Stuffed Poblano Peppers are a low carb Mexican main dish made with poblano peppers, ground beef, taco seasoning, shredded Mexican cheese, and cilantro. It’s quick and works well for Taco Tuesday or an easy keto weeknight dinner, especially with toppings like lime juice, sour cream, and guacamole. Unlike chile rellenos or stuffed peppers that require extra steps like peeling, battering, or long baking, this version broils the poblanos first, then tops them with seasoned beef and cheese for a fast, bubbly finish in about 30 minutes.
Why You Need To Make These For Dinner Tonight
If you love Mexican food and you're tired of just getting tacos on Taco Tuesdays, have I got a recipe for you!
These Stuffed Poblano Peppers are overflowing with delicious taco meat and cheese and are the perfect way to take a break from the norm of tacos and burritos.
This recipe is wonderfully tasty, super easy to make, and is easily one of my favorite Mexican keto recipes.
I know that making Stuffed Poblano Peppers doesn't necessarily sound like an easy dinner option, but I've got a few shortcuts and tips to make this an easy dinner option you won't want to miss out on.
You can have this whole recipe finished from prep to being done cooking in under 30 minutes!
If that isn't enough reason to make this for dinner tonight, did I mention that this recipe is low carb as well?
These keto Stuffed Poblano Peppers make a fantastic Mexican keto recipe for those nights you're craving Mexican food.
At only 7 grams of carbs per serving, you can enjoy this keto meal completely guilt-free. Now let's get cooking!
Are Poblano Peppers Hot?
If you know anything about me, you probably know that I like things spicy. I personally don't find poblano peppers to be hot. However, if you're sensitive to spice or heat in a dish, you may find them to be spicy.
If you're worried about the heat level in this dish, or any other pepper dish, it's always best to remove the seeds before using them in a recipe. This will help to eliminate some of the heat.
Do You Have To Peel Poblanos Before Stuffing?
You do not need to peel the poblano peppers for this Stuffed Poblano Peppers recipe. Since the peppers are cooked twice (once to roast them and again after they've been stuffed), the outer skin becomes quite tender.
You can remove the skin if you'd like as some aren't fond of the texture, but I prefer not to as they turn out perfectly delicious without doing so.
Looking for something other than peppers to stuff? Try these Philly Cheesesteak Stuffed Mushrooms for a delightfully low carb meal instead.
How Do You Cut Poblanos For Stuffing?
Cutting the Poblano peppers for these stuffed poblanos is incredibly easy. Here are some easy steps to follow:
- Completely remove the top of the poblano that is connected to the stem.
- Cut the poblano pepper in half lengthwise.
- Use a spoon to remove the seeds from the inside of the pepper to reduce the level of spice in the dish.
Ingredients You'll Need
- 4 large poblano peppers- The foundation of the dish. Poblanos have a mild heat and slightly smoky flavor that perfectly complements the savory filling. Halving them lengthwise makes it easy to remove the seeds and create natural “boats” for stuffing.
- 1 tablespoon oil- Used to lightly coat the peppers or sauté the filling ingredients. The oil helps the peppers blister slightly and enhances their flavor during roasting or baking.
- 1 pound ground beef – The hearty base of the stuffing. Ground beef provides rich flavor, satisfying protein, and a meaty texture that pairs beautifully with the mild spice of poblanos.
- 1.5 tablespoons taco seasoning- Adds bold, zesty flavor to the ground beef filling. The mix of spices—typically chili powder, cumin, garlic powder, and paprika. It infuses the meat with a Tex-Mex taste that defines the dish.
- 1 cup shredded Mexican cheese blend- This mix of cheeses (often cheddar, Monterey Jack, and asadero) adds creaminess and helps bind the filling together. It also creates a gooey, golden topping when melted over the stuffed peppers.
- 1/4 cup chopped cilantro- Adds freshness and a burst of herbal brightness that balances the richness of the beef and cheese. It’s often stirred into the filling or sprinkled on top just before serving.
