Stuffed Poblano Peppers are a low carb Mexican main dish made with poblano peppers, ground beef, taco seasoning, shredded Mexican cheese, and cilantro. It’s quick and works well for Taco Tuesday or an easy keto weeknight dinner, especially with toppings like lime juice, sour cream, and guacamole. Unlike chile rellenos or stuffed peppers that require extra steps like peeling, battering, or long baking, this version broils the poblanos first, then tops them with seasoned beef and cheese for a fast, bubbly finish in about 30 minutes.
Why You Need To Make These For DinnerTonight
If you love Mexican food and you’re tired of just getting tacos on Taco Tuesdays, have I got a recipe for you!
These Stuffed Poblano Peppers are overflowing with delicious taco meat and cheese and are the perfect way to take a break from the norm of tacos and burritos.
This recipe is wonderfully tasty, super easy to make, and is easily one of my favorite Mexican keto recipes .
I know that making Stuffed Poblano Peppers doesn’t necessarily sound like an easy dinner option, but I’ve got a few shortcuts and tips to make this an easy dinner option you won’t want to miss out on.
You can have this whole recipe finished from prep to being done cooking in under 30 minutes !
If that isn’t enough reason to make this for dinner tonight, did I mention that this recipe is low carb as well?
These keto Stuffed Poblano Peppers make a fantastic Mexican keto recipe for those nights you’re craving Mexican food.
At only 7 grams of carbs per serving, you can enjoy this keto meal completely guilt-free. Now let’s get cooking!
Are Poblano Peppers Hot?
If you know anything about me, you probably know that I like things spicy . I personally don’t find poblano peppers to be hot. However, if you’re sensitive to spice or heat in a dish, you may find them to be spicy.
If you’re worried about the heat level in this dish, or any other pepper dish, it’s always best to remove the seeds before using them in a recipe. This will help to eliminate some of the heat.
Do You Have To Peel Poblanos Before Stuffing?
You do not need to peel the poblano peppers for this Stuffed Poblano Peppers recipe. Since the peppers are cooked twice (once to roast them and again after they’ve been stuffed), the outer skin becomes quite tender.
You can remove the skin if you’d like as some aren’t fond of the texture, but I prefer not to as they turn out perfectly delicious without doing so.
Looking for something other than peppers to stuff? Try these Philly Cheesesteak Stuffed Mushrooms for a delightfully low carb meal instead.
How Do You Cut Poblanos For Stuffing?
Cutting the Poblano peppers for these stuffed poblanos is incredibly easy. Here are some easy steps to follow:
- Completely remove the top of the poblano that is connected to the stem.
- Cut the poblano pepper in half lengthwise.
- Use a spoon to remove the seeds from the inside of the pepper to reduce the level of spice in the dish.
Ingredients You’ll Need
- 4 large poblano peppers - The foundation of the dish. Poblanos have a mild heat and slightly smoky flavor that perfectly complements the savory filling. Halving them lengthwise makes it easy to remove the seeds and create natural “boats” for stuffing.
- 1 tablespoon oil - Used to lightly coat the peppers or sauté the filling ingredients. The oil helps the peppers blister slightly and enhances their flavor during roasting or baking.
- 1 pound ground beef – The hearty base of the stuffing. Ground beef provides rich flavor, satisfying protein, and a meaty texture that pairs beautifully with the mild spice of poblanos.
- 1.5 tablespoons taco seasoning - Adds bold, zesty flavor to the ground beef filling. The mix of spices—typically chili powder, cumin, garlic powder, and paprika. It infuses the meat with a Tex-Mex taste that defines the dish.
- 1 cup shredded Mexican cheese blend - This mix of cheeses (often cheddar, Monterey Jack, and asadero) adds creaminess and helps bind the filling together. It also creates a gooey, golden topping when melted over the stuffed peppers.
- 1/4 cup chopped cilantro - Adds freshness and a burst of herbal brightness that balances the richness of the beef and cheese. It’s often stirred into the filling or sprinkled on top just before serving.
