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Low Carb Stuffed Poblano Peppers
Spicy, low carb stuffed peppers have just 7 net carbs per serving and are a good stand in for the classic comfort food.
Course
Light Dinner/Lunch, Low Carb Main
Cuisine
American - low -carb, Southwestern, Tex-Mex
Keyword
ground beef, peppers
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
1
serving
Calories
423
kcal
Author
Katherine Peters
Ingredients
1
poblano pepper
1/3
cup
finely chopped cauliflower
1/3
lb
ground beef
1
tablespoon
chopped onion
3
tablespoons
tomato sauce
Instructions
Cut the poblano pepper in half and take out the seeds.
Set aside.
Brown the ground beef and onion in a small skillet.
Mix the ground beef mixture with the cauliflower and tomato sauce.
Spoon into the pepper halves.
To Microwave
Place the peppers in a shallow dish with 1 tablespoon of water.
Cover with plastic wrap and microwave for 3 minutes.
Let stand, covered for 3 minutes.
To Bake
Place peppers in a casserole dish with a tablespoon or so of water for each pepper.
Cover tightly with aluminum foil.
Bake for 30 minutes in a 375 oven
Slow Cooker
Add 1/2 inch of water or tomato juice to the bottom of a slow cooker.
Lay the stuffed peppers in carefully.
Slow cook for about 4 hours or until done. (they will cook right along with your other peppers if you are doing some for the family, too.
Nutrition
Calories:
423
kcal
|
Carbohydrates:
9
g
|
Protein:
28
g
|
Fat:
31
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
2
g
|
Cholesterol:
107
mg
|
Sodium:
341
mg
|
Potassium:
780
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
635
IU
|
Vitamin C:
100
mg
|
Calcium:
47
mg
|
Iron:
4
mg