Chef Britt shares another Keto-friendly recipe: Stuffed Poblano Peppers! A spicy and meaty mixture gets stuffed in poblano peppers, baked on the Yoder Smokers Pellet Grill, and finished with a cooling sour cream sauce! Check it out!
WHAT YOU'LL LOVE
- Removing the diffuser door to cook directly over the firebox gives the turkey and zucchini a hot, direct-heat sear that indirect cooking wouldn't produce
- Browning the turkey and zucchini separately, then combining them to cool together, lets each component develop its own texture before they're mixed
- Swapping in the diffuser and dropping the temperature to 350°F after searing switches the same grill from a direct high-heat station to an indirect oven for the actual bake
- Blending the sour cream and cilantro into one smooth sauce, rather than serving chopped cilantro on the side, gives the dish a consistent herbal flavor in every bite
Keto Stuffed Poblano Peppers
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Calories
375
Make your next grilling experience extraordinary with Chef Britt's recipe for Stuffed Poblano Peppers! Packed with flavor and just the right amount of heat, this Keto-friendly recipe is sure to please. Enjoy a mix of spices and meaty goodness all stuffed into poblano peppers and finished with a cooling sour cream sauce.
Ingredients
- 3 Large Poblanos
- 1 lb ground turkey (you can substitute ground chicken, beef, or pork, if preferred)
-
1/8 cup Cattleman’s Grill 8-second Ride Carne Asada Seasoning
- 1 cup diced zucchini (you can also substitute any keto-friendly vegetable such as mushroom, kale, carrot, sweet potato, etc)
- 8 oz quesadilla cheese
-
1/3 cup 505 Hatch Valley Flame Roasted Green Chile
- 1 cup sour cream
- 3/4 cup cilantro, rough chop
Directions
- Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Also remove the top shelf for ease-of-access, as you will use the cast iron over the firebox. Set the temperature to 400°F so pellets are constantly feeding into the firebox.
- Place the ground turkey and Cattleman’s Grill Carne Asada Seasoning into your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet. Brown the meat and break up so no large chunks of meat clump together.
- Remove the cooked turkey with a slotted spoon to cool separately.
- Add the diced zucchini to the skillet and brown or cook until slightly softened. Remove and add to meat mixture to cool.
- Replace the door to the diffuser, set up for indirect cooking, and set the temperature to 350°F.
- To mix the filling, add 1 cup of quesadilla cheese and 1/3 cup 505 Hatch Valley Flame Roasted Green Chile to the cooked meat and vegetables.
- Cut your poblanos in half and destem/deseed as needed.
- On a parchment-lined sheet pan, stuff your poblano halves with your meat mixture and cover with additional quesadilla cheese.
- Bake on the YS640s for 35-40 minutes, or until bubbling hot and the cheese begins to brown on the surface.
- While the peppers are baking, create a sauce by blending cilantro and sour cream together until smooth.
- To plate, place a spoonful or two of the cilantro sauce on the bottom of the plate, and place peppers on top of that. Garnish with more cilantro leaves, if preferred.
Recipe Note
Recipe FAQ
Why remove the diffuser door and cook directly over the firebox for the turkey and zucchini?
Direct exposure to the firebox gives both components a hot sear, something indirect heat wouldn't develop as effectively before they're mixed into the filling.
Why brown the turkey and zucchini in separate stages instead of cooking them together from the start?
Cooking them one after another lets each develop its own texture and browning before they're combined and cooled together as the filling base.
Why replace the diffuser and drop the temperature to 350°F after searing?
Switching back to indirect heat turns the same grill into an oven-like environment for baking the stuffed peppers, rather than continuing to expose them to the direct heat used for the initial sear.
Why blend the sour cream and cilantro into a smooth sauce instead of garnishing with chopped cilantro alone?
Blending them together spreads that herbal flavor evenly through the sauce, giving every bite the same brightness rather than concentrating it in whatever garnish happens to land on top.
What internal temperature should the ground turkey actually reach?
This recipe only says to brown it until no large chunks remain, without a stated temperature check. Ground turkey needs to reach a minimum internal temperature of 165°F to be safe. The turkey does bake again inside the poblanos for 35-40 minutes, which should carry it further, but it's worth confirming with a thermometer rather than relying on browning and bake time alone.
How indoor-friendly is this recipe?
4 out of 5 — a cast iron skillet on the stovetop can sear the turkey and zucchini, and a regular oven can bake the stuffed peppers exactly the way the grill does here.
Recipe Highlights
Direct-firebox searing: Builds a hot sear on the turkey and zucchini before mixing.
Staged browning: Lets each filling component develop its own texture.
Diffuser-swapped baking: Converts the grill from direct sear to indirect oven.
Blended cilantro sauce: Spreads herbal flavor evenly rather than as a garnish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17 oz
- per serving
- Calories
- 375
- Carbs
- 5 grams
- Protein
- 32 grams
- Fat
- 28 grams
- Sodium
- 578 milligrams
