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Stuffed Poblano Peppers are roasted peppers loaded with seasoned ground beef, vegetables, and melty cheese. Serve with a side of avocado crema for a keto-friendly snack, appetizer, or entree.

For more low carb recipes, try my Prosciutto Wrapped Asparagus, Creamy Garlic Parmesan Shrimp, or my Keto Chicken Broccoli Alfredo Bake next!

stuffed poblano peppers with a side of avocado crema
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Stuffed peppers are a favourite in my kitchen, and these low-carb, Southwestern-inspired poblanos are no exception. They’re perfect for a quick lunch, and I often make them ahead of time for an easy dinner. They’re also great as a Super Bowl appetizer when you want something hearty but not too heavy.

What makes them even better is how easy they are to customize. You can swap the ground beef for shredded chicken, black beans, or even quinoa if you’re going for a vegetarian option. The combination of roasted poblanos and cheesy filling is so good, but trying out different fillings keeps things fun. Once you make these, you’ll be looking for any excuse to have them again!

What is the difference between stuffed poblano peppers and chile rellenos?

Stuffed poblano peppers and chile rellenos are made differently. Stuffed peppers are roasted, halved, and filled with meat, cheese, or vegetables. Chile rellenos are whole peppers stuffed, dipped in batter, and fried. This recipe is a roasted version that’s lighter and easier to make.

Do you have to peel poblano peppers before cooking?

You don’t have to peel poblano peppers before cooking, and the skin is completely edible. Some people find the skin tough to digest, which is why it’s sometimes removed. For this recipe, it’s best to leave the skin on since it helps the peppers keep their shape while cooking.

unbaked stuffed poblano pepper

Ingredients

  • Poblano Peppers: Mild with a hint of spice and sturdy enough to hold the filling after roasting.
  • Ground Beef: A hearty and flavourful protein that works perfectly for stuffing.
  • Veggies: Zucchini adds freshness and a touch of crunch to the filling. Meanwhile, the red bell pepper is a sweet and colourful addition, that balances the poblano’s mild spice.
  • Tex-Mex Cheddar Cheese: Bold and melty, perfect for bringing all the flavours together.
  • Cilantro: Fresh and herby, adding brightness to the dish.

Seasonings

  • Chili Powder, Cumin, Smoked Paprika: These create a smoky, Southwestern-inspired flavour.
  • Garlic Powder, Onion Powder, Dried Parsley Flakes: Add depth and round out the savoury filling.
  • Cayenne Pepper: A little heat that you can adjust to your liking.
  • Salt: Enhances the overall flavour and balances the spices.

Avocado Crema

  • Avocado: Creates a creamy and rich base for the topping.
  • Sour Cream or Greek Yogurt: Adds tanginess and balances the richness of the avocado.
  • Salt and Freshly Ground Black Pepper: Essential for seasoning the crema to perfection.
Avocado Crema in wooden bowl

How to cut poblano peppers for stuffing?

To cut poblano peppers for stuffing, slice them in half lengthwise and carefully remove the seeds and membranes. This creates a hollow space for the filling while keeping the peppers sturdy enough to hold everything together.

How to Make Stuffed Poblano Peppers

Prepping the Peppers and Ingredients

I like to start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper or a silicone mat. If you’re like me and enjoy roasted peppers, slice them in half lengthwise, remove the seeds, and drizzle them with olive oil.

A pinch of salt and pepper is all they need before baking for about 10 minutes. If you prefer your peppers with a little crunch, you can skip the roasting step and just set them aside.

While the oven heats up, I always prep the rest of the ingredients. I dice the red bell pepper and zucchini, chop the cilantro, and shred the cheese. It’s so much easier when everything is ready to go.

Cooking the Filling

In a large skillet, I heat a bit of olive oil over medium-high heat. Once the oil is hot, I add the ground beef and season it with chili powder, cumin, smoked paprika, garlic powder, onion powder, parsley flakes, cayenne, and a little salt. As it cooks, I break the beef apart with a spoon or spatula, making sure it browns evenly. This part usually takes about 7–10 minutes. If there’s any extra fat, I drain it off to keep the filling from getting greasy.

When the beef is cooked, I remove it from the heat and stir in the cheese, zucchini, red bell pepper, and cilantro. I make sure everything is mixed well so the cheese starts to melt and coat the other ingredients.

Stuffing and Baking the Peppers

I take the poblano peppers and fill each half with the beef mixture, pressing it in gently so they’re nicely packed. Then, I place them back on the baking sheet, sprinkle a little extra cheese on top, and bake them for about 10 minutes. You’ll know they’re ready when the cheese is melted and everything is heated through.

While the peppers bake, I make the avocado crema. I blend the avocado and sour cream (or Greek yogurt) in a food processor until smooth, then add a little salt and pepper to taste.