- Lime juice - A squeeze of lime brightens and enhances the overall flavor, adding a refreshing tang that cuts through the richness of the cheese and meat.
- 1/2 cup sour cream - Offers cool, creamy contrast to the spicy, savory filling. It’s perfect for dolloping over the hot peppers.
- 1/2 cup guacamole - Adds smooth texture and a mild, buttery flavor that pairs wonderfully with the poblano’s smoky notes and the seasoned beef.
How To Make Stuffed Poblano Peppers
Move the oven rack to 6 inches below the broiler. Preheat broiler on high.
Cut poblanos in half and toss with oil. Place poblanos cut side down on a 9-inch round cake pan . Set the timer to 4 minutes. You want to cook these until the outsides are charred and blistered.
- Meanwhile in a 10-inch saute pan on high heat, cook ground beef until it is almost cooked through. Add 1.5 tablespoons of taco seasoning. Cook until the beef is cooked through. Mix in chopped cilantro and set aside.
- Remove poblanos from the oven. Fill each poblano half with ground beef. Top with cheese. Return the poblanos to the oven and broil for 2-3 minutes until the cheese has melted and is bubbly. Garnish with additional cilantro if desired and serve.
Tips And Tricks
Making low carb stuffed poblano peppers is a delicious way to enjoy bold flavors while keeping things healthy and satisfying. With the right techniques, you can create a dish that’s hearty, flavorful, and perfectly balanced without the extra carbs. Here are some tips and tricks to help you get it just right:
- The trick to getting this done in 30 minutes is to get the poblanos cooking while you get the filling made.
- You can make up the poblanos and seasoned meat ahead of time and only assemble 1, 2, or all four halves, as needed.
- Don’t bother stuffing each poblano. Simply place the roasted poblanos flat in the cake pan. Spread taco meat over the poblanos, top with cheese and cilantro, and broil.
- If you have time, you can roast the peppers whole and stuff them whole. But this way works faster, by just laying them flat and layering them with beef and cheese.
- Air frying is also an excellent way to roast these peppers. Just cook them at 400F for 4-5 minutes and then check to see if they’re roasted. Cook them for an additional 1-2 minutes if necessary and make sure to spray them with oil before air frying them.
- You can also cook the Stuffed Poblano Peppers in the air fryer once they’ve been stuffed. Cook them at 350F for 5 minutes.
- This feeds 4 people with the accompaniments or probably 2 hungry people without the added fat from the sour cream and guacamole.
Variations
Adding variations will give your readers more flexibility and inspiration when making low carb stuffed poblano peppers. Here are some delicious ideas to try:
- Vegetarian - Use a mixture of cauliflower rice, black soybeans (a low-carb bean alternative), mushrooms, and spinach sautéed with garlic and cumin.
- Chicken & Cheese - Combine shredded rotisserie chicken with cream cheese, salsa verde, and cilantro.
- Italian-Inspired - Stuff the peppers with Italian sausage, cauliflower rice, marinara sauce (sugar-free), and mozzarella cheese.
What Can I Do With Poblano Peppers?
One reason I love poblano pepper is because of how much flavor they can add to any dish. Here are a few of my favorite ways to incorporate poblano peppers into some yummy dishes:
- Stuff them
- Add them to a soup
- Layer them in a casserole
- Chop and add them to your favorite salsa recipe
- Add them to fajitas
What To Serve With Stuffed Poblano Peppers
These stuffed poblanos can be a complete meal all on their own, but if you’re wanting to bulk up your dinner spread, here are a few things that pair well with them:
- Elote
- Queso Fundido
- Instant Pot Refried Beans
- Instant Pot Mexican Rice
- Tomatillo Salsa
No, you do not need to peel poblano peppers after roasting for stuffed poblano peppers because the skin softens as it bakes and most people do not notice it in poblano pepper boats with ground beef and cheese. Peeling is optional if you prefer a smoother texture or if the skin is heavily blistered and papery, but it adds time and can tear the peppers. If you do peel, let the roasted poblanos steam briefly so the skin slips off more easily, then stuff and broil for a quick keto dinner.
