These low-carb chicken stuffed poblano peppers are a breeze to make, offering a delicious and satisfying meal that fits perfectly into a ketogenic lifestyle. Whether you're looking for a quick weeknight dinner, a flavorful appetizer, or a meal prep option, this recipe is incredibly versatile.
Why Poblano Peppers?
Poblano peppers, originating from Puebla, Mexico, offer a mild to medium heat that adds a delightful zing to your dishes. They are typically harvested and sold when green, though they can turn orange or red if left to ripen longer. Roasting enhances their flavor, making them a perfect choice for stuffing. If you prefer less spice, you can substitute bell peppers.
Ingredients You'll Need
This recipe uses simple ingredients:
- Poblano Peppers: The star of the dish, providing a mild heat and sturdy vessel for the filling. Choose peppers with a dark green color for the best flavor. If you can only find small peppers, use 8-10 instead of four.
- Shredded Cooked Chicken Breast: Rotisserie chicken is a convenient option, saving you time and effort. You can use white or dark meat, just be sure to remove the skin.
- Cheddar Cheese: Adds a rich, melty element to the dish. For a lower carb option, grate your own cheese from a block.
- Spinach Artichoke Dip: Choose a low-carb version to keep the recipe keto-friendly.
- Roma Tomatoes: Diced into small pieces, they add moisture and flavor to the filling.
- Onion and Garlic: These aromatics form the base of the filling, adding depth of flavor.
- Mozzarella Cheese: Provides a creamy, melty texture to the filling. Oaxaca cheese can also be used.
- Cilantro: Adds a fresh, herbaceous note to the filling.
- Olive Oil: Used for cooking the vegetables and drizzling over the peppers.
- Spices: Salt, oregano, and cumin enhance the overall flavor profile.
- Hot Sauce: Adds a kick of heat to the filling.
- Sour Cream and Green Onions: For topping, adding a cool and tangy contrast to the dish.
Preparing the Poblano Peppers
- Preheat: If baking in the oven, preheat to 400°F. If using an air fryer, no preheating is needed.
- Prepare the Peppers: Rinse and dry the poblano peppers. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper.
- Roast (Optional): For a deeper flavor, roast the halved poblanos with their cut side down in the air fryer at 400 degrees Fahrenheit for 5 minutes. If baking in the oven, drizzle with olive oil and bake cut side down for 10 minutes before flipping.
Preparing the Filling
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until the liquids have evaporated, about 5-7 minutes.
- Combine Filling Ingredients: Off heat, stir in the cooked shredded chicken, mozzarella, and cilantro, mixing well.
Assembling and Cooking the Stuffed Poblanos
Air Fryer Method
- Fill the Peppers: Fill each poblano pepper with the chicken mixture, packing it tightly to prevent spilling.
- Top with Cheese: Sprinkle cheddar cheese on top of the peppers.
- Air Fry: Carefully place the stuffed poblanos in the air fryer basket. Cook at 350°F for 15-20 minutes, until the peppers are cooked through and the cheese is melted and golden.
Oven Method
- Fill the Peppers: Divide the filling among the peppers, adding it from the top and pressing it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet.
- Arrange on Baking Sheet: Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil.
- Bake: Bake until the poblanos are soft and charred in places, about 30 minutes.
- Broil: Switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit. Broil the peppers 6 inches below the heating element just until the cheese is melted, 1-2 minutes.
Serving and Enjoying
- Rest: Let the peppers rest for 5 minutes before serving.
- Garnish: Top with sour cream and sliced green onions. Add additional hot sauce if you like heat!
- Serve: Enjoy these stuffed poblanos as a main course or appetizer.
Tips and Variations
- Cheese Variations: Experiment with other melty cheeses like Fontina, asiago, or provolone. You can also use softened cream cheese instead of mozzarella in the chicken mixture.
- Pepper Alternatives: If you can't find poblano peppers, try using large jalapenos, banana peppers, Anaheim peppers, or Hatch chiles. Bell peppers can also be used for a milder flavor.
- Spice Level: Adjust the amount of hot sauce to control the spice level.
- Add Vegetables: Incorporate other vegetables into the filling, such as bell peppers or zucchini.
- Make it a Casserole: For an even easier option, stir chopped roasted poblanos or canned green chiles into the cheesy chicken mixture and bake it in a casserole dish.
Storing and Reheating Leftovers
- Refrigerate: You can keep the leftovers in a sealed container in the fridge for 3-4 days.
- Freeze: To freeze the leftovers, place them on a wax-paper-lined platter, not touching, until they are frozen, and then transfer them to freezer bags in a single layer. You can keep them in the freezer for up to three months. Thaw them overnight in the fridge before reheating.
- Reheat: Reheat the leftovers in the microwave, covered, at 50% power, or uncovered in a 350°F oven.
Nutritional Information
This recipe is low-carb and gluten-free, making it suitable for various dietary needs. The carb count excludes non-nutritive sweeteners. Most of the calories in this recipe come from the cheddar cheese. Like most vegetables, poblano peppers fit a keto diet perfectly. There is no rice or other high-carb grain in the stuffing and the chicken is great for added protein.
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