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
- 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 share. Pat the mixture into the peppers to make a little mountain.
- Spoon in the tomato sauce on top of the peppers
- Add the shedded 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!
* All ovens are different so check the peppers are cooking.
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- How To Make Mexican Stuff Peppers
- Cinco De Mayo Salsa
- Mexican Shrimp Corn & Tomato With Rice
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Low-Carb Stuffed Poblano Peppers
Ingredients
- 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!
Elle
I do not see tomato sauce listed in the ingredient list. Do you make your own? Or use canned? How much?
Lizzy
I use a jar of tomato sauce that I make (https://lizzylovesfood.com/how-to-make-tomato-sauce-from-fresh-tomatoes/} It's very simple in case you decide to make your own but some jar sauce today are just as good. it turns out to be about 1 cup maybe a little less depending on how bid the peppers are. I just coat the top and spread it with the bake of the spoon. Let me know how they come out.