Keto Stuffed Poblano Peppers

Another hearty recipe coming at ya!  This week we are going into how to make a simple dinner that only takes about 20 minutes and results in a super protein rich, fat based, satisfying meal.  Stuffed poblanos are usually filled with rice and beans, but we substituted all that for a delicious taco flavored beef filling.  We like to recommend this recipe as a good meal prep option to clients. Each pepper is a self-contained lunch that can be portioned out and reheated easily.  The simple ingredients are upgraded by the spices that are included, the toppings, as well as the optional addition of some bone broth to bring the mixture together.  Lets dive in.

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Serves 4

  • 4 poblano peppers
  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb of ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon of salt
  • ground pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup shredded cheese (preferably raw or pasture raised)
  • (optional) 1 cup of bone broth


  1. To start, we need to set the oven to broil, and once preheated get the peppers in there for about 5 minutes a side, or until the skin in blackened.  Once done, scrape off the blackened skin, cut down the middle on one side, and take the seeds out.
  2. Reduce the oven heat to 375 degrees.
  3. Heat a tablespoon of cooking fat (we use tallow or coconut oil) over medium high heat.  Once the pan is hot add in the onion and garlic, along with a pinch of salt.  Cook until softened and translucent.
  4. Add the ground beef to the pan and break it up as it cooks.
  5. Once the beef is mostly done with a little pink still in it, add the spice mixture and combine, letting cook for a minute.
  6. After the beef is done, you can add the bone broth and reduce it down for 8-10 minutes until there isn’t much liquid in the bottom of the pan.  Taste the mixture to see if additional salt or pepper is needed
  7. Spoon equal portions into the peppers, and top each with cheese out of the 3/4 cup.
  8. Put the peppers on a parchment paper lined baking tray and bake for 10 minutes, or until cheese is melted.
  9. Serve immediately.  These can be topped with guacamole, salsa, sour cream, or hot sauce, and enjoy!


Nutrition (1 pepper):

Calories- 314.9

Carbohydrates-7.7g-1.7g of fiber = 6g net carbs

Fat- 19.9g


Thanks for reading along everyone, and enjoy the recipe.  To keep up with all the videos, recipes, blog posts, and coaching deals/freebies coming out, subscribe to the Wellness Wednesday newsletter!

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