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!
Keto Stuffed Poblano Peppers
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.
- 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
- 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.
- Serving Size
- 17 oz
- per serving
- 5 grams
- 32 grams
- 28 grams
- 578 milligrams