipe is amazing! Great combination of flavors. Quick tip – wear gloves if you have sensitive skin when handling the Pablanos – I’m feeling the burn!
Made these tonight. Delicious. Will become a regular meal in the rotation at our house. I took Cristie’s advice and parboiled the pasilla peppers. Made deseeding and filling very easy as peppers were more pliable and they were soft and perfect after cooking.
This looks delish! I have everything on had except the tomatillos and Poblano peppers!
Love when I have most of what I need at home already!