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.

Interested In Healthy Recipes Like This Every Week? Sign Up For Our Wellness Wednesdays Newsletter

img_1198

Ingredients

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

Instructions

  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!

img_12001

Nutrition (1 pepper):

Calories- 314.9

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

Fat- 19.9g

Protein-25.7

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!

Interested In Healthy Recipes Like This Every Week? Sign Up For Our Wellness Wednesdays Newsletter

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s