Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Stuffed Poblano Peppers Recipe
Stuffed Poblano Peppers come from brother's shared recipe that families love, especially suitable for low-carb diets and healthy pepper preparation alternatives. This family-shared recipe creates nutritious alternatives to traditional stuffed peppers while maintaining satisfying flavors and substantial nutrition. The low-carb nature accommodates various dietary preferences.
My brother gave me this stuffed poblano peppers recipe and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Servings:
4
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Ingredients
4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices Cheddar cheese, cut into strips
4 thin slices Monterey Jack cheese, cut into strips
1 (15 ounce) can enchilada sauce (such as Hatch®)
¼ cup shredded Cheddar cheese
Directions
Gather all ingredients.
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Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
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Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili powder, cumin, salt, and pepper.
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Preheat the oven to 350 degrees F (175 degrees C). Place peppers in a casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper.
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Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
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Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle shredded Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
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Cook’s Note
Use either red or green enchilada sauce — your choice.
You can roast the poblano peppers under the broiler if you’d like.
These are really better if you prepare them one day and then bake and eat them the next day.
Nutrition Facts (per serving)
| 447 | Calories |
| 29g | Fat |
| 19g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 447 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 12g | 58% |
| Cholesterol 91mg | 30% |
| Sodium 541mg | 24% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 6g | 20% |
| Total Sugars 5g | |
| Protein 29g | 58% |
| Vitamin C 84mg | 93% |
| Calcium 222mg | 17% |
| Iron 4mg | 23% |
| Potassium 911mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
