Crunchy and slightly spicy, keto ground beef stuffed poblano peppers are the perfect lunch or appetizer - 4 grams net carbs each!
Slice the poblanos in half lengthwise, and deseed them well.
Place the peppers cut side up into a 9x13 baking dish, and bake in a 350 degrees preheated oven for 15 minutes.
Add the ground beef and red bell pepper to a skillet over medium high heat, and saute until the meat is browned and the pepper has softened. Drain the extra fat.
Reduce the heat to low, and stir in the garlic, taco seasoning and Rotel. Stir to combine, and saute for another minute.
Fill the peppers with the meat mixture, and top with the cheese.
Bake for an additional 10-15 minutes.
Garnish with cilantro before serving.
Calories: 425
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.