Stuffed poblanos turn watery because poblano peppers release moisture as they roast and fillings like ground beef, onions, tomatoes, or salsa can add extra liquid, which steams the poblano pepper boats instead of keeping them firm. For less watery stuffed poblano peppers, roast or broil the poblanos first and drain off any pooled liquid, cook the filling until it is no longer wet, and drain excess grease if you used higher fat ground beef. Baking on a rack and finishing under the broiler also helps drive off moisture so the cheese melts bubbly without soggy peppers.
Yes, you can make stuffed poblano peppers in the air fryer, and it is a great way to get bubbly cheese and tender poblano pepper boats fast. Roast or air fry the poblanos briefly first to soften them, then fill with cooked ground beef and taco seasoning, top with cheese, and air fry until the peppers are tender and the cheese is melted and browned.
To keep the filling from falling out of stuffed poblano peppers, choose wide, flat poblanos and slice them lengthwise so you get stable poblano pepper boats, then roast or broil them first so they soften and hold their shape. Use a thicker filling by cooking ground beef and taco seasoning until most of the moisture cooks off, and do not overload the peppers. Packing the filling firmly, topping with cheese as a binder, and baking the peppers snugly in a dish so they support each other helps the keto stuffed poblanos stay intact when serving.
Looking For More Great Recipes For Taco Tuesday?
- This Flank Steak Fajitas recipe is a fantastic sheet pan Mexican recipe!
- This Pineapple Mango Salsa is a fresh and fruity salsa recipe that is so easy to make. Your taste buds will be dancing from all the flavors!
- If this isn’t the best air fryer Chile Rellenos recipe you’ve ever had–or for that matter the best chile rellenos sauce recipe you’ve ever had–I will eat two of these in penance.
- Stuffed Tomatoes - A variety of ways to make this dish.
- Keto Philly Cheesesteak Stuffed Peppers - a great take on a classic recipe.
The next time you’re picking a meal for Taco Tuesday, or for tonight for that matter, make these delightfully easy and delicious Stuffed Poblano Peppers !
Stuffed Poblano Peppers | Low Carb Stuffed Poblanos
Equipment
- 10-Inch Saute Pan
Ingredients
- ▢ 4 poblano peppers , large, halved
- ▢ 1 tablespoon Oil
- ▢ 1 pound ground beef
- ▢ 1.5 tablespoons Taco Seasoning
- ▢ 1 cup shredded Mexican cheese blend
- ▢ 1/4 cup Cilantro , chopped
For Serving (Optional)
- ▢ lime juice
- ▢ 1/2 cup sour cream
- ▢ 1/2 cup Guacamole
Instructions
- Move oven rack to 6 inches below the broiler. Preheat broiler on high.
- Cut poblanos in half and toss with oil. Place poblanos cut side down on a 9-inch round cake pan . Set the timer to 4 minutes. You want to cook these until the outsides are charred and blistered.
- Meanwhile in a 10-inch saute pan on high heat, cook ground beef until it is almost cooked through. Add 1.5 tablespoons taco seasoning. Cook until the beef is cooked through. Mix in chopped cilantro and set aside.
- Remove poblanos from the oven. Fill each poblano half with ground beef. Top with cheese. Return the poblanos to the oven and broil for 2-3 minutes until the cheese has melted and is bubbly. Garnish with additional cilantro if desired and serve.
Watch The Video
Tips And Tricks For Making This Stuffed Poblano Peppers Recipe
- You can make up the poblanos and seasoned meat ahead of time and only assemble 1, 2 or all four halves, as needed.
- Don’t bother stuffing each poblano. Simply place the roasted poblanos flat in the cake pan. Spread taco meat over the poblanos, top with cheese and cilantro and broil.
