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
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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