Keto Chicken Taco Stuffed Poblano Peppers

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    52 min

  • ready time

    ready time

    1 h 2 min

Keto Chicken Taco Stuffed Poblano Peppers

16 ratings

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

Keto Chicken Taco Stuffed Poblano Peppers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Chicken Thigh

    Chicken Thigh

    8 ounce

  • Salt


    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Cumin, Ground

    Cumin, Ground

    ¼ teaspoon

  • Cayenne


    ⅛ teaspoon

  • Paprika


    ¼ teaspoon

  • Oregano, Dried

    Oregano, Dried

    ¼ teaspoon

  • Olive Oil

    Olive Oil

    1 teaspoon

  • Lime Juice, Fresh

    Lime Juice, Fresh

    ½ teaspoon

  • Lettuce, Green Leaf

    Lettuce, Green Leaf

    ¾ cup, shredded

  • Colby Jack Cheese

    Colby Jack Cheese

    ½ cup, shredded

  • Poblano Peppers, Raw

    Poblano Peppers, Raw

    9 ounce

  • Colby Jack Cheese

    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 1
  • 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 2
  • 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 3
  • 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 4
  • 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!
    Step 5

Comments 22

  • PropitiousCauliflower226043

    PropitiousCauliflower226043 a year ago

    sounds good except the cooked lettuce 😬😳

    • Domino1968

      Domino1968 2 years ago

      Great recipe. Works great with ground beef as well!

      • IneffableAvocado869799

        IneffableAvocado869799 3 years ago

        So good and so easy !

        • 150wannabe

          150wannabe 3 years ago

          I actually stuffed mine with some left over meatloaf mixed with cream cheese......they are yummy!

          • Riddhigangolli

            Riddhigangolli 3 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

              Lori 4 years ago

              Sooo good! Definitely will make this again.

              • Chlojacnick

                Chlojacnick 4 years ago

                Amazing!!! Love it

                • Tara D

                  Tara D 4 years ago

                  This recipe is easy to make and very flavorful.

                  • Anonymous

                    Anonymous 4 years ago

                    How do I edit the ingredients to a recipe so I get the correct macronutrients?

                    • NinjaNurse

                      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

                      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

                    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

                      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

                        Deepestdusk 4 years ago

                        Sounds like a great idea!

                    • Staccs

                      Staccs 4 years ago

                      Doesn’t lettuce wilt in heat and also release all its moisture?

                      • recipewriter

                        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

                      Chrissy 4 years ago

                      So GOOD ~ My husband even loved it! 🌶

                      • Nellie

                        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

                          Calfiregirl 4 years ago

                          No need to toast the peppers. When you roast them they are harder to fill.

                        • recipewriter

                          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

                        Sheri 5 years ago

                        Fresh tasting and not greasy like some keto meals I have tried.

                        • Lana

                          Lana 5 years ago