Low-Carb Stuffed Poblano Peppers

5 from 2 votes

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

Cook Time45

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 607kcal

Author: Lizzy Cascalheira

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
Salt & pepper to your desire

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. ***(If you prefer a softer pepper, don't add the cheese yet and wrap with an aluminum wrap for 20 minutes so they soften, then remove the top and add cheese and allow to brown on top. Check the peppers in the oven because all ovens cook differently to brown.)
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 that the peppers are cooking.

Nutrition