- Lime juice- A squeeze of lime brightens and enhances the overall flavor, adding a refreshing tang that cuts through the richness of the cheese and meat.
- 1/2 cup sour cream- Offers cool, creamy contrast to the spicy, savory filling. It’s perfect for dolloping over the hot peppers.
- 1/2 cup guacamole- Adds smooth texture and a mild, buttery flavor that pairs wonderfully with the poblano’s smoky notes and the seasoned beef.
How To Make Stuffed Poblano Peppers
1. Move the oven rack to 6 inches below the broiler. Preheat broiler on high.
2. 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.
3. Meanwhile in a 10-inch saute pan on high heat, cook ground beef until it is almost cooked through. Add 1.5 tablespoons of taco seasoning. Cook until the beef is cooked through. Mix in chopped cilantro and set aside.
4. 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.
Tips And Tricks
Making low carb stuffed poblano peppers is a delicious way to enjoy bold flavors while keeping things healthy and satisfying. With the right techniques, you can create a dish that’s hearty, flavorful, and perfectly balanced without the extra carbs. Here are some tips and tricks to help you get it just right:
- The trick to getting this done in 30 minutes is to get the poblanos cooking while you get the filling made.
- You can make up the poblanos and seasoned meat ahead of time and only assemble 1, 2, or all four halves, as needed.
- Don’t bother stuffing each poblano. Simply place the roasted poblanos flat in the cake pan. Spread taco meat over the poblanos, top with cheese and cilantro, and broil.
- If you have time, you can roast the peppers whole and stuff them whole. But this way works faster, by just laying them flat and layering them with beef and cheese.
- Air frying is also an excellent way to roast these peppers. Just cook them at 400F for 4-5 minutes and then check to see if they're roasted. Cook them for an additional 1-2 minutes if necessary and make sure to spray them with oil before air frying them.
- You can also cook the Stuffed Poblano Peppers in the air fryer once they've been stuffed. Cook them at 350F for 5 minutes.
- This feeds 4 people with the accompaniments or probably 2 hungry people without the added fat from the sour cream and guacamole.
Variations
Adding variations will give your readers more flexibility and inspiration when making low carb stuffed poblano peppers. Here are some delicious ideas to try:
- Vegetarian- Use a mixture of cauliflower rice, black soybeans (a low-carb bean alternative), mushrooms, and spinach sautéed with garlic and cumin.
- Chicken & Cheese- Combine shredded rotisserie chicken with cream cheese, salsa verde, and cilantro.
- Italian-Inspired- Stuff the peppers with Italian sausage, cauliflower rice, marinara sauce (sugar-free), and mozzarella cheese.
What Can I Do With Poblano Peppers?
One reason I love poblano pepper is because of how much flavor they can add to any dish. Here are a few of my favorite ways to incorporate poblano peppers into some yummy dishes:
- Stuff them
- Add them to a soup
- Layer them in a casserole
- Chop and add them to your favorite salsa recipe
- Add them to fajitas
What To Serve With Stuffed Poblano Peppers
These stuffed poblanos can be a complete meal all on their own, but if you're wanting to bulk up your dinner spread, here are a few things that pair well with them:
No, you do not need to peel poblano peppers after roasting for stuffed poblano peppers because the skin softens as it bakes and most people do not notice it in poblano pepper boats with ground beef and cheese.
Peeling is optional if you prefer a smoother texture or if the skin is heavily blistered and papery, but it adds time and can tear the peppers.
If you do peel, let the roasted poblanos steam briefly so the skin slips off more easily, then stuff and broil for a quick keto dinner.
Stuffed poblanos turn watery because poblano peppers release moisture as they roast and fillings like ground beef, onions, tomatoes, or salsa can add extra liquid, which steams the poblano pepper boats instead of keeping them firm.
For less watery stuffed poblano peppers, roast or broil the poblanos first and drain off any pooled liquid, cook the filling until it is no longer wet, and drain excess grease if you used higher fat ground beef.
