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prep time
10 min
cook time
52 min
ready time
1 h 2 min
Keto Chicken Taco Stuffed Poblano Peppers
Forget the taco shells! Poblano peppers are stuffed with a juicy, spiced, shredded chicken filling with loads of melted cheese and refreshing shredded lettuce. This dish would go great with Mexican Fried Rice. You can garnish your stuffed poblano pepper with chopped cilantro, lime juice, or some fatty sour cream or greek yogurt for dipping.
Jessica L.
Net Carbs
3.7 g
Fiber
0.4 g
Total Carbs
4.2 g
Protein
45.4 g
Fats
26.9 g
452 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Thigh
8 ounce
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Cumin, Ground
¼ teaspoon
Cayenne
⅛ teaspoon
Paprika
¼ teaspoon
Oregano, Dried
¼ teaspoon
Olive Oil
1 teaspoon
Lime Juice, Fresh
½ teaspoon
Lettuce, Green Leaf
¾ cup, shredded
Colby Jack Cheese
½ cup, shredded
Poblano Peppers, Raw
9 ounce
Colby Jack Cheese
½ cup, shredded
Recipe Steps
steps 5
1 h 2 min
Step 1
Preheat an oven to 350 degrees. On a clean surface, open up 2 chicken thighs and sprinkle the salt, pepper, cumin, cayenne, paprika, and oregano across their tops.Step 2
Heat the olive oil in a small pan over medium heat and place the chicken thighs in, seasoned side down. Place a lid over the pan and cook for 6-7 minutes, without flipping, until the seasoned side is a golden brown and the chicken thighs are just cooked through. About halfway through this cooking process, pour the lime juice into the pan to create steam and infuse the chicken.Step 3
Transfer the chicken thighs to a cutting board and allow them to cool for just a couple minutes. Then, use a knife and fork to finely chop and shred the chicken. Combine the shredded chicken in a small mixing bowl with the shredded lettuce and first amount of cheese. If you have some liquid left in your cooking pan, you can mix this into your chicken filling as well.Step 4
Prepare 2 poblano peppers by slicing off their tops and removing the cores and seeds. Use your fork to pack the chicken filling into each pepper. Lay the stuffed peppers in a glass baking dish lined with pan spray.Step 5
Wrap foil over the top of the baking dish and bake the peppers for 45 minutes. If you want even softer peppers, you may cook for longer. Once you complete cooking the peppers, sprinkle the remaining colby jack cheese over the top of the peppers and let it melt. Enjoy hot!
Comments
PropitiousCauliflower226043 a year ago
sounds good except the cooked lettuce 😬😳
Domino1968 2 years ago
Great recipe. Works great with ground beef as well!
IneffableAvocado869799 3 years ago
So good and so easy !
150wannabe 3 years ago
I actually stuffed mine with some left over meatloaf mixed with cream cheese......they are yummy!
Riddhigangolli 4 years ago
Great recipe and is my go to when craving something spicy! To prevent the filling from spilling out, I use a smaller ramiken to palace single poblanos and angle the open end up, add some cheese to seal the opening. Place ramikens on cookie sheet/baking tray to catch any spills. They also make perfect serving dishes for the table with no mess.
Lori 4 years ago
Sooo good! Definitely will make this again.
Chlojacnick 4 years ago
Amazing!!! Love it
Tara D 4 years ago
This recipe is easy to make and very flavorful.
Anonymous 4 years ago
How do I edit the ingredients to a recipe so I get the correct macronutrients?
NinjaNurse 4 years ago
Yes you can edit a recipe. Save it to “My foods”. Then click on the recipe under my foods. Click on three dots. Edit recipe comes up and you can edit whatever you need.
recipewriter 4 years ago
At this time, users don't have the ability to edit individual ingredients in a recipe. Adjust the recipe to the number of servings you'd like to make, and then individually add the ingredients you use to your food log.
Mimi 4 years ago
I used a small can of tomato /green chilies along with a package of taco seasoning with the chicken and garlic cooked in butter for about 15mins, added cream cheese and cheddar. Filled baked peppers and baked for 15 mins. Outstanding!!
BeccaApaz 4 years ago
Modified by taking out the lettuce and adding some cream cheese ! So so good!! And I served with a fresh salad on the side. I'll be making this all the time !!
Deepestdusk 4 years ago
Sounds like a great idea!
Staccs 4 years ago
Doesn’t lettuce wilt in heat and also release all its moisture?
recipewriter 4 years ago
It would wilt while cooking. If you find this un-enjoyable you could omit the lettuce. It works great in this recipe though!
Chrissy 4 years ago
So GOOD ~ My husband even loved it! 🌶
Nellie 4 years ago
question: does the skin of the peppers separate from the meaty part of the pepper and become hard to eat or unpleasant for people that are VERY textural eaters? I have a finicky eater that does not like any type of loose skins. so wondering if i would need to roast the pablano’s first, remove the skin and then stuff and bake?
Calfiregirl 4 years ago
No need to toast the peppers. When you roast them they are harder to fill.
recipewriter 4 years ago
I would not say the skin separates during cooking, but it will be different in texture than the meat part of the pepper. It may crack and split during cooking. Depending on how picky your eater is you may want to roast it off first. Keep in mind this may change your baking time, since there is no skin protecting the pepper now. Hope this helps!
Sheri 5 years ago
Fresh tasting and not greasy like some keto meals I have tried.
Lana 5 years ago
Delicious!!