Low Carb Chile Relleno

Indulge in the bold and comforting flavors of this Low Carb Chile Relleno, a lighter take on the classic Mexican dish that's perfect for keto and low-carb lifestyles. This recipe highlights roasted poblano peppers stuffed with a creamy blend of cream cheese, mozzarella, and cheddar, creating a rich and cheesy filling that's downright irresistible. The stuffed peppers are baked to perfection in a fluffy, savory egg custard, making it a satisfying and hearty main dish. With just 20 minutes of prep time and a total cook time of under an hour, this easy pepper recipe is ideal for weeknight dinners or special occasions. Garnished with fresh cilantro for a vibrant finish, these low-carb chile rellenos deliver authentic flavor without the guilt.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 4 ounces Cream cheese
• 1 cup Shredded mozzarella cheese
• 1 cup Grated cheddar cheese
• 4 large Eggs
• 0.25 cup Heavy cream
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Fresh cilantro

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with aluminum foil and lightly grease it with olive oil.

Step 3

Place the poblano peppers on the baking sheet and roast in the oven for about 10-15 minutes, turning occasionally until they are blistered and slightly charred.

Step 4

Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap or a plate and let them steam for about 10 minutes. This will make it easier to peel the skins.

Step 5

While the peppers are steaming, prepare the filling. In a medium bowl, mix together the cream cheese, shredded mozzarella cheese, and grated cheddar cheese until well combined.

Step 6

Once the peppers have steamed, carefully peel off the skin. Make a slit down the side of each pepper and remove the seeds and membranes. Be sure to keep the peppers intact as much as possible.

Step 7

Stuff each pepper with the cheese mixture, being careful not to overfill them.

Step 8

Arrange the stuffed peppers in a greased baking dish.

Step 9

In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.

Step 10

Pour the egg mixture evenly over the stuffed peppers in the baking dish.

Step 11

Bake in the preheated oven for about 25-30 minutes, or until the egg is set and the tops are golden brown.

Step 12

Remove from oven and let cool slightly before serving.

Step 13

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1023.6g)

Amount per serving	% Daily Value*
Calories	1921.0

Total Fat 153.8g	0%
Saturated Fat 81.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1118.8mg	0%
Sodium 3383.0mg	0%
Total Carbohydrate 41.1g	0%
Dietary Fiber 7.9g	0%
Total Sugars 21.8g
Protein 92.6g	0%

Vitamin D 188IU	0%
Calcium 1877.5mg	0%
Iron 7.0mg	0%
Potassium 1671.1mg	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: 72.1%

Protein: 19.3%

Carbs: 8.6%