15-Minute Homemade Beef Lo Mein with Bok Choy

This is crazy! It takes my delivery guy like 30 minutes to come to my house, so I gotta start making this easy beel lo mein recipe instead- wow! Good pin.

Why order takeout if this easy beef lo mein only takes 15 minutes from start to finish?!

Every busy person has a few delivery places up their sleeve… or in the app on their smartphone. But what if you could make your favorite Chinese delivery option even faster than the guy can show up at your house!?

Bonus: you’ll know EXACTLY what goes into this beef lo mein. No hoping the restaurant went light on the oil this time, and you can add in as many extra veggies as you wish.

Or no veggies. Your call.

Whatever it is, you’re gonna go crazy for this insanely easy recipe.

I first made this beef lo mein with my students at the Percolate Kitchen Cooking Class for Busy People. It was done so quickly that I had to come up with a second recipe to make, just so we could adequately fill the time!

In fact, that’s what’s so great about this easy beef lo mein recipe; that you can totally add in as much or as little veggies as your heart desires.

But the real easiness lies in the fact that you don’t have to seek out traditional lo mein noodles if they’re not readily available in your area; you can just use regular pasta noodles from a standard Western grocery store.

Traditional lo mein is made with a wheat based noodle, so subbing a thin noodle like angel hair or spaghettini still gets you the same texture you’d find in a more authentic beef lo mein recipe.

So here’s what I would do, if I were you:

Buy a pound of hangar steak and a bottle of oyster sauce.

Get yourself some mushrooms and a box of angel hair pasta.

Make this lo mein on a night when you’re tired, you’re drained, you don’t feel like a big all-out meal. Relish in the fact that it takes 15 minutes to prepare.

If you’re feeling fancy, throw some spicy chili paste on top.

And congratulate yourself. Who needs Seamless delivery!?

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15-Minute Beef and Bok Choy Lo Mein
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This is a simple, quick weeknight dish that not only packs a lot of flavors, but it’s incredibly versatile; I’ll often throw in as many veggies as I have since the sauce goes so well with everything! 


Lo mein is traditionally made with wheat flour based noodles, which means substituting regular old pasta-aisle noodles will work just as well as finding specialty noodles in the Asian aisle. Try to use angel hair or spaghettini (thin spaghetti) noodles; they won’t suck up as much sauce and keep the texture well-balanced.

Author: Ruthy Kirwan
Ingredients
  • 12 ounces spaghettini noodles (or angel hair)
  • 1/3 cup beef broth
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoon minced garlic
  • 2 teaspoons brown sugar
  • 3 teaspoons ground ginger
  • 3 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 pound hangar steak sliced thin against the grain
  • 8 ounces cremini mushrooms sliced
  • 1 large bunch bok choy ends trimmed and roughly chopped (about 4-5 small heads, or 10-12 large leaves)
Instructions
  1. Cook the noodles according to the instructions on the package, then drain and set aside.
  2. While the noodles are cooking, mix the sauce ingredients together in a plastic container that has a tight fitting lid. Add the lid, making sure it’s secure, and then shake the contents until the sugar and ground ginger have dissolved. Set aside until needed.
  3. While the noodles are cooking, heat the vegetable oil in a large saucepan set over medium heat. Heat until the oil is hot and shimmering.
  4. Add the beef and brown both sides.
  5. Add the mushrooms and bok choy and cook, stirring occasionally, until the mushrooms have started to soften and the bok choy is beginning to wilt, about 3 minutes.
  6. Add the sauce and stir to combine, then bring to a simmer.
  7. Add the noodles and stir to combine. Let cook, stirring occasionally, for another 5-8 minutes or until the sauce has thickened slightly and the mushrooms have softened all the way through.
  8. Remove and serve hot.

Heck yes, that sounds awesome!

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Pan Seared Spinach Stuffed Chicken and Mushroom Marsala

An easy one pan chicken recipe with a sauce so delicious, you’ll want to lick the pan clean.

But maybe don’t, because not only is that a little like, you know, germy, but the pan could be hot.

Kind of not really a good look. You know?

But seriously, this is an easy one pan chicken marsala recipe that you’ll want to add to your weeknight recipe repertoire, pronto.

It does have a decent amount of butter and oil, and the base of the sauce is made with marsala wine (obvi), so this is not a low-fat diet recipe you pull out when you’re looking to lose some weight.

