Are poblano peppers low in carbs?

Poblano peppers are very low carb . A fact you may not be aware of is, once poblanos are dried they are called "Ancho" pepper. They are both widely used in many Mexican recipes. And because they are low carb, they are used in a lot of Keto recipes as well.

How many calories are in cheese stuffed poblano peppers?

La Duena Chiles Rellenos Cheese-stuffed Poblano Peppers (1 piece) contains 11g total carbs, 10g net carbs, 25g fat, 8g protein, and 305 calories .

What is the lowest carb pepper?

While sweeter red bell peppers contain about six grams of net carbs per cup (chopped), green bell peppers weigh in at just 4.38 grams of net carbs. Though milder in flavor, green bell peppers still pack notable nutrition—and are especially high in vitamin C, says Brown.

Should you soften peppers before stuffing them?

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them . Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

Are poblano peppers good for you?

Takeaway. Poblano peppers are a mild variety of chili peppers that are highly nutritious and equally delicious. They're rich in vitamins A and C, carotenoids, capsaicin, and other compounds that may act as antioxidants, have anticancer activity, and fight inflammation.

Are poblanos hotter than jalapenos?

Although jalapeños and poblano peppers are both green, poblanos tend to be darker and larger in size than jalapeños. Additionally, poblanos have a milder heat level than jalapeños .

Do you peel the skin off of poblano peppers?

Once charred and hot place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Third, peel and rinse. Preferably under a thin stream of cold water, remove the charred skin which should come right off . Make a slit down one side of the pepper and remove the cluster of seeds and veins.

How do you know when poblano peppers are done?

Poblanos are ready to harvest when they are 4” to 6” long and their skin has a glossy sheen to it . Technically, poblanos at this stage are immature. That is fine, though, because they are less hot when they are green. However, if you want to dry or smoke your poblanos, leave them on the bush until they turn red.

Do you oil poblano peppers before roasting?

Place whole poblano peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from heat.

How to roast poblanos in the oven?

Place washed poblano peppers on a baking sheet in the center of the oven. Broil at 450F for 5 minutes until peppers are charred on one side. Flip peppers and continue to broil for 5 more minutes. Pepper skin should be charred and bubbly.

Are poblano peppers high in carbohydrates?

Poblano pepper nutrition Protein: 1 gram. Fat: less than 1 gram. Carbs: 7 grams .

How many net carbs are in one poblano pepper?

Simplot Food Group Roasted Products Poblano Peppers (1 serving) contains 6g total carbs, 4g net carbs , 1g fat, 1g protein, and 30 calories.

What color pepper has the least carbs?

Generally, the darker the pepper, the more nutrients you'll get. This also means that green peppers are lower in sugar and carbohydrates, though not enough that it makes a significant dietary difference, Crumble Smith says.

What peppers are keto friendly?

“ Red, orange, and yellow bell peppers are awesome for adding much-needed vitamins to your keto diet, and satisfy a desire for crunch without the carbs of most snack foods,” such as potato chips, crackers, pretzels, and cookies, Fear says.

Cheesy Chicken Stuffed Poblanos - Low Carb Recipe (2024)

Cheese. So versatile. So delicious. So perfect for low carb, high fat and keto dieting. I’ve made no secret of the fact that I love cheese in all its forms – and I know most of you guys are right there with me.This keto Cheesy Chicken Stuffed Poblano recipe is hearty, super cheesy (of course), slightly spicy, and very, very satisfying!

I chose to use store bought rotisserie chicken to make this recipe incredibly simple to throw together on a weeknight. Now if you are looking for a way to make this even easier, there is no need to stuff the peppers with the mixture (though I recommend it because it’s awesome!)

You can simply stir some chopped roasted poblanos (or canned green chilis if you really want to get lazy about it) into the cheesy chicken mixture and bake it in a casserole dish! Just as tasty, but not quite as impressive visually.

This keto cheesy chicken stuffed poblano recipe is excellent for my fellow low carbers, but I can pretty much guarantee that the rest of the family will love it too! To round this out for the carb eaters in the house, you could serve it with some rice, corn or flour tortillas, or even just some tortilla chips.

Dinner = done. ?