Once the cheese stuffed poblano peppers come out of the oven, I top them with a dollop of avocado crema and sprinkle on some extra cilantro. They’re best served hot, and trust me, they’re so good!

unbaked stuffed poblano pepper

Recipe Tips

  • Choose large, firm poblano peppers. Look for peppers with smooth skin and fresh stems, as smaller ones may fold in on themselves during cooking.
  • Prepare your stuffed poblano peppers ahead of time. You can assemble them up to 8 hours in advance and simply bake them for 10 minutes before serving, making them a quick and healthy option for weeknight dinners.
  • Decide if you want to roast the peppers first. Roasting before stuffing gives a softer texture, while skipping this step keeps them slightly firm for a bit of crunch.
  • Roasting is optional but adds flavour. Although not necessary, roasted peppers bring a smoky depth to the dish that’s absolutely delicious.

Recipe Variations

  • Seasoning: Swap the spices for my easy homemade taco seasoning blend for a quick flavour twist.
  • Chili Stuffed Poblano Peppers: You can skip the ground beef and fill your roasted peppers with my Slow Cooker Chili instead.
  • Meat: Use ground chicken or ground turkey as a leaner alternative to beef.
  • Beans: Black beans or refried beans make a great addition or vegetarian substitute.
  • Other Add-Ins: Try adding rice, corn, cauliflower, or tofu for extra texture and variety.
1 stuffed poblano pepper

What to Serve with Stuffed Poblano Peppers

Pair these stuffed poblanos with a refreshing Avocado Salad, zesty Pico de Gallo, and creamy Homemade Guacamole. These sides complement the peppers’ bold flavours while keeping the meal light and balanced.

Storage

Store leftover stuffed poblano peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven-safe dish and bake at 350°F (175°C) for about 10–15 minutes, or until heated through.

You can also reheat them in the microwave in 30-second intervals, but the oven helps retain their texture better. For best results, avoid freezing because the peppers may become mushy.

close up view of one stuffed poblano pepper prepped for the oven

Frequently Asked Questions (FAQs)

How do I prevent the filling from spilling out?
How spicy are poblano peppers?
Are poblano peppers hotter than jalapeño peppers?
stuffed poblano peppers on wooden board

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5 from 5 votes

Stuffed Poblano Peppers (Keto Recipe)

Stuffed Poblano Peppers are roasted peppers loaded with seasoned ground beef, vegetables, and melty cheese. Serve with a side of avocado crema for a keto-friendly snack, appetizer, or entree.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 30 minutes
Servings: 5 servings

Ingredients 

  • 1.5 lbs Ground Beef
  • 5 Poblano Peppers, halved and seeds removed
  • 1 tbsp Olive or Avocado Oil
  • 1 tbsp Chili Powder
  • 2 tsp Dried Parsley Flakes
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper, more or less to taste
  • 1/2 tsp Salt, more or less to taste
  • 1/2 tsp Smoked Paprika
  • 1/2 Zucchini, diced
  • 1/2 Red Bell Pepper, diced
  • 1 1/2 cups Tex-Mex Cheddar Cheese, plus more for topping
  • 2 tbsp Cilantro, chopped, plus more for garnish

Avocado Crema

  • 1 large Avocado
  • 1/2 cup Sour Cream or Full Fat Greek Yogurt
  • Salt & Freshly Ground Black Pepper, to taste

Instructions 

  • Preheat oven to 400°F (200°C), and line a baking sheet with parchment paper or a silicone mat and set aside.
  • Dice red bell peppers, and zucchini, chop cilantro and shred cheese; set aside.
  • If you prefer roasted peppers, halve and de-seed the poblano peppers. Drizzle with olive oil, season with a pinch of salt and pepper and add to the prepared baking sheet; bake for 10 minutes. If you prefer your peppers with a slight crunch, skip this step.
  • In a large skillet over medium high heat, add olive oil. Once heated, add ground beef, chili powder, parsley, onion powder, garlic powder, cumin, cayenne pepper, salt, smoked paprika, and freshly ground black pepper and cook until browned, around 7-10 minutes. Be sure to break apart/crumble the beef as it cooks and drain the excess fat if necessary. Remove from heat.
  • Add cheese, zucchini, red bell peppers, and cilantro to ground beef, mix until well combined.
  • Stuff ground beef mixture into poblano peppers, then top with cheese. Bake for 10 minutes, or until cheese melted and heated through.
  • Remove peppers from oven, top with dollops of avocado crema, more cheese if desired and enjoy!

Avocado Crema

  • Using a food processor, combine sour cream and avocado. Mix on medium-high speed until smooth and creamy, set aside.

Notes

Roasted Poblano Peppers – you can either roast your pepper before stuffing them, or stuff them first then bake. The option is yours and depends on whether or not you prefer your pepper with a slight bite or not.
See detailed notes above for additional tips.
 
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About Taneisha Morris

My name is Taneisha, this is my online kitchen and I'm thrilled you're here. Take your time exploring the site; there's plenty to discover and be inspired by. Pull up a seat and make yourself at home!

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3 Comments

  1. I absolutely love this recipe. So easy and soooooo good! I also change it up and use chicken instead of beef. Thank you for sharing!!