Stuffed Poblano Peppers (GAPS & Paleo Friendly)

A comforting, taco-night–style dinner without grains or processed fillers.

These stuffed poblano peppers offer familiar flavors in a nourishing, gut-supportive form. Poblanos are mild and slightly sweet when roasted, making them a great option for kids and sensory-sensitive eaters. This recipe is naturally grain-free, gluten-free, and adaptable for Full GAPS. My daughter on the spectrum may not eat the full stuffed pepper but enjoys the meat filling.

Ingredients (Serves 4–5)

• 4 large poblano peppers

• 1½ lbs ground beef or turkey (pasture-raised if possible)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp sea salt (to taste)

• 1 tsp ground cumin

• ½ tsp smoked paprika (optional)

• ½ tsp dried oregano

• 2–3 tbsp homemade broth or water (for moisture)

Optional toppings (Advanced GAPS only):

• Grated aged cheddar or parmesan

• Fresh cilantro or green onions

• Avocado slices or avocado cream sauce

Instructions

1. Prepare the peppers

   • Preheat oven to 375°F (190°C).

   • Slice poblanos lengthwise and remove seeds and membranes.

   • Place cut-side up on a baking sheet and lightly brush with animal fat or olive oil.

   • Bake for 10–12 minutes to soften slightly.

2. Make the filling

   • In a skillet, sauté onion in fat over medium heat until soft.

   • Add garlic and cook briefly.

   • Add ground meat, salt, and spices.

   • Cook until just done, adding broth to keep mixture moist.

3. Stuff & bake

   • Fill each pepper generously with meat mixture.

   • Top with cheese if using.

   • Bake uncovered for 20–25 minutes, until peppers are tender and filling is bubbling.

4. Rest & serve

   • Let cool slightly before serving (flavors settle and texture improves).