Keto Stuffed Poblano Peppers
About This Recipe
Welcome to a culinary journey that promises to be as delicious as it is healthy. Today's meal highlights the deliciously charismatic flavor of our amazing Keto Stuffed Poblano Peppers. This recipe wields the perfect balance of the rich, velvety spiciness of Poblano peppers, the hearty umami flavors of ground beef, and a wonderful blend of dairy products that come together to create a harmony of textures and tastes. The combination of cream cheese and cheddar adds a creamy, indulgent feel to the dish that complements the beautifully roasted peppers and perfectly sautéed ground beef.
Staying on a keto diet can be challenging, but recipes like our Keto Stuffed Poblano Peppers can make it a breeze. Not only is it super satisfying, but it's also incredibly versatile and can be served at various meals, from a hearty breakfast to a comforting dinner – making it a standout favorite in any keto mobile app. The subtle spiciness furnished by the chili powder aligns beautifully with the rest of the ingredients, fulfilling the craving for spicy food while still staying within the keto guidelines.
Keto Stuffed Poblano Peppers are not only low-carb and high-fat in alignment with keto dietary principles, but they also carry an incredibly robust and delightful flavor profile that everyone at your table will love. Whether you're a longtime practitioner of the keto diet or just starting with your keto journey, this recipe is bound to become one of your go-tos. The tantalizingly tender peppers and the savory, cheesy filling make this recipe a stellar representation of how the keto diet can be simultaneously nutritious and delightfully delicious!
Ingredients
Directions
Add olive oil to a pan over medium heat. Add beef and break it apart as it cooks, about 5 minutes until browned.
Add tomato paste, chili powder, and salt to the pan, and stir together with the beef until well-mixed and tomato paste has dissolved, about a minute. Continue cooking until nearly all liquid has evaporated, a few minutes, stirring occasionally. Turn off the heat.
In a large heatproof bowl, microwave cream cheese until soft, about 30 seconds.
Transfer the beef mixture to the bowl. Stir the beef and cream cheese until well-mixed. Set aside.
Preheat the oven to 400 F. Prepare a foil lined baking sheet.
Slice each poblano pepper in half lengthwise. Remove and discard seeds. Stuff each pepper half with the beef-cheese mixture, and place on the lined baking sheet. Distribute cheddar cheese on top.
Bake at 400 F until the peppers are tender, 25 to 30 minutes.
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