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
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