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Stuffed Poblano Pepper with Shredded Cheese on top

Keto Low Carb Stuffed Poblano Peppers

I love stuffed peppers and poblanos are great pepper to get full of good stuff, particularly if it is low carb and keto. I use my ground beef with sofrito to give it a Puerto Rican spin to it. 
Course Main Dish
Cuisine Mexican, Puerto Rico
Keyword ground beef, keto, low carb, stuffed peppers
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 4
Calories 468kcal
Author Boricua On The Moon



  • Pre-heat oven to 400F.
  • Clean, devein and deseed the peppers. Place them on a baking sheet in the oven for 20 minutes. 
  • Brown the ground beef. 
  • Add the seasoning, salt, and NuSalt to the beef. 
  • Drain the beef once cooked. 
  • Add mushrooms to the skillet with 1 tsp of coconut oil, if needed. Cook the mushrooms until almost crispy. 
  • Remove the mushrooms from the skillet, add 2 tbsp sofrito to it. Cook for about 1 minute. 
  • Add everything back to the skillet and sprinkle 1 tbsp of nutritional yeast to the beef mix. 
  • Once peppers are ready, remove from the oven, add the brie cheese to the bottoms, add the beef mixture to all the peppers. Top with cheese or nutritional yeast. 
    Note: If doing all 4 peppers with cheese, then double the cheese amounts listed above. 
  • Cook the peppers in the oven for another 10 to 15 minutes at 400F. Enjoy with your preferred side, like a salad or mix it up with guacamole and sour cream. 



I use the below items (affiliate links).
Paleo Powder 
Himalayan Pink Salt
Nutritional Yeast


Calories: 468kcal | Carbohydrates: 5g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 483mg | Potassium: 645mg | Fiber: 2g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 71.4mg | Calcium: 106mg | Iron: 3.4mg