Sauté some veggies in coconut oil.
Add ground beef (mine was browned and frozen)
Season well with sslt, pepper, garlic, cumin, oregano and Ancho chili powder.
Slice Poblanos in half, scoop out the seeds and membranes.
Stuff the peppers with your filling.
Spoon enchilada sauce on top and Grill or Bake until the peppers are cooked to your desired taste/texture.
2 Tbsp coconut oil
1 handful of Leeks (or onion)
1 handful of Peppers
4 cloves of garlic
1/2 tsp Granulated Garlic
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp Ancho chili powder
1.5 cups of ground beef*
Melt your oil in a pan. Add veggies and seasonings and cook until softened. Add your beef and stir until flavors are well incorporated. Taste and adjust seasonings accordingly.
Slice the Poblanos, removing the seeds and membranes. Stuff with your filling, and spoon Enchilada Sauce over top. Place on the grill and cook until the peppers are cooked to your liking. (Or bake 400° for 25-20 mins)
I try to stay prepared and make dinner time less hectic by doing things ahead of time. When. I buy ground beef, I cook it all up and leave some plain and bag it up in 1.5 cup portions for my freezer. If you don't have meat already cooked, start by browning your meat, then add your veggies. Just be sure to season each step of the way.
If the enchilada sauce is too runny, feel free to cook it down some more. I froze it the last time I made it, and it seperated a bit, so I let it simmer until it was the desired thickness.