But what this easy chicken marsala recipe is is a comforting, delicious, savory and warming weeknight dinner, and I think your family is gonna love it.

You know those kinds of recipes that you just keep in your back pocket for the nights when you want to just… kinda fancy?

That’s this easy one pan chicken marsala, straight up.

The marsala makes it feel ever so fancy, but really it’s just a basic fortified wine you keep in your cupboard so it’s ready when you are. Leave the good wine for drinking. Marsala wine is slightly sweet and makes a way better sauce base.

I know I keep going on about this sauce, but this is another thing I love about it: the sauce is thickened with flour that the chicken has been dredged in, which accelerates the browning of the chicken while adding body to the marsala sauce.

A word about the spinach stuffing; I tested this recipe using frozen chopped spinach, which I found to mix great with the grated parmesan. I haven’t tried using fresh spinach, but if that’s what you have on hand, I think using about a third less than the recipe calls for and roughly chopping it before mixing with the grated parmesan would work just as well.

Oh, and that ‘lick the pan clean’ marsala sauce? It goes best with a simple starch on the side, like egg noodles. There’s a lot of richness from the parmesan and spinach stuffing, plus the buttery marsala sauce, so a mellow starch balances out the dish.

Adding in a mellow starch like egg noodles keeps this easy one pan chicken dish squarely in the kid-friendly camp, as well.

Because hands up if your kid prefers to only eat the boring stuff you serve them and not the actually delicious stuff.

(raises hand)

Which means that this is a dish that keeps the whole family happy!

And in the meantime, who’s got tips on how to actually get my kid to eat dinner?

Um, asking for a friend.

Anyway! Easy one pan chicken marsala with melty cheese and mushrooms for the win!

 

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Pan Seared Spinach Stuffed Chicken Breasts with Marsala Wine Sauce
This recipe is inspired by a number of classical recipes, especially spinach stuffed chicken and marsala chicken, but it’s a flavor all its own. Even better? It comes together in an easy 20 minutes, making it a perfect weeknight dinner option. I prefer using pre-chopped frozen spinach in this recipe since I feel it binds best with the grated parmesan. Feel free to play around with fresh spinach in similar quantities, if it’s what you have on hand. Also, I use pre-mixed shredded “Italian blend” cheese in this recipe, which is often just a combination of mozzarella, parmesan, and provolone. If you can’t find a pre-mixed blend of these cheeses, substituting with provolone or mozzarella is fine.
Author: Ruthy Kirwan
Ingredients
  • 2 pounds boneless skinless chicken breast
  • 1.5 cup chopped frozen spinach thawed and drained of excess liquid
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup white flour
  • 8 ounces sliced mushrooms
  • 1 cup unsalted chicken stock or broth
  • 1 ½ cup marsala wine
  • 8 ounces shredded Italian blend cheese
  • Toothpicks for securing the chicken breasts
Instructions
  1. In a large bowl, combine the spinach and grated parmesan and stir to combine.
  2. Using a sharp knife, cut a slit in the side of each chicken breast. Season the breasts al over with salt and pepper.
  3. Stuff each breast with about 2 tablespoons spinach and parmesan mixture. Use a toothpick to securely close the opening and set the breasts aside.
  4. In a large, wide saucepan set over medium heat, add the butter and olive oil. Stir to combine and heat until the butter has melted.
  5. While the butter is melting, pour the flour onto a plate.
  6. Once the butter has melted, dredge each chicken breast in the flour, coating each side of the breast. Place the chicken breasts in the pan on by one, leaving a small amount of space between each breast.
  7. Cook the breasts in the butter and oil, turning once or twice, until each side has lightly browned.
  8. While the chicken is browning, mix together the chicken broth and marsala wine in a bowl or large measuring cup.
  9. Once the chicken has browned, add the mushrooms to the pan, distributing evenly around the chicken breasts. Pour in the chicken broth and marsala mixture and turn the heat to medium-high.
  10. 10. Bring the sauce to a simmer and let cook 5-8 minutes, or until it has started to reduce, the chicken breasts have cooked through, and the smell of any alcohol from the marsala wine has burned away.
  11. 11. Sprinkle the cheese evenly on top of each chicken breast. Let the cheese melt, then remove the pan from the heat and serve.

