- 2 poblano chile
- 14 oz lean ground beef
- 1 cup cauliflower, riced
- 1/2 cup mushrooms, chopped
- 2 Tbsp green onions, chopped
- 1 large egg, beaten
- taco seasoning, to taste
- Spaghizza Marinara Sauce, to taste
- sea salt & pepper, to taste
- Make the Spaghizza Marinara sauce recipe according to these directions; set aside.
- Preheat broiler. Line a baking sheet with aluminum foil and place the chiles on the baking sheet. Place under broiler as close as possible to heat by adjusting oven shelf to highest position.
- Broil chiles until the skins are blackened and blistered.
- Turn over and blacken the other side. This process takes about 10 – 15 minutes total. Do not over blacken or they will be mushy (still good but more challenging to work with).
- When chiles are blackened, place them in a large Ziploc baggie while hot and seal the baggie. Let them sit in the baggie for about 20 minutes; this will make it easier to peel off the skin.
- Heat oven to 350 degrees.
- Meanwhile, brown the lean meat in a large frying pan on medium high heat and season with taco seasoning. Halfway through browning, add the mushrooms and green onion. Continue to cook until meat is browned. Drain any fat.
- Add riced cauliflower to the meat mixture; stir fry for about one minute. Turn off heat and set mixture aside.
- Chiles should be steamed and ready at this point. Take them out of the baggie and peel off as much of the blackened part as you can; it is not necessary to get all of it because skin can be eaten. Place chiles back on baking sheet.
- With a knife, make a slit down the center from the top to the bottom part of the chile and scoop out the seeds with a spoon.
- Spoon 7 oz. of meat mixture into each chile.
- Slowly drizzle beaten egg over meat mixture of each stuffed chile, using a fork to move meat around slightly to get the egg down into the entire meat mixture.
- Bake 10 – 15 minutes at 350 degrees or until egg has cooked through.
- Remove and top with ½ C. warmed Spaghizza Marinara sauce and cheese; serve.
Add some shredded Pepperjack cheese if you would like!