Lately I’ve been trying out the Keto diet to help shed some of that holiday weight I put on almost every year! Keto recipes can be pretty easy to make and come on who doesn’t like to add cheese and fat to any meal. Many regular recipes can be made keto by swapping the carb ridden ingredients for another low carb option.
This recipe is for a delicious low carb version of Chicken Stuffed Poblano Peppers. They are so easy and fast, with only 5 ingredients and a few spices its a perfect quick dinner for the whole family.
The Keto diet has been said to have many health benefits such as fast weight loss, better cognitive function, reduces risk of metabolic syndrome and heart disease, lowers risk for type 2 diabetes, fewer cravings and less hungry, and better hormone regulations just to name a few! For more info on the benefits of the Keto diet check out this article on Dr. Axes website. He has some great insight into the Keto diet and its effects on the body.
I also really enjoy this Keto cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook: Low-Carb, High-Fat Recipes for Busy People on the Keto Diet.Get yours by clicking the link.
Let’s get to it!
First get our all your ingredients, chicken breasts, a can of Rotel ( I always buy the no salt added version to make it a little healthyish!), cream cheese, poblano peppers, chili powder, cumin powder, garlic powder, salt and pepper.
Take the chicken breasts and lightly coat the chicken with your chili powder, cumin, garlic powder, salt and pepper. Place in a baking dish I use my glass Pyrex dishes as I think the chicken stays juiciest when using glass. Bake at 400 degrees for 20 minutes. Here is the set of Pyrex baking dishes here. I’ve had mine for 15 years and they are awesome!
While the chicken cooks get the poblano peppers out and cut them in half. Remove the seeds from the inside of the peppers and wash out any excess seed, unless you like it super spicy then leave in as many seeds as you like for heat. More seed make it MUCHO SPICEY!
Now in a medium mixing bowl dump the Rotel, softened cream cheese, salt and pepper and mix until smooth.
When the chicken is done remove from the oven and shred. I use my Cuisinart food processor with the slicing blade. It saves you so much time to do it this way and I think it’s well worth the investment for a kitchen tool. Add the chicken to the Rotel and cream cheese mixture and mix in until even.
Take the mixture and spoon into the poblano pepper halves. Put in the oven on 400 for 15 minutes. Then add the shredded cheese to the top of each pepper and return them to the oven for 3-5 minutes to melt the cheese.
This recipe is so tasty and creamy you don’t even feel like you are on a diet! Sometimes I double the recipe and freeze some for quick meals later.
Let me know how you like the recipe by commenting and if you have any variations of your own I’d love to hear them!
Full Recipe Below
Ingredients:
4 Chicken Breasts
1 Can Rotel No Salt Added
1 8 OZ Package of Full Fat Cream Cheese Softened
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
Direction
- Take the chicken breasts and lightly coat the chicken with your chili powder, cumin, garlic powder, salt and pepper. Place in a baking dish. Bake at 400 degrees for 20 minutes.
- Cut the poblano peppers in half. Remove the seeds from the inside of the peppers and wash out any excess seed(unless you like it super spicy then leave in as many seeds as you like for heat).
- In a medium mixing bowl dump the Rotel, softened cream cheese, salt and pepper and mix until smooth.
- When the chicken is done remove from the oven and shred. I use my Cuisinart food processor with the slicing blade. It saves you so much time to do it this way and I think it’s well worth the investment for a kitchen tool. Add the chicken to the Rotel and cream cheese mixture and mix in until even.
- Take the mixture and spoon into the poblano pepper halves. Put in the oven on 400 for 15 minutes. Then add the shredded cheese to the top of each pepper and return them to the oven for 3-5 minutes to melt the cheese.
Now it’s time to enjoy! I served mine with a 1/4 avocado on it just to make sure I’m getting enough good Keto fats 😉
Keto Chicken Stuffed Poblano Peppers
Ingredients
- 4 Chicken Breasts
- 1 can Rotel No Salt Added
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/8 tsn Pepper
Instructions
- Take the chicken breasts and lightly coat the chicken with your chili powder, cumin, garlic powder, salt and pepper. Place in a baking dish. Bake at 400 degrees for 20 minutes.
- Cut the poblano peppers in half. Remove the seeds from the inside of the peppers and wash out any excess seed(unless you like it super spicy then leave in as many seeds as you like for heat).
- In a medium mixing bowl dump the Rotel, softened cream cheese, salt and pepper and mix until smooth.
- When the chicken is done remove from the oven and shred. I use my Cuisinart food processor with the slicing blade. It saves you so much time to do it this way and I think it’s well worth the investment for a kitchen tool. Add the chicken to the Rotel and cream cheese mixture and mix in until even.
- Take the mixture and spoon into the poblano pepper halves. Put in the oven on 400 for 15 minutes. Then add the shredded cheese to the top of each pepper and return them to the oven for 3-5 minutes to melt the cheese.
- Now it’s time to enjoy! I served mine with a 1/4 avocado on it just to make sure I’m getting enough good Keto fats
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