Incredibly simple stuffed poblano peppers — a healthy, quick weeknight dinner with a spicy kick. These peppers are savory, cheesy, and filling, and they come together fast, making them a great option for busy evenings or meal prep.
Stuffed peppers are a comforting classic, and this version brings a smoky heat from poblano peppers without overwhelming the palate. The filling is straightforward: sautéed onions, garlic, and bell pepper mixed with grass-fed ground beef (or a poultry alternative), warmed through with spices and chunky salsa. Each poblano half is filled with that mixture, topped with shredded cheese, and baked until the pepper softens and the cheese melts into a golden finish.
Spicy Low Carb Stuffed Poblano Peppers
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
Description
These spicy low carb stuffed poblano peppers are a flavorful and satisfying dinner that reheats well for lunches or meal prep. The poblano pepper adds a gentle heat and a smoky note; removing the seeds keeps things milder while still preserving flavor. If you prefer no spice, substitute three medium bell peppers for the poblanos. Serve them as-is for a low-carb meal, or add a side of brown rice or quinoa if you’d like more carbs.
Ingredients
- 1 tbsp avocado oil
- 1/2 yellow onion, finely diced
- 1 clove garlic, minced
- 1 red bell pepper, diced (or 1/2 cup cauliflower rice as a low-carb swap)
- 1 lb grass-fed ground beef (or ground chicken or turkey)
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1/2 cup chunky salsa
- 4 poblano peppers, halved lengthwise and seeds removed
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the pepper halves in a single layer.
- Heat a large skillet over medium heat and add the avocado oil. Sauté the diced onion, minced garlic, and red bell pepper until softened, about 4–5 minutes.
- Add the ground beef, cumin, salt, pepper, and chili powder. Break up the meat with a spoon and cook until no longer pink, about 5–7 minutes.
- Stir in the chunky salsa, taste, and adjust seasoning if needed. Remove the pan from heat.
- Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Even with seeds removed, poblanos retain a pleasant heat; use bell peppers if you prefer milder results.
- Spoon the beef and vegetable mixture into each pepper half, packing gently. Top each stuffed pepper with a generous sprinkle of shredded cheese.
- Bake in the preheated oven for 20–25 minutes, until peppers are tender and cheese is melted and bubbly. If you like a browned top, finish under the broiler for 1–2 minutes — watch closely to avoid burning.
- Remove from oven and let cool for a couple of minutes before serving. Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream if desired.