Description
A delicious keto-friendly dish featuring poblano peppers stuffed with a flavorful shrimp mixture, perfect for a low-carb meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, toss the shrimp with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Heat a skillet over medium heat and cook the shrimp until pink and opaque, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked shrimp, chopped cilantro, lime juice, cream cheese, and shredded Monterey Jack cheese. Mix until well combined.
- Cut the tops off the poblano peppers and remove the seeds and membranes. Brush the outside of the peppers with olive oil and sprinkle with salt and pepper.
- Stuff each poblano pepper with the shrimp mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
- Top each stuffed pepper with additional shredded Monterey Jack cheese.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving.
Notes
- For added heat, include diced jalapeños in the shrimp filling.
- Substitute shrimp with cooked chicken or ground beef for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg
