Low-Carb Cheesy Stuffed Poblano Peppers

Low-Carb Cheesy Stuffed Poblano Peppers

4.4 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 355.4
  • Total Fat: 29.8 g
  • Cholesterol: 83.6 mg
  • Sodium: 745.0 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 15.8 g

View full nutritional breakdown of Low-Carb Cheesy Stuffed Poblano Peppers calories by ingredient


Poblano Peppers stuffed with a mixture of veggies, beef & cheese, and then topped with more cheese! You will never miss the Chile Rellenos again! Poblano Peppers stuffed with a mixture of veggies, beef & cheese, and then topped with more cheese! You will never miss the Chile Rellenos again!
Number of Servings: 10


    10- Poblano Peppers
    1 Lb Ground Beef (80/20)
    2 T Olive Oil
    2 t Garlic, minced
    1 cup Onions, raw- chopped
    1 cup Zucchini, raw chopped
    1-10oz can Rotel Diced tomatoes & Green Chilis
    8 oz Cream Cheese
    2 cups Monterey Cheese, shredded- divided
    2 t Chili powder
    1 t Cumin powder
    1/2 t Black Pepper
    2 t Salt, divided


Preheat the oven to 425 F

1. Spray a 13"x9" baking dish with cooking spray.

2. Heat a non-stick skillet over medium heat, and brown the ground beef. Season with 1 t. salt and the black pepper.

3. While the beef cooks, lay the peppers out in the baking dish, making sure to orient them so that they lay flat easily.

4. Using a pairing knife, cut the top 1/4 of the pepper off, leaving the stem in tack. Set the "cut tops" aside. Scoop out the ribs and seeds, and give it a rinse with water (just to be sure). Put all the peppers back into the dish. Dice the "cut tops" of the peppers.

5. Remove the cooked beef from the skillet, and drain.

6. Add the olive oil to the same skillet, and heat. Add the diced onions and cook 2-3 minutes. Add the minced garlic and cook an additional minute.

7. Add the zucchini, rotel tomatoes and leftover diced poblano pepper to the onion mixture. Saute over medium heat for 4-5 minutes.

8. Reduce heat to low and add the cream cheese. Stir until melted and thoroughly combined.

9. Add the chili powder, cumin, and the remaining salt. Stir until combined.

10. Add the drained ground beef back to the veggie mixture. Stir until combined.

11. Add 1 cup of the cheese, and mix thoroughly.

12. Spoon the mixture into each of the hollowed out peppers. Top each pepper with the remaining cheese.

13. Cover the baking dish with foil and back for 25 minutes covered, and an additional 5 minutes uncovered.

Serving Size: Makes 10 Peppers

Number of Servings: 10

Recipe submitted by SparkPeople user JESSICALEGAN.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    I selected this particular recipe because the picture was an anaheim pepper, which is what I had on hand. The anaheim worked great - be sure to roast and peel them first. - 2/1/16

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    I was not particularly fond of the taste after I made this before baking as it was rather bland. I knew from the ingredients it would be so I added more cumin, some coriander and cayenne pepper. It was much better and the fam loved my version of it. - 5/25/21

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    Delicious recipe! - 2/2/21

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    Very Good
    tasty - 8/11/20

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    This was a great meal taste so good thanks for sharing. - 3/23/18