- If you have time, you can roast the peppers whole and stuff them whole. But this way works faster, by just laying them flat and layering them with beef and cheese.
- Air frying is also an excellent way to roast these peppers. Just cook them for 400F for 4-5 minutes and then check to see if they’re roasted. Cook them for an additional 1-2 minutes if necessary and make sure to spray them with oil before air frying them.
- You can also cook the Stuffed Poblano Peppers in the air fryer once they’ve been stuffed. Cook them at 350F for 5 minutes.
- This feeds 4 people with the accompaniments or probably 2 hungry people without the added fat from the sour cream and guacamole.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Stuffed Poblano Peppers | Low Carb Stuffed Poblanos
Ingredients
- 4 poblano peppers large, halved
- 1 tablespoon Oil
- 1 pound ground beef
- 1.5 tablespoons Taco Seasoning
- 1 cup shredded Mexican cheese blend
- 1/4 cup Cilantro chopped
For Serving (Optional)
- lime juice
- 1/2 cup sour cream
- 1/2 cup Guacamole
Instructions
- Move oven rack to 6 inches below the broiler. Preheat broiler on high.
- Cut poblanos in half and toss with oil. Place poblanos cut side down on a 9-inch round cake pan . Set the timer to 4 minutes. You want to cook these until the outsides are charred and blistered.
- Meanwhile in a 10-inch saute pan on high heat, cook ground beef until it is almost cooked through. Add 1.5 tablespoons taco seasoning. Cook until the beef is cooked through. Mix in chopped cilantro and set aside.
- Remove poblanos from the oven. Fill each poblano half with ground beef. Top with cheese. Return the poblanos to the oven and broil for 2-3 minutes until the cheese has melted and is bubbly. Garnish with additional cilantro if desired and serve.
Tips And Tricks For Making This Stuffed Poblano Peppers Recipe
- You can make up the poblanos and seasoned meat ahead of time and only assemble 1, 2 or all four halves, as needed.
- Don’t bother stuffing each poblano. Simply place the roasted poblanos flat in the cake pan. Spread taco meat over the poblanos, top with cheese and cilantro and broil.
- If you have time, you can roast the peppers whole and stuff them whole. But this way works faster, by just laying them flat and layering them with beef and cheese.
- Air frying is also an excellent way to roast these peppers. Just cook them for 400F for 4-5 minutes and then check to see if they’re roasted. Cook them for an additional 1-2 minutes if necessary and make sure to spray them with oil before air frying them.
- You can also cook the Stuffed Poblano Peppers in the air fryer once they’ve been stuffed. Cook them at 350F for 5 minutes.
- This feeds 4 people with the accompaniments or probably 2 hungry people without the added fat from the sour cream and guacamole.
Stuffed Poblano Peppers | Low Carb Stuffed Poblanos https://twosleevers.com/stuffed-poblano-peppers/
Make a Thai Cashew Chicken easily with this delicious and low carb Keto Stir Fry recipe. It’s nutty, full of veggies, and so easy you’ll add it to your weekly menu!
What Makes This Keto Stir Fry Recipe So Crave-Worthy?
- One Pan. I hate after-dinner clean-up almost as much as I hate long-winded, overly-complicated recipes. This Thai Cashew Chicken recipe is made in a single skillet.
- Fresh Herbs. This Thai Cashew Chicken recipe is very similar to a Thai Basil Chicken dish you could order at a Thai restaurant. It’s finished off with fresh basil and cilantro that take it over the edge.
- Low Sugar. Use Splenda instead of brown sugar to make this dish low-sugar. You’ll still get that pinch of sweet without the added sugar content.
- Fast. This cooks up quick and will leave you standing at the stove for less than 20 minutes from start to finish.
Is Fish Sauce Fishy?
If you drank the bottle of fish sauce, then yes. However, as a marinade, when combined with the Sugar or Splenda and garlic, it just provides a nice, balanced umami flavor to the chicken.
