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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 minutes
Cook Time45 minutes
Course: Dinner
Cuisine: Mexican
Servings: 5
Calories: 607kcal

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!

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: 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