Stuffed Poblano Peppers are a delightful dish featuring roasted peppers filled with a savory mixture of seasoned ground beef, vegetables, and melted cheese. This recipe offers a Southwestern twist on classic stuffed peppers, making it perfect for a quick lunch or an easy, make-ahead dinner. With its low-carb nature and customizable ingredients, this dish is a versatile option for various dietary preferences.
What are Stuffed Poblano Peppers?
Stuffed poblano peppers consist of poblano peppers that are halved lengthwise, de-seeded, and filled with a mixture of meat, cheese, and vegetables. The stuffed peppers are then roasted until the peppers are tender and the cheese is melted and bubbly.
Key Differences: Stuffed Poblano Peppers vs. Chile Rellenos
It's important to distinguish stuffed poblano peppers from chile rellenos. Stuffed peppers are roasted, halved, and filled with ingredients. In contrast, chile rellenos involve stuffing whole peppers, dipping them in batter, and then frying them.
Why You'll Love This Recipe
- Customizable: Easily swap the ground beef for shredded chicken, black beans, or quinoa for a vegetarian option.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Low Carb: With only 7 grams of carbs per serving, it's a guilt-free keto-friendly meal.
- Delicious Flavors: The combination of roasted poblanos and a cheesy, seasoned filling is incredibly satisfying.
Ingredients You'll Need
- 4 large poblano peppers: The foundation of the dish, offering a mild heat and slightly smoky flavor.
- 1 tablespoon oil: Used for coating the peppers or sautéing the filling ingredients.
- 1 pound ground beef: The hearty base of the stuffing.
- 1.5 tablespoons taco seasoning: Adds bold, zesty flavor to the ground beef filling, typically a mix of chili powder, cumin, garlic powder, and paprika.
- 1 cup shredded Mexican cheese blend: This mix of cheeses (often cheddar, Monterey Jack, and asadero) adds creaminess and helps bind the filling together.
- 1/4 cup chopped cilantro: Adds freshness and a burst of herbal brightness.
- 1/2 cup sour cream: Offers a cool, creamy contrast to the spicy, savory filling.
- Veggies: Zucchini and red bell peppers add freshness and a touch of crunch to the filling.
Step-by-Step Instructions
- Prepare the Poblano Peppers:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Slice the poblano peppers in half lengthwise and remove the seeds and membranes to reduce the heat.
- If you prefer roasted peppers, drizzle the halved peppers with olive oil, season with a pinch of salt and pepper, and bake for 10 minutes. This step is optional but enhances the flavor.
- Prepare the Filling:
- Dice the red bell pepper and zucchini, chop the cilantro, and shred the cheese.
- In a large skillet, heat a bit of olive oil over medium-high heat. Add the ground beef and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, parsley flakes, cayenne, and a little salt.
- Cook the beef until browned, breaking it apart with a spoon or spatula, about 7-10 minutes. Drain any excess fat if necessary.
- Remove from heat and stir in the cheese, zucchini, red bell pepper, and cilantro.
- Stuff and Bake:
- Fill each poblano pepper half with the beef mixture, pressing it in gently.
- Place the stuffed peppers back on the baking sheet, sprinkle a little extra cheese on top, and bake for 10 minutes, or until the cheese is melted and heated through.
- Make the Avocado Crema (Optional):
- While the peppers bake, combine sour cream and avocado in a food processor until smooth.
- Serve:
- Remove the peppers from the oven, top with dollops of avocado crema, and sprinkle on some extra cilantro.
Tips for the Perfect Stuffed Poblano Peppers
- Choose the Right Peppers: Select large, firm poblano peppers.
- Roasting is Optional: Roasting the peppers before stuffing adds a deeper flavor.
- Prepare Ahead: You can prep the stuffed poblano peppers ahead of time for a quicker cooking process later.
- Packing the Filling: Pack the filling tightly and press it down gently to keep everything in place while baking.
- Customize the Spice Level: Remove all seeds and membranes to reduce the heat further.
Cooking Variations
- Air Fryer: Roast the peppers in the air fryer at 400°F for 4-5 minutes, or cook the stuffed peppers in the air fryer until heated through.
- Broiler: For a quicker cooking time and extra bubbly cheese, broil the stuffed peppers for 2-3 minutes until the cheese is melted and bubbly.
Serving Suggestions
Pair these stuffed poblanos with:
- Refreshing Avocado Salad
- Zesty Pico de Gallo
- Creamy Homemade Guacamole
- Pineapple Mango Salsa
How to Store and Reheat
- Storage: Store leftover stuffed poblano peppers in an airtight container in the fridge for up to 3 days.
- Reheating: Place them in an oven-safe dish and bake at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave in 30-second intervals, but the oven helps retain their texture better.
- Freezing: While you can freeze your stuffed peppers, the texture may not be the same after defrosting. Store in an airtight container for up to 3 months.
Frequently Asked Questions
- How do I prevent the filling from spilling out?
- Pack the filling tightly and press it down gently to keep everything in place while baking.
- How spicy are poblano peppers?
- Poblano peppers are mild, but the spice level can vary slightly. Removing all seeds and membranes will reduce the heat further.
- Are poblano peppers hotter than jalapeño peppers?
- No. A poblano pepper measures between anywhere from 1,000 - 1,500 on the Scoville scale, so it’s definitely a milder pepper. A jalapeno has a Scoville measurement anywhere between 2,500 to 8,000 units.
- Do I need to peel the poblano peppers?
- No, you don't need to peel the poblano peppers for this recipe. The skin becomes quite tender when cooked.
Nutritional Information
These Keto Cheesy Chicken Stuffed Poblanos are so satisfying, that you’ll never miss the carbs! Coming in at under 400 calories, 3g net carbs, and 38g of protein, these are a healthy and delicious addition to your dinner rotation.
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