Can I Have Soy Sauce On Keto?
Yes, in moderation. If you’re following a strict Keto diet you may want to avoid certain ingredients that may not fit into your macros. However, most brands of soy sauce are naturally low in carbs and are great at adding flavor to your favorite Asian recipes.
Can I Use Sugar Instead of Splenda In Keto Stir Fry?
Of course! But it won’t be keto-friendly. Instead of a single packet of Splenda, you can use one tablespoon of brown sugar. I use Splenda because I follow a Keto way of eating and it helps to make this dish Keto-friendly with that one substitution.
Is Thai Cashew Chicken Keto-Friendly?
Keto Thai Cashew Chicken can absolutely be low-carb friendly when prepared with the right ingredients and a few smart substitutions.
- Splenda. This Thai Cashew Chicken recipe is Keto-friendly. As I stated above, the recipe calls for Splenda instead of brown sugar and it cuts down the carb/sugar content without sacrificing flavor.
- Cashews. Keto-friendly nuts include cashews, so this is a great dish that’s high in protein and perfect while following Keto.
- Family-Friendly. This is also a great dish to make for the whole family, even if they’re not eating Keto. Simply serve this with some white rice and you have a complete meal for everyone.
Ingredients You’ll Need
- 2 tablespoons Oil - Used for stir-frying the chicken and vegetables, helping everything cook quickly and evenly.
- 2 boneless skinless chicken breasts - The main protein; cooks quickly and absorbs the flavorful sauce.
- 1 teaspoon Fish Sauce or soy sauce - Adds savory umami depth and classic Thai flavor.
- 1 teaspoon Minced Garlic - Provides aromatic, savory warmth that builds the dish’s flavor base.
- 1 packet Splenda or 1 tablespoon brown sugar - Balances the savory notes with sweetness, creating the signature sweet-savory Thai profile.
- 1/2 cup Onion - Adds sweetness, texture, and mild bite as it softens during cooking.
- 1 cup Bell Peppers - Adds crunch, color, and natural sweetness.
- 1/2 teaspoon Salt - Seasons the dish and enhances all other flavors.
- 1/2 cup Cashews - Adds buttery crunch and nutty flavor, a key element of Thai cashew chicken.
- 1/2 cup Chopped Green Scallions - Adds fresh oniony brightness and color.
- 2 tablespoons Cilantro and chopped basil - Brings fresh, herbal, aromatic notes typical in Thai cuisine.
- 1 Egg - Can be scrambled into the dish to add richness and extra protein.
How To Make Thai Cashew Chicken
- Marinate. Marinate the chicken with fish sauce, garlic, and Splenda.
- Chicken. Add oil to a hot pan and cook the chicken on high heat.
- Veggies. When it is cooked, add onions and sauté. Leave them crisp and add peppers, salt, and cashews.
- Egg. Push everything to the side. Add a little oil if needed and crack an egg in the middle. Allow the whites to set and then flip it over. Once it is cooked, slash it into ribbons with your spatula and mix into the chicken.
- Finish. Add green onions, cilantro, and basil, and serve.
Tips and Tricks for Making Keto Stir Fry
Making Thai Cashew Chicken keto-friendly is easy with a few smart swaps and techniques that keep all the bold Thai flavor while lowering the carbs.
- Egg. Don’t burn the egg. Add a little oil to the pan before cooking it if you think the pan needs it.
- Onions. Leave them crispy to maintain the proper texture for this Thai Cashew Chicken recipe. Don’t overcook them.
- Sugar. Sub the packet of Splenda for a tablespoon of brown sugar if you wish.
- Keto. This dish is Keto-friendly, but you can serve it with rice for your non-Keto family members.
- Use a good nonstick pan . I love this Mealthy nonstick pan because its heavy, inexpensive, and utterly nonstick.
Variations
Keto Thai Cashew Chicken is wonderfully flexible, and with a few smart swaps, you can create different versions that stay flavorful, satisfying, and low in carbs.
