Stuffed Pablano Peppers. Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper.
Everybody raves about this twist on classic stuffed peppers!
Stuffed peppers are one of our favorite weeknight meals!
They are lower in carbs and a great way to get kids to eat more vegetables.
You can have Stuffed Pablano Peppers using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Stuffed Pablano Peppers
- Prepare 8 each of Fresh Pablano Peppers.
- Prepare 16 oz of Monterey Jack Cheese Block.
- It's 1 can of Red Sauce (Enchilada Sauce).
- You need 2 cup of Shredded Cheddar Cheese.
Remove the baking sheet from the oven and switch the oven to broil. While peppers are roasting, put olive oil in large skillet and heat. Make keto poblano stuffed peppers filling. The filling is essentially sauteed garlic, shredded chicken, diced tomatoes, and taco seasoning.
Stuffed Pablano Peppers instructions
- Preheat oven to 375°..
- Cut out tops around stem and pull out seeds. Wash out seeds. Set aside..
- Slice Monterey Jack into pieces that will fit in pepper from bottom to top. I stuff 2-3 pieces inside and cut off any sticking out top..
- Lay in glass or metal pan (small square) arranging in a nice fashion. Pour red sauce over top using entire can. Sprinkle shredded cheese all over top..
- Cook for 30 mins. Enjoy!!.
The mixture is liquid at first, but reduces to a thick filling after simmering. Cut peppers lengthwise in half; remove seeds. A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes. Add the bell peppers to the same skillet and season with salt.