In addition, this keto cheesy chicken stuffed poblano recipe reheats really really well (I ate it three days in a row so you can trust me on this one, it just got better and better), so it’s perfect to make ahead and take for lunch if you have a microwave handy to reheat it.

Cheesy Chicken Stuffed Poblanos – Low Carb and Gluten Free

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 10 reviews

Author: Mellissa Sevigny
Yield: 6 servings 1x

Print Recipe

Description

A Mexican inspired keto chicken stuffed pepper recipe that is easy to make and satisfying to eat. Keto, LCHF, and Atkinds diet friendly – but guaranteed to be a hit with the entire family!

Ingredients

Scale

4 cups shredded cooked chicken
1/3 cup tomato based salsa
1/2 cup full fat sour cream
1/4 cup scallions, chopped
2 Tbsp fresh cilantro, chopped
1 cup Kraft sharp cheddar cheese, shredded
1 cup Kraft Colby Jack cheese, shredded
6 medium poblano peppers

Instructions

Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside.
Wash and spread the whole poblano peppers on a cookie sheet. Set under the oven broiler on high for about 3 minutes per side, or until the skin is blackened. Remove and cover with a clean towel for 10 minutes to steam and cool.
Remove the towel and peel the skins from the peppers. Then gently cut the peppers down one side and remove the seeds and pith. Stuff each pepper with about 3/4 cup of the cheese and chicken mixture. Then divide the remaining cheese over the tops of the peppers. Bake at 375 degrees (F) for 20 minutes. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.

Alternative Casserole method:

Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 cup of each cheese for topping) in a large bowl. Mix thoroughly and set aside. Roast, peel, seed, and chop 2 whole poblano peppers and add to the mixture – OR – stir in one can of chopped green chilis. Spoon into a casserole dish and sprinkle on the reserved cheese. Bake in a 375 degree (F) oven for about 30 minutes or until bubbling. Remove and serve hot with additional sour cream salsa, green onions and cilantro if desired.

Nutrition

Serving Size: 1 stuffed pepper or 1/6th of the casserole
Calories: 386
Fat: 23g
Carbohydrates: 3g net
Protein: 38g

