Stuffed Poblano Peppers

Stuffed Poblano Peppers
Stuffed Poblano Peppers (my husband’s plate with beans)

This Atkins Induction-friendly entree goes together so quickly once you roast the poblano peppers.  In addition, it’s so tasty.  We just adore Mexican food!  The refried beans on my husband’s plat in the picture would NOT be suitable for Induction, not for Keto diets, and most assuredly not acceptable for Primal-Paleo followers.    Those are not suitable until the flegumes rung of the Atkings OWL carb reintroduction ladder, when you have reached Pre-Maintenance.   I always serve Guacamole Salad with my Mexican food.

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1 very large 6-7 oz. poblano pepper

10 oz. ground beef

3 oz. onion, chopped

1 tsp. chopped dried mild guajillo chile (sold in clear plastic bags at the grocery store in fresh produce area)

½ tsp. chili powder blend

½ tsp. mild ancho chile powder (or 1 tsp. dried ancho chile pepper, chopped)

¼-½ tsp. garlic powder

¼ c. shredded cheddar cheese

1 c. shredded Monterrey Jack cheese

DIRECTIONS:  Preheat oven to 400º.  Cut the poblano pepper in half lengthwise.  Remove seeds but leave stem in place so it will hold together better during baking.  Place pepper halves on baking sheet that is oiled or lined with silicone sheet and pop into preheated oven to roast.  After 10-15 minutes, turn the pepper halves over and roast the other side for 10 minutes.

While they are roasting, brown the beef and onion in a non-stick skillet. Add all spices and seasonings.  When the onion is tender and meat is fully done, stir in the cheeses to bind the mixture together.  Turn off fire and set aside.

When peppers are roasted nicely on both sides, remove from oven and cool.  Peel off as much of the tough, thin, plastic film-like skin as you can.  Set the pepper halves back down on the baking sheet cut side up.  Fill each of the halves  with half the meat mixture and pop the pan back into the oven for about 10 minutes to allow flavors to mingle.  Serve with your favorite guacamole recipe or whatever sides you like.

NUTRITIONAL INFO:   Makes 2 large adult servings, each contains: (does not include the guacamole or beans on the plate)

565 calories

42 g  fat

9.5 g  carbs, 2.5 g  fiber, 7 g  NET CARBS

42.3 g  protein

909 mg sodium



5 thoughts on “Stuffed Poblano Peppers

  1. Felicia

    After roasting peppers, if you immediately place them in a zip lock sealed for 10 to 15 minutes, the steam will allow the charred tough skin to separate making getting that skin off much easier! Just an fyi I learned a while back. Looks delicious!

    1. No, that would be separate nutritionals. The poblano half alone has 3 net carbs, and then those chile powders actually have some carbs, as does the cheese. Thus the 7 NC on this recipe just for the entree. Just click that guac recipe link in the intro paragraph for those guacamole nutritional numbers. 🙂

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