Three Cheese Stuffed Poblano Peppers (Keto)

If you are looking for a creative recipe for stuffed peppers, this keto three cheese stuffed poblano peppers is sure to please.

Our family loves stuffed peppers, and this simple recipe didn’t disappoint.

If you are unfamiliar with this type of pepper, the poblano pepper (aka the ancho pepper) is a long, dark green, and nearly heart-shaped chile pepper first grown in the Mexican state of Puebla.

It’s the most popular pepper used in Mexican restaurants because it’s not as spicy as the other peppers, like chili peppers, giving every food it touches the gift of rich flavor.

One way to introduce your friends and family to Mexican cuisine is by making them a vegetarian stuffed poblano pepper recipe like this low-carb, gluten-free version of cheese-stuffed poblano peppers.

For a chicken version of this recipe, be sure to check out our keto chicken cheese stuffed poblano peppers.

And I have a recipe for keto Italian stuffed peppers that, although not vegetarian, is another family favorite you might want to try.

And if you’re already a fan of Mexican dishes, be sure to check out our entire collection of keto Tex-Mex recipes to help you easily meal prep your week!

Three Cheese Stuffed Poblano Peppers (Keto)

Poblano peppers can be stuffed with chicken, ground beef, cheese, or any combination of these ingredients.

For this recipe, we’re going to stuff the poblano peppers with three different kinds of melty cheeses, leaving out all kinds of poultry and meat in order to keep it a vegetarian option.

You can find poblano peppers easily in grocery stores, in the fresh produce aisle. Or in any Hispanic supermarket.

Because we’re dealing with stuffed peppers, you need large poblano peppers, as the smaller peppers won’t have enough room for the cheese filling.

You can make this recipe as a substitute for taco nights with friends or as a quick meal prep for nights when you can eat just one stuffed pepper and save another for lunch the next day.

What Is The Spice Level Of Poblano Peppers?

Wondering just how hot a poblano pepper is?

You’ll be happy to know that the spice level, or level of heat, of poblano peppers, lands somewhere between mild and medium heat.

This means they’re either as spicy as jalapeno peppers, which sit at 2,500-8,000 Scoville Heat Units (SHU) on the Scoville scale, or as mild as the guajillo peppers (2,500-5,000).

The Scoville scale measures their level of heat between 1,000-2,000 SHU, which most people can tolerate while still benefiting from their great flavor.

In contrast, chipotle peppers (aka jalapeno peppers that are smoked) are measured at 3,500-8,000 SHU, whereas regular bell peppers rank extremely low on the Scoville scale, which is 0 SHU.

Ingredients Needed To Make Three Cheese Stuffed Poblano Peppers

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Most of the ingredients for this recipe employ different forms of cheese, while the rest are various dry spices that help give the stuffed poblano peppers even more flavor.

Here is everything you need to make these three cheese stuffed poblano peppers.

• Poblano peppers
• Cream cheese (room temperature)
• Shredded Mexican cheese blend or cheddar cheese
• Crumbled cotija Mexican cheese
• Shredded mozzarella cheese
• Salt
• Garlic powder
• Onion powder
• Chipotle pepper
• Cumin powder
• Black pepper

How To Make Keto Three Cheese Stuffed Poblano Peppers

Below are the steps for making this recipe. Note that the full printable recipe card is at the bottom of the page, as are the nutritional facts.

First, begin by preheating the oven to 350 degrees and adding a layer of parchment paper to the baking sheet.

Slice the peppers lengthwise in half and remove all the seeds and veins. You might want to wear gloves to protect yourself from the possible spiciness of the peppers.

Then, mix the softened cream cheese, dry spices, cotija cheese, cheddar cheese, and mozzarella cheese in a small bowl.

Next, you’re going to fill each of the poblano halves with the cheese mixture. Then you’ll sprinkle the 1/4 cup of shredded cheese you reserved from the Mexican cheese blend or cheddar cheese on top of the cheese mixture.

You’ll bake the poblano peppers for 30 to 40 minutes or until the cheesy filling is bubbly.

Store any leftovers in the refrigerator for up to three days.

Do You Have To Peel Poblano Peppers Before Stuffing?

Most poblano pepper recipes require you to peel off the skin before you stuff them. Not this recipe, my friends!

The skin of a poblano pepper is much thinner than that of a green bell pepper, so there is no need to peel it.

Since we’ll be roasting the peppers at a lower temperature, we’re keeping the skin on. Saving the skin helps retain the delicious flavor of charred roasted pepper skins.

Cheese Substitutions

You might be asking yourself, “Do I have to only use the types of cheeses listed in this recipe?” The good news is you can put your own spin on this recipe with any other cheese you want, so long as it’s keto-friendly.

Just substitute the cheeses with any of the following:

• Swiss cheese
• pepper Jack cheese
• Monterey Jack
• Queso fresco
• Goat cheese instead of cream cheese

You can also swap out the dry spices with a sugar-free taco seasoning of your choice.

You don’t necessarily need to use garlic powder, onion powder, cumin powder, and/or black powder, for example.

You can keep whichever spices you feel are best for your taste buds and or substitute the rest of them with the taco seasoning if that is what you desire.

What To Serve With Stuffed Poblano Cheese Peppers?

Three cheese-stuffed poblano peppers can be served in a variety of ways.

You can serve this dish as an appetizer or as a part of a main course meal by serving it with a simple green salad and cauliflower rice instead of white rice to keep the meal keto-friendly.

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I sure hope you give this recipe for keto three-cheese stuffed poblano peppers a try, and if you do, be sure to tag us on  Instagram and Facebook.

Be sure to check out our keto bacon jalapeño poppers and our keto chicken jalapeño popper casserole for recipes with peppers.

It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

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Do you know that it wasn’t until Randy and I began to combine the promises of God’s word about healing and changed our diet to a ketogenic one that we finally began to see our health improve?

By cutting out the junk and focusing on real foods, we gave our bodies the nutrition they needed.

Then our bodies did what God designed them to do—to heal themselves. This is what we believe it means to live in divine health.

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