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.
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.