Low Carb Cheesy Stuffed Poblano Peppers Recipes

STUFFED POBLANO PEPPERS

Steps:

• Move oven rack to 6 inches below the broiler. Preheat broiler on high.
• Cut poblanos in half and toss with oil. Place poblanos cut side down on a 9-inch round cake pan. Set the timer to 4 minutes. You want to cook these until the outsides are charred and blistered.
• Meanwhile in a 10-inch saute pan on high heat, cook ground beef until it is almost cooked through. Add 1.5 tablespoons taco seasoning. Cook until the beef is cooked through. Mix in chopped cilantro and set aside.
• Remove poblanos from the oven. Fill each poblano half with ground beef. Top with cheese. Return the poblanos to the oven and broil for 2-3 minutes until the cheese has melted and is bubbly. Garnish with additional cilantro if desired and serve.

STUFFED POBLANO PEPPERS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).

STUFFED POBLANO PEPPERS {LOW CARB}

Steps:

• Preheat oven to 400 F. Wash and de-seed poblano peppers, then drizzle with olive oil and season with salt and pepper if desired. Add to a parchment-lined baking sheet and bake for 10 minutes.
• Meanwhile, cook ground beef ove med-high heat until browned (about 5-7 min) then drain any excess fat. Add chili powder, cumin, paprika, salt, garlic, red pepper and red onion, sauteeing another 2 minutes until veggies are tender.
• Stuff ground beef mixture into poblano peppers, then top with cheese. Bake another 10 minutes until cheese is melted.
• Remove from oven and top with toppings of choice. Serve and enjoy!

LOW-CARB CHEESY STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 425 F
• Spray a 13"x9" baking dish with cooking spray.
• Heat a non-stick skillet over medium heat, and brown the ground beef. Season with 1 t. salt and the black pepper.
• While the beef cooks, lay the peppers out in the baking dish, making sure to orient them so that they lay flat easily.
• Using a pairing knife, cut the top 1/4 of the pepper off, leaving the stem in tack. Set the "cut tops" aside. Scoop out the ribs and seeds, and give it a rinse with water (just to be sure). Put all the peppers back into the dish. Dice the "cut tops" of the peppers.
• Remove the cooked beef from the skillet, and drain.
• Add the olive oil to the same skillet, and heat. Add the diced onions and cook 2-3 minutes. Add the minced garlic and cook an additional minute.
• Add the zucchini, rotel tomatoes and leftover diced poblano pepper to the onion mixture. Saute over medium heat for 4-5 minutes.
• Reduce heat to low and add the cream cheese. Stir until melted and thoroughly combined.
• Add the chili powder, cumin, and the remaining salt. Stir until combined.
• Add the drained ground beef back to the veggie mixture. Stir until combined.
• Add 1 cup of the cheese, and mix thoroughly.
• Spoon the mixture into each of the hollowed out peppers. Top each pepper with the remaining cheese.
• Cover the baking dish with foil and back for 25 minutes covered, and an additional 5 minutes uncovered.