These keto stuffed peppers taste amazing and need only 6 ingredients (+S&P)! We use a package of keto-friendly, Paleo-certified tomatillo taco sauce to save you time and money, and the result is a quick and easy, mouth-watering dinner!
I’m obsessed with these easy keto stuffed peppers! This recipe features poblano peppers stuffed with a tangy taco-inspired tomatillo chicken thigh filling.
Some things you should know: I received several packets of these yummy keto-friendly and Paleo-certified sauces from Kevin’s Natural Foods in exchange for trying them and creating a food blogger challenge recipe. I do not receive any compensation if you buy the product, and I only endorse products I love.
Do you have to use Kevin’s Natural Foods tomatillo sauce for this recipe? Nope. You can use your own favorite brand (check the ingredients list!) or even make your own by roasting garlic, tomatillos, and an assortment of green chiles (like poblanos, jalapeños, and serranos), removing the skins, and blending them with Mexican spices, salt, and pepper. Ooh with lime juice and maybe cilantro too!
I actually don’t mind spending hours in the kitchen roasting and blending the perfect sauce because it’s kind of my thing, but I was surprised this Tomatillo Taco Sauce is as tasty as anything I’ve ever made.
Plus there are no questionable ingredients, and it’s so reasonably priced ($4.99 at the time of this post + you can get a coupon on their site)! I’ll definitely keep these little packets of joy stocked in the pantry for months when we don’t have fresh peppers in the garden and any night I want a healthy, flavorful meal in less than an hour. (We’ll have a dedicated shelf in the camper, too!)
Find out more about Kevin’s Naturals products and peruse more recipes.
- Kevin’s Naturals website
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- Kevin’s Naturals on Pinterest
These easy keto stuffed peppers taste amazing and need only 6 ingredients (+S&P)! We use a package of keto-friendly, Paleo-certified tomatillo taco sauce to save you time and money, and the result is a quick and easy, mouth-watering dinner!
- 6 medium poblano peppers
- 1.5 lbs. boneless, skinless chicken thighs
- Sea salt and freshly cracked black pepper (Nutrition Facts assume 1/2 t. each)
- 2 tbsp. coconut oil
- 1/2 large yellow onion, diced
- 15 oz. can diced tomatoes and green chiles, drained
- 7 oz. package Kevin’s Naturals Tomatillo Taco Sauce
- (optional) 1/3 c. shredded queso quesadilla cheese (omit for Paleo)
- (optional) 1/2 c. chopped fresh cilantro
Roast the Poblano Peppers and Remove Skins
- Roast peppers under the broiler in a roasting pan, rotating with tongs every minute or so until they are blackened on each side.
- Allow to cool for a couple of moments and then place them in a sealed zipper bag or bowl covered with cling wrap.
- Allow them to steam in the bag or bowl for 10-15 minutes.
- Once the peppers are steamed and cool enough to touch safely, peel the skins off while wearing gloves.
- Cover a baking sheet with parchment paper and place peppers on the sheet, making one slit down the middle and scooping out the seeds.
Make the Filling
- Preheat oven to 375°F.
- Salt and pepper both sides of each chicken thigh and set aside.
- Heat coconut oil in a skillet over medium-high heat.
- Brown chicken thighs 2-3 minutes per side until crispy. Lower heat to medium, cover skillet and continue to cook until the thickest part of each thigh reaches 165°F. (I use a wired kitchen thermometer to ensure it doesn’t overcook.) Remove thighs aside to a plate and shred with two forks. (Leave the drippings in the skillet.)
- Add onion to skillet and saute 5-7 minutes, or until softened and translucent.
- Stir in diced tomatoes with green chiles, stirring until heated and any remaining liquid has cooked down.
- Add the package of Kevin’s Tomatillo Taco Sauce, stirring once more until heated through.
- Scoop filling evenly into peppers, careful not to rip the pepper skins.
- Sprinkle the peppers evenly with cheese.
Bake, Broil, and Serve
- Bake 10 minutes until cheese (if using) is melted and pepper skins and filling are heated through.
- (Optional) Use broil function for 1-3 minutes if desired until cheese is brown and bubbly.
- (Optional) Remove from oven and sprinkle with chopped fresh cilantro right before serving.
- Roast your peppers in a broiler-safe pan. Sheet pans aren’t necessarily broiler-safe, and they may warp at high temperatures.
- Poblano peppers vary widely in level of spiciness. If you prefer something milder, use bell peppers.
- Wear gloves when handling (and especially skinning) the peppers. As previously mentioned, they can vary widely in spiciness from one batch to another. Just because they didn’t burn you that one time doesn’t mean you’re immune. Trust me.
- If you want to use cheese and can’t find queso quesadilla, Monterey jack works fine too. Cotija would also be a nice variation.
- Serving Size: 1 pepper with 1/6 filling
- Calories: 132
Keywords: keto, paleo, low carb, keto stuffed peppers, low carb stuffed peppers, easy keto dinners, easy paleo dinners, easy low carb dinners
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A Note on Nutrition Facts
Optional ingredients and garnishes are not included in Nutritional Facts. I am not a nutritional expert or medical professional. Nutritional information for my recipes is provided as a courtesy and are only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs (if provided) are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.
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