Sausage-Stuffed Poblano Peppers

Why This Is Strictly Keto

Many stuffed pepper recipes pad the filling with rice — this one skips it entirely and lets seasoned ground sausage, onion, garlic, and melted cheese fill the roasted poblanos on their own. Every ingredient is a real, whole food: no grains, no fillers, just meat, vegetables, and cheese.

Ingredients

• 4 large poblano peppers
• 1 lb ground Italian sausage
• ½ small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese, divided
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat and prep the peppers: Preheat oven to 400°F (204°C). Slice the poblano peppers in half lengthwise and remove the seeds and ribs. Arrange cut-side up on a baking sheet.

2. Pre-roast the peppers: Roast the pepper halves for 10 minutes to soften slightly, then remove from the oven.

3. Cook the sausage: While the peppers roast, cook the sausage in a skillet over medium-high heat, breaking it apart, until browned. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, cumin, and chili powder, and cook 1 minute more. Drain any excess fat.

4. Add the cheese: Remove the skillet from the heat and stir in the cream cheese and half of the cheddar until melted and combined. Season with salt and pepper.

5. Stuff and bake: Divide the sausage mixture evenly among the pepper halves, mounding it slightly. Top with the remaining cheddar cheese.

6. Finish baking: Return to the oven and bake for 20–25 minutes, until the peppers are tender and the cheese is melted and golden in spots.

7. Serve: Garnish with chopped cilantro and serve hot.

Nutritional Info (per serving, approximate)

Tips

• Wear gloves when handling poblano peppers if you’re sensitive to capsaicin, especially around the ribs and seeds.
• Pre-roasting the peppers before stuffing keeps them from being watery or undercooked in the final bake.
• Swap in ground beef or turkey for the sausage if you prefer a milder filling.