Keto Stuffed Poblano Peppers are flavour packed and filled with all things good for you on a low-carb Mexican comfort food night. The peppers are roasted until they are tender and smoky, then filled with a salty mixture of ground beef or chicken. Rice, Cauliflower cheese & spices Seasoned really well to give the stuffing bags of flavour. Unlike traditional stuffed peppers made with rice or beans, this keto recipe is low-carb but high in flavor. Thick and creamy melted cheese perfectly combines with the mild spice of poblano peppers in this comfort-inducing dish.
These peppers are great to serve either for a weeknight dinner or a crowd-stopping dish. They’re simple to make, extremely versatile, and packed with protein, good fats and fibre! This combination will help you stay full, fuel your body, and take the edge off your cravings. And best of all, you can make them in advance. Simple, healthy and so tasty… but no guilt here!
Keto Stuffed Poblano Peppers Recipe
Now let’s get to the recipe. We’ll go over the ingredients, the tools you’ll need, the nutrition profile and a step-by-step process. You’ll also see serving size, prep and cook times, along with straightforward suggestions for using flavours and textures.
Keto Stuffed Poblano Peppers
Ingredients
Equipment
Method
- Roasting Your Poblanos: Lay the peppers out on a baking sheet and roast them in the oven for half an hour at 400°F (200°C) until the skins blister and become charred. Peel, cover with foil and let stand 5 minutes then rub off the skins with your fingers.
- Make the Filing: Heat olive oil in a pan to medium heat. Add chopped onion & garlic, sauté till they begin to turn golden brown. Add in cooked ground beef or chicken, a dash of cumin, paprika, salt, and pepper. Add the cauliflower rice and cook to taste.
- Stuff the Peppers: Carefully slice each roasted poblano, remove seeds, and spoon the filling inside.
- Bake the Peppers: Arrange stuffed peppers in a baking dish and top with shredded cheese, bake at 375°F (190°C) for 15 minutes until melted.
- Serve And Garnish: Serve and garnish; rest, and enjoy hot.
Notes
- Roast the poblanos until they’re a little charred, if you want the best smoky taste.
- And for extra creaminess, you can use a combination of cheeses.
- Include jalapeños if you like a little extra heat.
- Make the filling before hand, this way it will save you a lot of work on the busy days.
Keto Stuffed Poblano Peppers Nutrition
| Nutrient | Amount per Serving |
| Calories | 310 kcal |
| Fat | 20 g |
| Protein | 22 g |
| Total Carbs | 7 g |
| Fiber | 3 g |
| Net Carbs | 4 g |
| Cholesterol | 80 mg |
| Sodium | 520 mg |
| Potassium | 640 mg |
Frequently Asked Questions
Ques: Are poblano peppers spicy?
Ans: They are mild with just a touch of heat.
Ques: Can I make this vegetarian?
Ans: Yes, swap meat with mushrooms or zucchini.
Ques: How do I store leftovers?
Ans: Keep in the fridge up to 3 days.
Ques: Can I freeze stuffed poblanos?
Ans: Yes, wrap and freeze for up to 2 months.
Ques: What cheese works best?
Ans: Cheddar, Monterey Jack, or a Mexican blend.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.