Stuffed Poblano Peppers

These healthy stuffed poblano peppers are a simple weeknight meal that's hearty and flavorful. They're great for anyone on a low carb, keto, or gluten free diet.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 490 kcal


  • 4 poblano peppers
  • 1 pound 90% lean ground beef
  • 8 ounces cream cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons tomato paste
  • 1/2 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon salt


  1. Add olive oil to a pan over medium heat. Add beef and break it apart as it cooks, about 5 minutes until browned.
  2. 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.
  3. In a large heatproof bowl, microwave cream cheese until very soft and pliable, about 30 seconds.
  4. Transfer the beef mixture to the bowl, leaving any excess liquid in the pan. Stir the beef and cream cheese until well-mixed. Set aside.
  5. Preheat the oven to 400 F. Prepare a foil lined baking sheet.
  6. Slice each poblano pepper in half lengthwise. Remove and discard seeds (gloves are recommended). Stuff each pepper half with the beef-cheese mixture, and place on the lined baking sheet. Distribute cheddar cheese on top.
  7. Bake at 400 F until the peppers are very tender, 25 to 30 minutes.

Nutrition Info

This recipe yields 5 g net carbs per serving (2 stuffed pepper halves or 1/4 of the recipe).

Nutrition Facts Per Serving
Calories 490  
Total Fat 38g 58%
   Saturated Fat 20g 99%
   Trans Fat 0g  
Cholesterol 150mg 50%
Sodium 1070mg 45%
Total Carb 6.5g 2%
   Dietary Fiber 1.5g 6%
   Sugars 2g  
Protein 30g  
Vitamin A 26% · Vitamin C 65% · Calcium 15% · Iron 23%