Stuffed Poblano Peppers {Low-Carb}

Name: Stuffed Poblano Peppers {Low Carb}
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 4 poblano peppers; 1 lb extra-lean ground beef (or ground turkey); 2 cloves garlic minced; 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 red pepper, diced; 1 red onion, diced; 1/2 cup shredded cheddar cheese; Store-bought pico de gallo or salsa; Sliced avocado; cilantro; sour cream

These Stuffed Poblano Peppers are a healthy low-carb dinner idea made with ground beef, red peppers, cheese and plenty of flavour!

Ingredients and substitutions

Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe.
Poblano peppers – jalapeno peppers are a great alternative to poblano peppers if you’d like more heat! Any variety of bell peppers will also work for this recipe for a milder option.
Ground beef – for a leaner option, use ground turkey or chicken in place of ground beef.
Garlic – fresh or jarred minced garlic can be used in this recipe.
Chili powder – double up on the paprika, or use taco seasoning or cayenne to replace the chili powder.
Cumin – curry powder, garam masala or taco seasoning can be used in place of cumin.
Paprika – double up on the chili powder or use cayenne pepper or chili flakes instead.
Red pepper – substitute red pepper with any other colour bell pepper of your choice.
Red onion – yellow or white onion can be used in place of red onion.
Cheddar cheese – use any variety of shredded cheese that you prefer.

Optional toppings

Pico de gallo – homemade or jarred pico de gallo or even salsa can also be used.
Avocado – use sliced avocado or fresh guacamole.
Cilantro – if you’re not a fan of cilantro, parsley is also a great option.
Sour cream – use Greek yogurt if you’re looking for a healthier choice.

How to make stuffed poblano peppers

Slice then bake the poblano peppers.
Cook the ground beef.
Stuff the beef mixture into the peppers.
Top with cheese and bake for another 10 minutes.
Add on your choice of toppings and serve!

How do you cut poblano peppers for stuffing?

When stuffing poblano peppers, I like to cut them in half lengthwise so you get two evenly-shaped halves. Unlike with bell peppers where you cut off the tops and stuff the inside, poblano peppers are a lot skinnier so you’ll be cutting them lengthwise. They’re a bit like zucchini boats, except you don’t have to scrape out the flesh!

Frequently Asked Questions

Do you have to peel poblanos before stuffing them?

Nope! For this recipe, all you have to do is wash and de-seed the poblano peppers. There’s no peeling required. If you peel the peppers, they’ll just fall apart and you won’t be able to stuff them.

How long do you cook them for in the oven?

For these stuffed poblano peppers, you’ll need to bake the poblano peppers on their own for 10 minutes, then add the stuffing mixture and bake them for another 10 minutes.

Are poblano peppers very hot?

Poblano peppers definitely have some heat, but they’re not super spicy. They’re similar to Anaheim peppers in terms of spice. If you don’t like any heat, I’d recommend making stuffed bell peppers instead.

Storing and reheating

Stuffed peppers are a great meal prep recipe! Assemble the peppers the day before without any of the toppings and store them in the fridge before baking them the next day. When you’re ready to eat, all you have to do is pop them in the oven for 10 minutes.

You can also store your cooked leftovers in the fridge for up to 5 days in glass meal prep containers. When you’re ready to enjoy, reheat them in the oven at 375° Fahrenheit or in the microwave until warmed through.

Freezing this recipe

You can definitely freeze these delicious stuffed peppers – just keep in mind that the texture won’t be the same after defrosting. To freeze these peppers, allow them to cool to room temperature and then freeze them in an airtight glass container for up to 3 months.

Thaw them in the fridge overnight then bake then in the oven at 375° Fahrenheit for 30 minutes or until warmed through. Add on some fresh toppings and dig in!

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Meal prep tools

Grab some glass meal prep bowls if you plan on turning these stuffed poblano peppers into your weekly lunches.
I get all my free-range chicken and grass-fed beef from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.