If you’re under 18 or particularly prudish, you might want to skip this one. I’m not, so here’s the next story. My mother would probably disapprove of what follows, so I’m quietly hoping she won’t check my blog this week.
Lately I’ve been feeling adventurous in small, silly ways. “Spicy,” in my vocabulary, means trying odd or unnecessary things just to see what happens. One day I decided not to eat fruit for fun. Another time I tried to avoid almond butter, which, unsurprisingly, failed spectacularly. And today I booked an appointment that felt like a true personal experiment: a Brazilian wax. Yes, a full-on life-changing appointment—at least mentally.
I won’t dwell on the details. Some things belong in private, and honestly, most readers don’t want a play-by-play. What I will say is that the aesthetician and I hit it off. Conversation made the experience more bearable, and we even discussed the somewhat odd trend of men getting waxed. A little grooming here and there is fine—getting an eyebrow shaped is one thing—but investing time and money into meticulous maintenance can strike me as excessive. I know, judgmental and spicy again. To be fair, I barely manage to wash my hair regularly, so anyone who appears meticulously coiffed and waxed is living a different lifestyle than mine.
Speaking of spicy, I made something delicious: Spicy Mexican stuffed poblanos. They’re rustic, satisfying, and easy to prepare—perfect for nights when you want bold flavor without fuss. The dish is Paleo-friendly as written and can be adjusted to taste. Below is a clean, straightforward recipe with ingredients and instructions so you can recreate it at home.
Paleo Spicy Mexican Stuffed Poblanos
5 from 13 reviews
Ingredients
- 6 poblano peppers, seeded
- 1 lb ground beef
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (6 oz) can diced green chiles
- 2 tablespoons hot sauce (Cholula or your favorite)
- 1/2 tablespoon garlic powder
- 1/4 teaspoon ground red pepper (adjust to taste)
- 1/8 teaspoon paprika
- Salt and pepper, to taste
- Fat of choice for cooking (olive oil, ghee, or avocado oil)
Scale: This recipe serves about 4–6 people depending on appetite. Increase quantities proportionally for more servings.
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a large skillet over medium-high heat and add your fat of choice.
- Add the minced garlic and cook briefly until fragrant, then add the diced onion. Cook the onions until they become translucent and soft.
- Add the ground beef to the skillet and cook, breaking it up as it browns.
- When the beef is mostly browned, stir in the tomato paste, diced green chiles, hot sauce, garlic powder, ground red pepper, paprika, and salt and pepper. Allow the mixture to simmer a few minutes so the flavors meld.
- While the filling finishes, prepare the poblanos: cut the tops off, remove seeds, rinse them inside and out, and make a lengthwise slit so you can stuff them.
- Stuff each poblano with the cooked beef mixture, pressing the filling in gently but firmly.
- Place the stuffed poblanos on a covered baking sheet or in a baking dish lined with foil, then bake for 20–25 minutes, until the peppers soften and blister slightly.
- Remove from the oven and let them rest briefly before serving. They’re best warm, though leftovers keep well and develop more flavor after sitting a few hours or overnight.
Serving tips: These stuffed poblanos are great on their own for a hearty, low-carb meal. Serve with a simple salad, roasted vegetables, or cauliflower rice to make it a complete plate. If you prefer more heat, add extra hot sauce or a pinch of cayenne to the filling. For a milder version, reduce or omit the ground red pepper and use a milder hot sauce.
Final note on life experiments: small acts of “spice”—whether skipping a food, trying a new workout, or booking an unfamiliar appointment—can be a useful way to shake up routine. Some attempts will fail (almond-butter abstinence is still a sore spot), but others will teach you something or at least provide a memorable story. Either way, you’ll end up with a tasty meal when you cook spicy Mexican stuffed poblanos.
