Keto Stuffed Peppers
Yummy keto stuffed peppers for dinner. Make keto chili rellenos for the whole family! Also, try Keto Jalapeno Poppers.
- 12 medium Poblano Peppers
- 15 Portobello Mushrooms
- 4 cups Pepper Jack Cheese (12 oz)
- 1/2 cup Sour Cream
- Mineral Salt to taste
- Optional: Spices, Green Onions, Toasted Seeds
Chop peppers lengthwise and horizontally at the top (view photo). Remove seeds. Bake in a large dish at 450°F for 20 minutes.
Chop mushrooms into small pieces. Mix mushrooms, cheese, and sour cream in a bowl. Stuff into peppers and pile extra on top. Bake for an additional 15 minutes. Plate and enjoy!
Optional: garnish with toasted seeds, sour cream, and green onions.
Keto Cooking Tips
- Serve chilies on cauliflower rice with spices, more cheese, and sour cream.
Makes 6 servings
Serving Size 2 peppers
Net Carbs 4g