Keto Stuffed Poblano Peppers

Elevate your low-carb dinner game with these irresistible Keto Stuffed Poblano Peppers! Bursting with bold Southwestern flavors, this recipe features roasted poblano pepper halves stuffed with a creamy, cheesy ground beef filling seasoned with cumin, paprika, and chili powder. Softened cream cheese and melty cheddar take the texture to the next level, while the optional cilantro garnish adds a fresh finishing touch. Perfectly keto-friendly, this dish is satisfying, high in protein, and ready in just 40 minutes. Whether you’re meal prepping or looking for a crowd-pleasing weeknight dinner, these stuffed peppers will have everyone coming back for seconds!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the poblanos in half lengthwise and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 2-3 minutes.

Step 4

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.

Step 5

Stir in the cumin, paprika, chili powder, salt, and black pepper, mixing well.

Step 6

Reduce heat to low and add the softened cream cheese. Stir until it is fully melted and incorporated into the beef mixture.

Step 7

Remove the skillet from heat and fold in half of the shredded cheddar cheese, reserving the other half for topping.

Step 8

Stuff each poblano pepper half with the beef and cheese mixture, packing gently but firmly.

Step 9

Sprinkle the remaining shredded cheddar cheese over the stuffed peppers.

Step 10

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.

Step 11

Garnish with freshly chopped cilantro, if desired, and serve warm!

Nutrition Facts

Serving size	(1214.5g)

Amount per serving	% Daily Value*
Calories	2298.6

Total Fat 184.8g	0%
Saturated Fat 86.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 559.7mg	0%
Sodium 3251.8mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 25.5g
Protein 118.2g	0%

Vitamin D 28.1IU	0%
Calcium 1099.2mg	0%
Iron 14.1mg	0%
Potassium 2302.5mg	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: 71.1%

Protein: 20.2%

Carbs: 8.7%