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–+ servings
Mexican Stuffed Poblano Peppers

Savor Authentic Mexican Stuffed Poblano Peppers Tonight

This recipe for Mexican Stuffed Poblano Peppers is a keto-friendly dish featuring smoky peppers filled with ground beef and cauliflower rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Poblano Peppers Substitute with Anaheim or green bell peppers if needed
For the Filling
  • 1 lb Lean Ground Beef Swap with ground turkey or chicken for a lighter version
  • 1 cup Cauliflower Rice Regular cooked rice can be used if you're not on keto
  • 1 medium Diced Onion Yellow or white onions work beautifully
  • 2 cloves Garlic Fresh or pre-minced
  • 2 tbsp Tomato Paste Opt for tomato sauce if you're in a pinch
  • 1 tbsp Pure Ground Chile Powder Avoid blends with additives
  • 1 tsp Ground Cumin Coriander can be used as a substitute
  • 1 pinch Small Pinch of Cinnamon Enhances overall flavor
  • 1/2 cup Beef Broth Chicken broth is an excellent alternative
  • to taste Salt
  • to taste Pepper
For the Topping
  • 1 cup Monterey Jack Cheese Cheddar works well for a different flavor
  • 1/4 cup Minced Cilantro Parsley is a decent alternative

Equipment

  • Baking tray
  • skillet
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat the Broiler. Set your broiler to high heat and position the oven rack 6 inches away from the heating element.
  2. Char the Peppers. Place the poblano peppers on a baking tray with their skin-side facing up and broil for 4-7 minutes until charred.
  3. Steam the Peppers. Cover the charred peppers with aluminum foil and let them steam for about 10 minutes.
  4. Sauté. Heat a tablespoon of oil in a skillet over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes.
  5. Cook the Beef. Add the lean ground beef to the skillet and cook for about 5-7 minutes until browned.
  6. Season. Stir in tomato paste, chile powder, cumin, cinnamon, and beef broth. Allow to simmer for 5-6 minutes.
  7. Prepare Peppers. Peel off charred skins from the cooled peppers, slice open lengthwise, and remove seeds.
  8. Mix Filling. In a large bowl, combine the beef mixture with cauliflower rice and half of the Monterey Jack cheese.
  9. Stuff Peppers. Fill each poblano with the beef and cauliflower mixture, topping with remaining cheese.
  10. Bake. Preheat oven to 350°F (175°C) and bake stuffed peppers for 15 minutes, until cheese is melted and bubbly.
  11. Serve. Let cool for a few minutes before serving warm, garnished with cilantro or sour cream if desired.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 200mgCalcium: 250mgIron: 3mg

Notes

Don't skip steaming the peppers, as it enhances the texture. Ensure the filling remains moist. Can be prepared ahead for convenience.

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