Description
Smoky, cheesy, and keto-friendly, these stuffed poblano peppers are a flavorful low-carb dinner perfect for weeknights or entertaining.
Ingredients
4 large poblano peppers (washed, halved, and deseeded)
1 lb ground turkey or plant-based crumbles
1 cup riced cauliflower (fresh or frozen)
4 oz full-fat cream cheese (or dairy-free alternative)
1/2 cup shredded cheddar or plant-based cheese
1/2 cup chopped cherry tomatoes (optional)
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
Sea salt and cracked black pepper to taste
Fresh cilantro or parsley for garnish
Optional topping: avocado slices or lime crema
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice the poblanos lengthwise, remove seeds, and lay them cut side up on a parchment-covered tray.
3. In a skillet over medium heat, sauté ground turkey or plant-based crumbles with paprika, cumin, salt, and garlic powder until browned.
4. Add riced cauliflower and chopped tomatoes. Cook for 3 minutes.
5. Fold in cream cheese until the mixture is smooth.
6. Spoon the mixture into the poblano halves and top with shredded cheddar.
7. Bake for 20–25 minutes until the cheese is golden and peppers are slightly blistered.
8. Garnish with herbs or lime crema. Serve hot.
Notes
To keep it strictly keto, skip tomatoes or sub with mushrooms.
Roast slowly or grill for extra smoky depth.
Each serving is two poblano halves.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Keto / Low-Carb
Nutrition
- Serving Size: 2 halves
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Keywords: keto stuffed poblano peppers, low-carb dinner, plant-based keto, easy keto recipe