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Reader Interactions

Comments

Eydie says
August 10, 2023 at 6:31 pm
Can you just bake the peppers in the oven without peeling them and use them from that point on?
Reply
Celine says
See Also
Healthy Mushroom Soup Recipe (Dairy-Free, Low-Carb) - Stem and Spoon Cream Soup Recipes - Chicken, Mushroom, Broccoli & More | Taste of Home Paleo White Chicken Chili Recipe - A Spicy Perspective Slow Cooker Vegan Chili Recipe
November 1, 2020 at 11:43 am
I was wondering if making the casserole version would make a good dip with tortilla chips?
Reply
REBECCA BOSS says
July 16, 2020 at 6:40 pm
So delicious!! I come back to this recipe time and time again!
Reply
- Lynn Maland says
  March 1, 2021 at 8:26 am
  Just tried this recipe not only for the first time but I also never tried poblano peppers before this. It turned out so delicious but my husband has one request..”This is really good but you should add bacon next time.” 😂 Thank you for sharing!!
  Reply
Rebecca Cramer says
September 25, 2018 at 1:15 pm
Could these be frozen without adding the extra cheese on the top until baking?
Reply
- Mellissa Sevigny says
  September 25, 2018 at 6:34 pm
  yes I think that would work fine Rebecca!
  Reply
Kimberly C. says
March 8, 2018 at 3:21 pm
These were incredible! We made them last week and are making them again tonight. We have made several kinds of stuffed Poblanos over the years, but the addition of sour cream in these took the flavor over the top! I rarely substitute ingredients in recipes unless I have to, and in this case I only had velveeta, so used that instead of the other cheeses. Great recipe!
Reply
- Mellissa Sevigny says
  March 8, 2018 at 5:24 pm
  I love this one Kimberly, so glad you enjoyed it too!!!
  Reply
- Patty says
  August 14, 2018 at 7:17 pm
  I just made this.. yummy!! Think they’ll freeze well before baking ?
  See Also
  Instant Pot Mushroom and Potato Paprikash Recipe
  Reply
Tina says
October 19, 2017 at 2:31 pm
These stuffed poblanos are SO good. Everyone I have made them for LOVES them!!
Reply
Patty says
September 12, 2017 at 10:37 pm
Hubby and I loved these, thanks!
Reply
Jana Ahl-Hamilton says
July 17, 2017 at 2:01 pm
I’ve made these twice, and both times, jaw dropping flavor and raves from family & guests! The first time was with pork sausage from Blue Apron box, ha! & the 2nd was using the grass fed hamburger meat they sent. Why follow their recipe when I can use the ingredients in yours! I ended up making three stuffed peppers and small pyrex casserole dish for a party when I found out the husbands were going to be there too; was just going to stuff the 6 peppers. We had tortilla chips, & guac. from a local taqueria-and my son-in-law looked at the casserole & asked, “Is this an entree, or can we eat it now?” I hate to boast, but IT WAS DELICIOUS! My daughter said, you need to make this every time. My friend, who’s always been a great & better cook, kept asking how did you make it? I also brought it with the Cubano marinated pork shoulder, from Karen @ The Food Charlatan. Both were home-runs, thank you, Mellissa!
Reply
Kate Breth says
June 23, 2017 at 9:53 am
Made this last night. Fabulous & very filling. Ended up making more of a layered casserole with the poblanos since I had a lot of chicken and added extra seasoning and chopped jalapenos which was a little spicy for my 11 year old but he ate most of it along with chopped avocados.
Reply
Kay says
July 11, 2016 at 9:08 pm
We had this tonight with roasted hatch chilis I bought last fall. It was AMAZING.this is a keeper
Reply
Lisa says
July 7, 2016 at 12:25 pm
This looks fabulous! I loved pasilla peppers and have used a Martha Stewart recipe in the past, but I’ve been looking for a low carb one. Thanks!!
Reply
cherie says
June 5, 2016 at 3:12 pm
Absolutely wonderful, thank you so much!
Reply
Anne says
November 23, 2015 at 8:54 pm
Amazing! Granted I love poblanos and love chicken and cheese so there wasn’t much for me to hate. I lowered the amount of cheese slightly to meet with my chicken constraints (didn’t make enough) and I can’t wait for an excuse to make these again. I’m thinking these will still taste amazing with leftover thanksgiving turkey…
Reply
teresa says
November 11, 2015 at 10:24 am
I made these last night and all my kids and I loved them! My poor Texan/Mexican friend who lives in the UK whom I was chatting to whilst cooking was dying looking at my pictures of those beautiful poblanos.
Reply
Scott says
May 23, 2015 at 11:52 am
I seasoned the chicken with granulated garlic, cumin, chile powder, paprika, salt and pepper and threw a can diced green chiles in the mix…mm mm.
Reply
Jennifer C says
September 24, 2014 at 4:00 am
You are a genius! I had pablanos in my hand the other day but put them back because I really couldn’t stuff another pepper with ground beef. My husband is already dying for me to make your crock pot beef curry and coconut lime cauliflower “rice”.
Reply
Jesse says
September 23, 2014 at 10:57 am
I just made these last night – with a few substitutions, and they were sooo good, can’t wait to eat the leftovers for my lunch today!
I subbed out the sour cream for cream cheese, and used fresh homemade pico de gallo instead of salsa. Definitely a keeper, satisfied my craving for Mexican food. Love all your recipes, they alone inspired me to eat keto!
Reply
Elissa says
September 16, 2014 at 3:06 pm
This is so strange…the other day I was thinking about a really good banh mi recipe I have and I thought I would go and look at it to see how I can make it low carb. I then go to your website and you have the banh mi meatball recipe up! Now, the other day I went grocery shopping and bought some chilis with the intent to make a chili relleno type dish and now you post this recipe! We must be on the same wave length LOL. I’ll be making this recipe in the next day or two as it sounds DELICIOUS! Just had to share that odd coincidence. :)
Reply
- Mellissa Sevigny says
  September 17, 2014 at 8:11 am
  I just heard the Twilight Zone music in my head Elissa! I’m almost scared to post my next recipe lol! ;)
  Reply

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