Keto Chili Relleno

Savor the bold flavors of this Keto Chili Relleno—a low-carb twist on the classic Mexican favorite! Perfectly roasted poblano peppers are stuffed with seasoned ground beef, a medley of melted cheddar and Monterey Jack cheeses, and topped with a rich, creamy egg custard that bakes to golden perfection. This keto-friendly recipe is brimming with smoky, savory spices like cumin and chili powder, making it a hearty and satisfying meal that’s both gluten-free and packed with protein. Finished with a sprinkle of fresh cilantro, it’s a crowd-pleasing dinner option that’s as visually stunning as it is delicious. Ready in just one hour, this easy-to-make dish is ideal for weeknight dinners or as a standout centerpiece for your next gathering!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 1 lb Ground beef
• 0.5 cup, diced Onion
• 2 minced Garlic cloves
• 1 tsp Cumin
• 1 tsp Chili powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 cups, shredded Cheddar cheese
• 2 cups, shredded Monterey Jack cheese
• 2 large Eggs
• 0.5 cup Heavy cream
• 2 tbsp Olive oil
• 0.25 cup, chopped Cilantro

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes, turning occasionally, until the skins are blistered. Remove from oven, cover with foil and let them steam for another 10 minutes.

Step 3

While the peppers are steaming, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes.

Step 4

Add minced garlic to the onions and cook for another minute until fragrant.

Step 5

Add ground beef to the skillet and cook until browned, breaking up the meat as it cooks, about 7 minutes.

Step 6

Stir in cumin, chili powder, salt, and black pepper. Cook for another 2 minutes then remove from heat.

Step 7

Carefully peel the skins off the roasted and steamed peppers, then make a slit down the length of each pepper to remove the seeds.

Step 8

In a bowl, mix the cheddar and Monterey Jack cheese together. Fill each pepper with about 1/4 cup of the ground beef mixture and a generous amount of cheese.

Step 9

Place the stuffed peppers in a baking dish.

Step 10

In a separate bowl, whisk together the eggs and heavy cream, then pour this mixture over the stuffed peppers.

Step 11

Sprinkle any remaining cheese over the top.

Step 12

Bake in the preheated oven for 20-25 minutes, until the egg mixture is set and the top is golden brown.

Step 13

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1953.3g)

Amount per serving	% Daily Value*
Calories	3916.7

Total Fat 311.7g	0%
Saturated Fat 149.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1235.5mg	0%
Sodium 5378.8mg	0%
Total Carbohydrate 91.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 30.6g
Protein 200.9g	0%

Vitamin D 82IU	0%
Calcium 2835.4mg	0%
Iron 14.5mg	0%
Potassium 3927.2mg	0%

*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.

Source of Calories

Fat: 70.6%

Protein: 20.2%

Carbs: 9.2%