Low-Carb Stuffed Poblano Peppers
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.
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 5
Calories: 607kcal
- 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
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!
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.
Serving: 5g | Calories: 607kcal | Carbohydrates: 12g | Protein: 39g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 153mg | Sodium: 552mg | Potassium: 981mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 105mg | Calcium: 234mg | Iron: 5mg