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Keto Cilantro Lime Shrimp Stuffed Poblano Peppers

By Jason Fung, MD

Keto Cilantro Lime Shrimp Stuffed Poblano Peppers

These stuffed poblano peppers are all the fun of chile rellenos without all the work of breading and frying them. This dish is packed full of flavors from the shrimp and cheesy pepper stuffings. Recipe from ruled.me
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinners + Mains, Light Meal
Cuisine American, Mexican
Servings 8
Calories 358 kcal

Ingredients
  

  • 4 medium poblano peppers
  • 1 lb shrimp (large, raw)
  • 4 tbsp olive oil
  • 3 cloves garlic minced
  • salt
  • pepper
  • 4 cups riced cauliflower
  • 8 oz cream cheese
  • 1 medium lime
  • 1/2 cup cilantro chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp old bay seasoning
  • cayenne pepper to taste
  • 2 cups Monterey jack cheese shredded

Instructions
 

  • Roast the poblano peppers until the outer skin is charred, then place into bags. After 10 minutes remove the peppers and peel off the outer skins. Cut them open lengthwise and remove all the seeds.
  • Bring a pot of salted water to boil. Cook the shrimp for 2-3 minutes or until it turns pink and starts to curl. Plunge the shrimp into an ice bath, then drain. Peel the shrimp and cut into bite size pieces.
  • Preheat your oven to 400F and preheat a skillet with the olive oil. Add the minced garlic then cook until fragrant before adding the cauliflower rice. Season with salt and pepper, then cook on high until browned.
  • Transfer the cooked cauliflower rice to a bowl then squeeze half of the lime over the top. Sprinkle on the cilantro then mix together.
  • Mix the garlic powder, old bay seasoning, salt, pepper, and cayenne pepper with the cream cheese.
  • Stuff the shrimp, cauliflower rice, and cream cheese into each pepper. Place onto a baking sheet and top with the Monterey Jack cheese. Bake for 20 minutes or until the cheese is nicely melted and browned.?

Nutrition

Nutrition Facts
Keto Cilantro Lime Shrimp Stuffed Poblano Peppers
Amount per Serving
Calories
358
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
199
mg
66
%
Sodium
 
710
mg
31
%
Potassium
 
469
mg
13
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
22
g
44
%
Vitamin A
 
886
IU
18
%
Vitamin C
 
92
mg
112
%
Calcium
 
349
mg
35
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinners + Mains, Light Meal, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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