Baking on a rack and finishing under the broiler also helps drive off moisture so the cheese melts bubbly without soggy peppers.
Yes, you can make stuffed poblano peppers in the air fryer, and it is a great way to get bubbly cheese and tender poblano pepper boats fast.
Roast or air fry the poblanos briefly first to soften them, then fill with cooked ground beef and taco seasoning, top with cheese, and air fry until the peppers are tender and the cheese is melted and browned.
To keep the filling from falling out of stuffed poblano peppers, choose wide, flat poblanos and slice them lengthwise so you get stable poblano pepper boats, then roast or broil them first so they soften and hold their shape.
Use a thicker filling by cooking ground beef and taco seasoning until most of the moisture cooks off, and do not overload the peppers.
Packing the filling firmly, topping with cheese as a binder, and baking the peppers snugly in a dish so they support each other helps the keto stuffed poblanos stay intact when serving.
Looking For More Great Recipes For Taco Tuesday?
- This Flank Steak Fajitas recipe is a fantastic sheet pan Mexican recipe!
- This Pineapple Mango Salsa is a fresh and fruity salsa recipe that is so easy to make. Your taste buds will be dancing from all the flavors!
- If this isn’t the best air fryer Chile Rellenos recipe you’ve ever had–or for that matter the best chile rellenos sauce recipe you’ve ever had–I will eat two of these in penance.
- Stuffed Tomatoes- A variety of ways to make this dish.
- Keto Philly Cheesesteak Stuffed Peppers - a great take on a classic recipe.
Trust me, you and your family won't be disappointed in this Mexican keto recipe! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
The next time you're picking a meal for Taco Tuesday, or for tonight for that matter, make these delightfully easy and delicious Stuffed Poblano Peppers!
Equipment
Ingredients
- 4 poblano peppers, large, halved
- 1 tablespoon Oil
- 1 pound ground beef
- 1.5 tablespoons Taco Seasoning
- 1 cup shredded Mexican cheese blend
- 1/4 cup Cilantro, chopped
For Serving (Optional)
- lime juice
- 1/2 cup sour cream
- 1/2 cup Guacamole
Instructions
- 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.
Watch The Video
Tips And Tricks For Making This Stuffed Poblano Peppers Recipe
- You can make up the poblanos and seasoned meat ahead of time and only assemble 1, 2 or all four halves, as needed.
- Don’t bother stuffing each poblano. Simply place the roasted poblanos flat in the cake pan. Spread taco meat over the poblanos, top with cheese and cilantro and broil.
- If you have time, you can roast the peppers whole and stuff them whole. But this way works faster, by just laying them flat and layering them with beef and cheese.
- Air frying is also an excellent way to roast these peppers. Just cook them for 400F for 4-5 minutes and then check to see if they're roasted. Cook them for an additional 1-2 minutes if necessary and make sure to spray them with oil before air frying them.
- You can also cook the Stuffed Poblano Peppers in the air fryer once they've been stuffed. Cook them at 350F for 5 minutes.
- This feeds 4 people with the accompaniments or probably 2 hungry people without the added fat from the sour cream and guacamole.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Henyjh
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AshleyThompson
I love these stuffed peppers as a low carb taco alternative so much more than using low carb tortilla shells. They are so flavorful and a great way to get more veggies.
Vicky
I e made this twice and both times were yummy! You can adjust and add as you wish too.
Charlotte
In the video and pictures there seems to be onions added in; however, the recipe does not show onions. Can you please tell me how much onions should be or not be included? I love your recipes!!!
Caroline Capobianco
Absolutely delicious and so easy!
Tammi B.
The recipe calls for four poblanos but in the photos you only sow four halves. Does the filling make enough for four whole poblanos or just two?
URVASHI PITRE
It will of course depend on the size of the poblano. 4 Smaller ones or 2 huge ones is how I approach this one