Keto Stuffed Peppers

Keto Stuffed Peppers

Easy keto chili rellenos for family dinners. Enjoy leftovers, if there are any! Also try Jalapeno Poppers.

keto stuffed peppers and chili rellenos for keto dinner

Keto Ingredients

  • 12 medium Poblano Peppers
  • 15 Portobello Mushrooms
  • 4 cups* Pepper Jack Cheese (12 oz)
  • 1/2 cup Sour Cream
  • Himalayan Salt to taste
  • Optional: Spices, Green Onions, Toasted Seeds
keto chili rellenos and keto stuffed peppers for keto diet

Chop peppers lengthwise and at the tops (view photo). Remove seeds. Bake peppers at 450°F for 20 minutes.

Chop mushrooms into small pieces. Mix cheese, cream, and mushrooms in a bowl. Stuff into peppers and pile extra on top. Bake for 15 minutes.

(Optional) garnish with toasted seeds, sour cream, green onions. 

Keto Cooking Tips

  • 4 cups of cheese shredded then lightly pressed into the cup.
  • Serve chilies on top of sour cream and melt more cheese on top!

Keto Nutrition

Makes 12 servings
Serving Size 1 pepper

Calories 305
Fat 25.5g
Net Carbs 3.5g
Protein 14g

Enjoy two peppers with extra cheese and sour cream for a full dinner!


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