Keto Stuffed Poblano Peppers

Carbs
5.34g
Total Time:
55mins
Difficulty
Advanced

Welcome to a culinary journey that promises to be as delicious as it is healthy. Today's meal highlights the deliciously charismatic flavor of our amazing Keto Stuffed Poblano Peppers. This recipe wields the perfect balance of the rich, velvety spiciness of Poblano peppers, the hearty umami flavors of ground beef, and a wonderful blend of dairy products that come together to create a harmony of textures and tastes. The combination of cream cheese and cheddar adds a creamy, indulgent feel to the dish that complements the beautifully roasted peppers and perfectly sautéed ground beef.


Staying on a keto diet can be challenging, but recipes like our Keto Stuffed Poblano Peppers can make it a breeze. Not only is it super satisfying, but it's also incredibly versatile and can be served at various meals, from a hearty breakfast to a comforting dinner – making it a standout favorite in any keto mobile app. The subtle spiciness furnished by the chili powder aligns beautifully with the rest of the ingredients, fulfilling the craving for spicy food while still staying within the keto guidelines.


Keto Stuffed Poblano Peppers are not only low-carb and high-fat in alignment with keto dietary principles, but they also carry an incredibly robust and delightful flavor profile that everyone at your table will love. Whether you're a longtime practitioner of the keto diet or just starting with your keto journey, this recipe is bound to become one of your go-tos. The tantalizingly tender peppers and the savory, cheesy filling make this recipe a stellar representation of how the keto diet can be simultaneously nutritious and delightfully delicious!


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Ingredients

poblano peppers4 Poblano Peppers
ground beef1 Lb. Ground Beef
cream cheese8 Oz Cream Cheese
cheddar cheese1/2 Cup Cheddar Cheese
tomato paste2 Tbsp Tomato Paste
olive oil1/2 Tbsp Olive Oil
chili powcer2 Tsp Chili Powcer
salt1 Tsp Salt

Directions

1
Add olive oil to a pan over medium heat. Add beef and break it apart as it cooks, about 5 minutes until browned.
2
Add tomato paste, chili powder, and salt to the pan, and stir together with the beef until well-mixed and tomato paste has dissolved, about a minute. Continue cooking until nearly all liquid has evaporated, a few minutes, stirring occasionally. Turn off the heat.
3
In a large heatproof bowl, microwave cream cheese until soft, about 30 seconds.
4
Transfer the beef mixture to the bowl. Stir the beef and cream cheese until well-mixed. Set aside.
5
Preheat the oven to 400 F. Prepare a foil lined baking sheet.
6
Slice each poblano pepper in half lengthwise. Remove and discard seeds. Stuff each pepper half with the beef-cheese mixture, and place on the lined baking sheet. Distribute cheddar cheese on top.
7
Bake at 400 F until the peppers are tender, 25 to 30 minutes.
Nutrition Facts
4 servings
Calories
501
% Daily value*

Total Fat 36.99g
22%

Saturated Fat 23.19g
116%

Cholesterol 151.9mg
51%

Sodium 994.79mg
41%

Total Carbohydrate 7.73g
19%

Dietary Fiber 2.39g
10%

Included Sugar 1.07g

Net Carbohydrates 5.34g
27%

Protein 32.60g
43%
Vitamin D 0.2mcg
1%

Calcium 190.78mg
15%

Iron 2.97mg
17%

Potassium 689.45mg
28%
*
The % Daily Value (DV) 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.