Keto Mexican Cheese & Chicken Stuffed Poblano Peppers Recipe
See how to make Mexican keto stuffed poblano peppers with simple ingredients, in just 30 minutes! This cheesy chicken stuffed poblano peppers recipe is full of taco flavors.
Don't worry, the advertisements will NOT show up when you print the recipe.
FREE PRINTABLE: LOW CARB & KETO FOOD LIST!
Join 170,000 others to get a FREE keto food list, plus weekly keto recipes!GET IT NOW
- 3 large Poblano peppers
- 1 tbsp Butter
- 2 cloves Garlic (minced)
- 2 cups Shredded chicken
- 1 14.5-oz can Diced tomatoes (NOT drained)
- 2 tbsp Taco seasoning
- 3 oz Cream cheese (cubed)
- 3/4 cup Cheddar cheese (shredded)
- Cilantro (optional, for topping)
Preheat the oven to 350 degrees F (177 degrees C).
Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
Serving size: 1 stuffed pepper
Video Showing How To Make Stuffed Poblano Peppers:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Stuffed Poblano Peppers!