Description
These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a flavorful and satisfying dish that’s perfect for a low-carb, gluten-free meal. Poblano peppers are filled with a zesty shrimp mixture, topped with melted cheese, and baked to perfection. The combination of cilantro, lime, and spices creates a delicious Mexican-inspired dish that is sure to impress.
Ingredients
Scale
Poblano Peppers:
- 4 large poblano peppers
Shrimp Filling:
- 1 pound raw shrimp (peeled, deveined, and chopped)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/4 cup red onion (finely chopped)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Zest and juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
- 1 cup shredded Monterey Jack or pepper jack cheese
For Serving:
- 1/4 cup sour cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Roast poblano peppers for 10–12 minutes until skins are blistered. Remove, cool, slice, and remove seeds.
- Prepare filling: Sauté garlic and onion in olive oil. Add shrimp, cumin, paprika, salt, and pepper. Cook until shrimp are done. Stir in lime zest, lime juice, cilantro, and half of the cheese.
- Stuff peppers: Fill each poblano with shrimp mixture, top with remaining cheese. Bake for 10–12 minutes until cheese melts.
- Serve: Serve warm, topped with sour cream if desired.
Notes
- For a spicier version, add chopped jalapeños to the filling.
- Prep peppers and filling ahead for easy assembly.
- Pair with cauliflower rice or avocado salad.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 165mg
