See how to make Mexican keto stuffed poblano peppers with simple ingredients, in just 30 minutes! This cheesy chicken stuffed poblano peppers recipe is full of taco flavors.
Coursedinner
CuisineMexican
Calories216kcal
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
AuthorMaya Krampf
Servings 6
INGREDIENTS
3largePoblano peppers
1tbspButter
2clovesGarlic(minced)
2cupsShredded chicken
114.5-oz canDiced tomatoes(NOT drained)
2tbspTaco seasoning
3ozCream cheese(cubed)
3/4cupCheddar cheese(shredded)
Cilantro(optional, for topping)
INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C).
Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
RECIPE NOTES
Serving size: 1 stuffed pepper
NUTRITION INFORMATION PER SERVING
Nutrition Facts
Amount per serving. Serving size in recipe notes above.