- Keto Coconut Cashew Chicken - Add ¼ cup canned coconut milk to the sauce for a creamy, rich variation that stays keto-friendly.
- Keto Cashew Chicken with Zoodles - Swap the vegetables or serve the dish over sautéed zucchini noodles for a noodle-style experience without the carbs.
- Keto Cashew Chicken Stir-Fry - Add mushrooms, broccoli, or snow peas (in moderation) for more bulk and fiber while keeping the dish low carb.
What To Eat With Keto Stir Fry
Keto stir fry is versatile and flavorful, and pairing it with the right low-carb sides keeps your meal filling while maintaining your carb goals.
- Cauliflower Rice - The most popular pairing; it mimics rice and soaks up sauces beautifully.
- Zoodles - Light, fresh, and great for noodle-style stir fry meals.
- Shirataki Noodles - Extremely low in carbs and perfect for noodle-based dishes.
- Air Fryer Bok Choy - Adds crunch and freshness with minimal carbs.
How Long Does It Last?
Keto Thai Cashew Chicken lasts 3–4 days in the refrigerator when stored in an airtight container. The flavors deepen as it chills, making the leftovers even more delicious. Just keep the cashews separate until serving so they stay crunchy.
Reheat it gently on the stovetop or in the microwave for the best texture.
Can You Freeze It?
Yes, you can freeze Keto Thai Cashew Chicken, but with one important adjustment. Freeze the chicken and sauce mixture without the cashews, since nuts become soft and lose their crunch in the freezer.
Store the cooked chicken and vegetables in an airtight, freezer-safe container for up to 2–3 months.
Thaw your leftovers overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Want More Awesome Thai Recipes?
- Thai Gai Yang - use your Air Fryer to make awesome Cornish Game Hens!
- Thai Green Curry - delicious and full of Thai spices!
- Thai Peanut Chicken - use the Air Fryer to get perfect crispy chicken!
- Basil Beef Bowls - these are spicy and the perfect quick meal idea!
Looking for more quick keto recipes? Check out my list of 69+ Keto Quick Meals !
Keto Stir Fry | Thai Cashew Chicken
Equipment
- 12 inch Skillet
Ingredients
- ▢ 2 tablespoons Oil
- ▢ 2 boneless skinless chicken breast , cut into 1 inch dice
- ▢ 1 teaspoon Fish Sauce , or soy sauce
- ▢ 1 teaspoon Minced Garlic
- ▢ 1 packet Splenda , or one tablespoo brown sugar
- ▢ 1/2 cup Onion , diced
- ▢ 1 cup Bell Peppers , diced
- ▢ 1/2 teaspoon Kosher Salt
- ▢ 1/2 cup cashews , fried or salt roasted
- ▢ 1/2 cup Chopped Green Scallions , chopped
- ▢ 2 tablespoons Cilantro , chopped, and chopped basil mixed together
- ▢ 1 Eggs , optional
Instructions
Marinate the chicken with fish sauce, garlic, and Splenda.
Add oil to a hot pan and cook the chicken on high heat.
When it is cooked, add onions and sauté. Leave them crisp and add peppers, salt, and cashews.
Push everything to the side. Add a little oil if needed and crack an egg in the middle. Allow the whites to set and then flip it over. Once it is cooked, slash it into ribbons with your spatula and mix into the chicken.
Add green onions, cilantro, and basil, and serve.
Egg. Don’t burn the egg. Add a little oil to the pan before cooking it if you think the pan needs it.
Onions. Leave them crispy to maintain the proper texture for this Thai Cashew Chicken recipe. Don’t overcook them.
Sugar. Sub the packet of Splenda for a tablespoon of brown sugar if you wish.
Keto. This dish is Keto-friendly, but you can serve it with rice for your non-Keto family members.
Use a good nonstick pan . I love this Mealthy nonstick pan because its heavy, inexpensive, and utterly nonstick.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