Baked Chicken Meatballs with Garlicky Honey Mustard Sauce

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too! Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

Try these easy baked chicken meatballs tossed in a garlicky honey mustard sauce for an easy dinner recipe tonight!

Some of you may be familiar with the fact that I am on the constant hunt for foods that are:

  1. quick
  2. easy
  3. kid-approved

It’s pretty much my criteria for 99% of the meals I make! Occasionally I like stretching my professional cooking skillz a notch but with a husband who works long, irregular hours and two small kids at home, I’m usually just thankful to get dinner on the table at all.

I figure my life is currently in a season of busyness, and I can start cooking the complicated stuff later when my time isn’t so stretched! So with that, I bring you these fab baked chicken meatballs tossed in garlicky honey mustard. 

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

These babies (as in, the baked chicken meatballs) fit every step of my criteria above.

My kids love them (once my son was past a year and could eat honey, obvs), the meatballs are baked instead of needing to be babysat in a saute pan, and the sauce is simple, tasty, and holds up like a rockstar in a crockpot.

Do you think there’s a coincidence in that a favorite bar-style comfort food is chicken tenders with honey mustard… and that’s also a staple kid menu item?

Like, does it say something about people drinking booze that they also love a faved kids food?

Probably. I know a few people who turn slightly infantile when they’re drinking. Maybe saying “slightly” is being a little generous!

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

I guess what I’m trying to say is this: everyone freaking loves this dish. It’s perfect for parties (Christmas parties, Superbowl parties, tailgating!). It’s easy to break up the workload and make the chicken meatballs ahead of time, freeze them, and then defrost and make the sauce another night, saving you some time. And they’re banging in kid’s lunches.

As you can see from the photos, we prefer serving them over rice on the nights I make them for dinner.

The sauce isn’t ridiculously sweet, but it works well with starchy white long grain rice. Roast a side of broccoli florets with some olive oil and a little salt and pepper, and you’ve got a healthy and tasty dinner in under 20 minutes.

Perfect.

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Chicken Meatballs Dipped in Garlicky Mustard Sauce
Servings: 4
Author: Ruthy Kirwan
Ingredients
For the meatballs:
  • 1 lb ground chicken
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup plain breadcrumbs
  • 1 egg
  • ½ cup milk
For the sauce:
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • cup creamy dijon mustard
  • 4-5 garlic cloves , minced
  • 1 tablespoon olive oil
Instructions
Make the meatballs:
  1. Preheat the oven to 350*F.
  2. Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
  3. Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around. Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly. Bake for 15-18 minutes or until cooked through and browned underneath.
Make the sauce:
  1. While the meatballs are baking, make the sauce. In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined. Bring to a simmer, then turn the heat down to low. Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
  2. When the meatballs have finished cooking, add them to the sauce and toss gently to coat.

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Sheet Pan Chimichurri Pork Chops

We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!

I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.

Earlier in the summer, I shared this recipe for chimichurri sauce. It’s one of my favorites and, if you have a food processor, can be whipped up insanely fast!

I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.

Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.

Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.

If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.

I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!

If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!

I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.

But again, the beauty of sheet pan dinners is their versatility.

If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.

Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.

(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).

 

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Sheet Pan Chimichurri Pork Chops and Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup chimichurri sauce see recipe link in notes
  • 2 pounds boneless pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 pound trimmed green beans
Instructions
method:
  1. Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
  2. In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
  3. Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
  4. Remove and allow to cool slightly before serving.
Recipe Notes

Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they've had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.

Looking for a perfect marinade or sauce for your grill or bbq dish? This chimichurri sauce is full of fresh, herby flavors with a spicy kick!
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Chimichurri Sauce
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
Author: Ruthy Kirwan
Ingredients
ingredients
  • cup red wine vinegar
  • 1 bundle fresh cilantro , most of the stems removed and roughly chopped (about ½ cup)
  • ½ bundle fresh parsley , most of the stems removed and roughly chopped (about ¼ cup)
  • 1 ounce fresh oregano , most of the stems removed and roughly chopped (about 3 tablespoons)
  • 2 shallots , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon salt
  • ¾ cup extra-virgin olive oil
equipment:
  • 3- QT or larger food processor , fitted with the S blade
Instructions
method
  1. Add all ingredients except for the olive oil to the food processor.
  2. Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
  3. Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
  4. To finish, blend on high until the sauce is smooth and blended.
Recipe Notes

Makes: about 2 cups 

 

Super Creamy, Extra Cheesy Macaroni and Cheese

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!

Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy macaroni and cheese if you’re planning on having a bikini ready body soon!

But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.

I know this, because that is my life most nights at about 6pm, and this mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese, if you have any laying around!

If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.

Want to sneak some healthy stuff in there? I’ll often toss my super creamy macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.

There's only 15 minutes standing between you and the dreamiest creamy macaroni and cheese ever! This homemade stovetop mac and cheese is so easy, a great kids recipe, and quick enough to make for a weeknight meal.
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Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese


Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 6 tablespoons unsalted butter
  • 1/2 cup white flour
  • 2 cups whole or 2% milk
  • 1 teaspoon salt
  • 8 ounces shredded mozzarella
  • 8 ounces American cheese
  • 4 cups cooked macaroni pasta (about 2 1/2 cups uncooked)
Instructions
  1. In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes) 

  2. Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.

  3. Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.

  4. Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm. 

  5. This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week. 

Recipe Notes

If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break. 

**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce. 

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Stuffed Poblano Peppers with Ground Beef, Refried Black Beans and Cheese

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

Note: This post may include some affiliate links, which means if you make a purchase from one of my links, I may receive a small commission at no extra cost to you.

Ready in under 40 minutes and layered with refried black beans, taco-flavored ground beef and melty cheese, these Stuffed Poblano Peppers are a sure-fire hit and a perfect weeknight meal!

So, after I confessed my never-ending love for Homemade Taco Seasoning last week, I pretty much started taco-ing all the things. That’s normal, right?

These Stuffed Poblano Peppers with ground beef, refried black beans and cheese were my favorite result of the taco seasoning binge, and I bet you’ll love them just as much as we did! I love how layered they are, which packs them full of so much extra flavor.

Ready in under 40 minutes, layered with refried beans, taco-flavored ground beef and melty cheese- Stuffed Poblano Peppers are a perfect weeknight meal!

Big Time Bonus: They’re ready in under 40 minutes.

I mean, come on! It’s the perfect weeknight meal, and a little healthier than your standard taco, too.

Of course, if you jazz it up with slices of avocado, more hot sauce, diced tomatoes and sour cream, like, um, me, then maybe it’s not SO healthy after all. But hopefully, I’ll get a pass on that because these stuffed poblanos are so dang tasty.

I used refried black beans in this recipe since I prefer them taste-wise to refried red beans, but you’re more than welcome to use the beans you like best! This simple recipe clocks in with only 6 ingredients, 7 if you count the oil, so it’s the perfect thing to throw together. They also freeze great, and – my favorite bonus – are handy to eat one handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

I like to go all in with the taco-ness of these peppers, too, and add a dollop of sour cream and maybe some Valentina hot sauce if I’m feeling fiesty.

This simple recipe clocks in with only 6 ingredients, 7 if you count the oil, so it’s the perfect thing to throw together. They also freeze great, and – my favorite bonus – are handy to eat one handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!
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Stuffed Poblano Peppers
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 5 poblano peppers
  • 3 tablespoons taco seasoning (see recipe link: http://percolatekitchen.com/homemade-taco-seasoning/)
  • 1 onion , diced
  • 1 cup (8oz) refried beans
  • 8 ounces shredded pepper jack cheese
Instructions
  1. Preheat the oven to 350*F.
  2. Slice each poblano in half and remove the seeds. Arrange the poblanos, cut side up and side by side, in a large ovenproof baking dish.
  3. Heat the vegetable oil in a large stainless steel saucepan over medium heat until shimmering. Add the onions and cook until softened, about 3-5 minutes.
  4. Add the beef and cook until browned, crumbling the beef as it cooks.
  5. When the beef is cooked through, remove the pan from the heat and pour off any excess grease.
  6. Stir in the taco seasoning, mixing to combine thoroughly.
  7. While the beef is cooking, spread 1-2 tablespoons of refried beans into each pepper, smoothing to coat the bottom of each pepper evenly.
  8. When the beef mixture is cooked, divide evenly among each pepper.
  9. Sprinkle the peppers with cheese, and place in the oven.
  10. Bake 15-20 minutes or until the cheese has melted and begins to bubble and brown.
  11. Remove from the oven and serve hot.

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