Cheesy Pork Stuffed Poblano Peppers

Cheesy Pork Stuffed Poblano Peppers

Makes: 4 servings

Carbs per Serving: 5 grams

Protein per Serving: 49.5 grams

Fat per Serving: 69.75 grams



?         2 large Poblano peppers, seeded and halved lengthwise

?         ¾lb ground pork

?         1/3 cup extra virgin olive oil

?         ¾cup shredded cheddar cheese

?         ¾tsp chilli powder

?         ¾cup low carb salsa

?         Sour cream



  • Set the oven to 425 degrees F.
  • Place a skillet over high flame and heat through.
  • Once hot, reduce to medium flame and add the ground pork, chillipowder, and olive oil. Sautéuntil pork is completely brown, crumbled, and cooked through.
  • Turn off the heat and fold in the cheese until melted. Set aside.
  • Pour the salsa into a baking dish and carefully place the halved peppers on top of the salsa, open sides facing up.
  • Spoon the pork filling into each halved pepper, and then bake for 30 minutes, uncovered.
  • Carefully remove from the oven, then arrange on a serving dish. Let stand for 5 minutes.
  • Spoon sour cream on top, then serve warm.