Stuffed Poblano Peppers – LCHF

Stuffed Poblanos

These peppers are one of our favorite dishes.  I love Poblano chili peppers for their mild, spicy flavor.  This dish is fairly quick and easy and always a winner.


  • 3 large Poblano Peppers
  • 1 pound ground beef (grass-fed preferred)
  • 1 clove garlic
  • 6 oz organic cream cheese, cut into 1 oz strips
  • Monte Bene Marinara sauce (this brand has no added sugar and is quite tasty)
  • 4 oz good quality sharp cheddar cheese, shredded
  • 2 oz good quality fresh Parmesan cheese, grated
  • 3 slices Bacon, cooked and chopped into small pieces
  • 1 slice of bacon to cook with the ground beef


  1. Brown ground beef with 1 slice of bacon.  Add crushed garlic and desired seasonings (salt & pepper, basil or cilantro) and cook just a little longer.  Remove from heat and let cool enough to handle.  Meanwhile…
  2. Wash and cut peppers in half.  Clean out the seeds.  Place on a foil lined baking sheet or in a glass baking dish.
  3. Spread 1 oz of cream cheese in the bottom of each pepper half.
  4. Top cream cheese with crumbled ground beef.  Press into the cream cheese.
  5. Top ground beef with 2 heaping tablespoons of Marinara sauce.
  6. Bake in a 350 degree oven for about 30 minutes or until peppers are as done as you like them (you can see mine are wrinkly, cause that’s how I like ’em).
  7. Remove from oven, top with cheese and bacon pieces.  Pop back in the oven for a few minutes until cheese has melted.

6 servings (or 3 if you’re hungry)!

Nutrition estimate per 6 servings from Myfitnesspal:

Calories 363, Fat 24 g, Carbohydrate 4 g, Protein 31 g

Vitamin A 13%, Vitamin C 54%, Calcium 30%, Iron 17%


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