Stuffed Poblano Peppers {Low-Carb}
These Stuffed Poblano Peppers are a healthy low-carb dinner idea made with ground beef, red peppers, cheese and plenty of flavour!
Servings: 4 servings
Calories: 429kcal
Ingredients
- 1 tbsp olive oil
- 4 poblano peppers
- Salt & pepper, to taste
- 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
Optional toppings
- Store-bought pico de gallo or salsa
- Sliced avocado
- cilantro
- sour cream
Instructions
- Preheat oven to 400 F. Wash and de-seed poblano peppers, then drizzle with olive oil and season with salt and pepper. Add to a parchment-lined baking sheet and bake for 10 minutes.
- Meanwhile, cook ground beef over med-high heat until browned (about 5-7 min) then drain any excess fat. Add chili powder, cumin, paprika, salt & pepper to taste, garlic, red pepper and red onion, sauteeing another 2 minutes until veggies are tender.
- Stuff ground beef mixture into poblano peppers, then top with cheese. Bake another 10 minutes until cheese is melted.
- Remove from oven and top with toppings of choice. Serve and enjoy!
Video
Notes
If you want an even spicier option, use jalapeno peppers instead of poblanos. For a milder option, use bell peppers.
Slice the poblano peppers in half lengthwise so you have two evenly-sized boats.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven or in the microwave.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat in the oven at 375 F for 30 minutes.
Nutrition
Calories: 429kcal | Carbohydrates: 11g | Protein: 34g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 608mg | Potassium: 565mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1900IU | Vitamin C: 131.2mg | Calcium: 50mg | Iron: 3.4mg