Low Carb Vegetarian Stuffed Poblano Peppers

If you love Mexican food, you’re going to be kicking yourself when you taste how good this recipe is knowing it’s Keto too. These Keto vegetarian stuffed poblano peppers are low in net carbs and truly loaded, even if they are sans meat. First, you’ll scorch your peppers (safely) over an open flame. Don’t worry, you can do it! Then, you’ll fill the peppers up with Spanish-style cauliflower rice and lots and lots of shredded monterey jack cheese. When you bake the stuffed poblano peppers, all the cheese inside melts for filling bites of rice and cheesy goodness.

What you’ll need

In order to make the poblano peppers properly, it’s important you have a gas stove for the recipe. You’ll need a gas-lit flame to scorch the peppers to remove the skin and tenderize them. Other tools you’ll need are a pair of tongs, a large pan, a glass baking dish, and a wooden spoon. If you’ve made poblano peppers in this style before without using a grill or another method, let other users know your tips and tricks in the comments section!

The most Keto-friendly peppers

Are poblano peppers Keto-friendly? Depending on the size of your pepper, a whole poblano will only have about 7-9 grams of carbohydrates. A little less in carbs is the green bell pepper, which has 1-2 grams fewer carbs per whole pepper. If you want to make a substitution, you can substitute this recipe with green bell peppers, which also won’t be as spicy as poblanos.

More to eat

If you’re going to include a side dish with your Keto vegetarian stuffed poblano pepper, choose something high-fat and really low in net carbs. Contrary to what is normally suggested, in this case, it would be best to avoid adding more vegetables to your plate. A clever way to add more fat to your meal and still have enough calories to fill you up is to use our Keto Cheese Sauce recipe.