Keto Stuffed Poblano Peppers
Elevate your keto dinner game with these irresistible Keto Stuffed Poblano Peppers, a perfect combination of bold flavors and low-carb goodness. Packed with perfectly seasoned ground beef, sautéed onion and garlic, and a rich blend of cream cheese and cheddar cheese, these peppers deliver a savory and indulgent experience while keeping your macros in check. Roasted to tender perfection and topped with bubbly melted cheese, this recipe features a hint of spice from the poblano peppers and optional cilantro for a fresh finish. Ready in just 40 minutes, this dish is not only quick and easy but also ideal for meal prep or a cozy weeknight dinner. Whether you're following a ketogenic lifestyle or simply craving a wholesome stuffed pepper recipe, these keto-friendly beauties are bound to become a household favorite.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 lb Ground beef (80/20 lean-to-fat ratio)
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Chili powder
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 4 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1 tbsp Olive oil
- 2 tbsp Optional topping: Cilantro, freshly chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the poblanos in half lengthwise and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 2-3 minutes.
Add the ground beef to the skillet and cook until browned and fully cooked, breaking it up with a spatula, about 6-7 minutes. Drain any excess grease if needed.
Stir in the cumin, paprika, chili powder, salt, and black pepper, mixing well.
Reduce heat to low and add the softened cream cheese. Stir until it is fully melted and incorporated into the beef mixture.
Remove the skillet from heat and fold in half of the shredded cheddar cheese, reserving the other half for topping.
Stuff each poblano pepper half with the beef and cheese mixture, packing gently but firmly.
Sprinkle the remaining shredded cheddar cheese over the stuffed peppers.
Bake the stuffed poblano peppers in the preheated oven for 15-20 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
Garnish with freshly chopped cilantro, if desired, and serve warm!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 25.5 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1099 mg | 85% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
