Stuffed Poblano Peppers {Mexico}

Recipe from Mexico! These Low-Carb Stuffed Poblano Peppers are full of flavor for an easy meal during the week. They take little time to make and a great substitute for Taco Tuesday.

I got this recipe when I was in college from a friend of mine that was born and raised in Mexico city. Her mother made these for her growing up and now we were making them in college.

Not having a lot of money while in college, these were the perfect recipe on a budget and healthy too. I remember making a whole pan so I could have all week for dinner after class. To this day, I still make these because they are so easy and quick dinner during the week.

Are Poblano Peppers Hot? 

Yes, but only mildly spicy. They have a stronger taste than green peppers and are very complimentary to pork and beef dishes. They are also very rich in vitamin C and in vitamin A. Poblano peppers contain more vitamin A and vitamin C than a similar-sized serving of oranges.

Do you need to peel the peppers before stuffing?

I was shown not to peel them but to cook them with the stuffing in the oven. I know some cooks will roast them on a grill and then peel the skin.

How To Make Stuffed Poblano Peppers

Ground Beef

1. Place the ground beef in a bowl with all the spices and mix together.
2. Clean the peppers by cutting in half and removing the seeds and rinse under cold water then set aside on a kitchen towel to dry.

Stuffing the Peppers

1. Place a pan with a sheet of Reynolds Wrap and coat with olive oil so they won't stick.
2. With a spoon, separate the ground beef mixture on the individual poblano peppers with even share. Pat the mixture into the peppers to make a little mountain.
3. Spoon in the tomato sauce on top of the peppers
4. Add the shedded cheese on top of the peppers.
5. Place in the oven at 350º degrees for about 45 minutes or until brown on top.
6. Take out of the oven and let rest for about 5 minutes before serving. Enjoy!

* All ovens are different so check the  peppers are cooking.

More Mexican Recipes

• Vegan Mexican Hominy Soup
• How To Make Mexican Stuff Peppers
• Cinco De Mayo Salsa
• Mexican Shrimp Corn & Tomato With Rice

Travel Guides in America

• 10 Things To Do In Utah
• Things To Do In Charleston SC
• Things To Do In Woodstock New York For Fall
• Travel Tips For Washington DC

★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media using #LizzyLovesFoods and tag us@LizzyLovesFoods

You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up to our newsletter & stay up to date with our latest Recipes & Travel Adventures.

Low-Carb Stuffed Poblano Peppers

Lizzy Cascalheira

Recipe from Mexico! These Low-Carb Stuffed Poblano Peppers are full of flavor for an easy meal during the week. They take little time to make and a great substitute for Taco Tuesday.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Dinner

Cuisine Mexican

Servings 5

Calories 607 kcal

Ingredients

  

1x2x3x

• 2 pound ground beef
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 tablespoon chili powder
• ¼ cup parsley chopped
• 1 onion chopped
• 1 cup tomato sauce
• 1 cup cheddar cheese
• 5 poblano peppers. Sliced in half

Instructions

 

Ground Beef

• Place the ground beef in a bowl with all the spices and mix together.
• Clean the peppers by cutting in half and removing the seeds and rinse under cold water then set aside on a kitchen towel to dry.

Stuffing the Peppers

• Place a pan with a sheet of Reynolds Wrap and coat with olive oil so they won't stick.
• With a spoon, separate the ground beef mixture on the individual poblano peppers with even amounts.
• Pat the mixture into the peppers to make a little mountain.
• Spoon in the tomato sauce on top of the peppers
• Add the shredded cheese on top of the peppers.
• Place in the oven at 350º degrees for about 45 minutes or until brown on top.
• Take out of the oven and let rest for about 5 minutes before serving. Enjoy!

Notes

I tend to use Cheddar cheese for this recipe so I get a crispy topping. Top with salsa or cut into pieces to stuff a burrito like my husband does for dinner.

* All ovens are different so check the peppers are cooking.

Nutrition

Serving: 5gCalories: 607kcalCarbohydrates: 12gProtein: 39gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 153mgSodium: 552mgPotassium: 981mgFiber: 4gSugar: 6gVitamin A: 1612IUVitamin C: 105mgCalcium: 234mgIron: 5mg

Tried this recipe?Let us know how it was!