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.
First, we’ll roast and skin the peppers. Then we’ll stuff them with shrimp, garlicky cauliflower rice, and seasoned cream cheese. Then Monterey jack is melted over the top, and the whole thing is brought together with the fresh flavors of lime and cilantro.
Yields 8 servings of Keto Cilantro Lime Shrimp Stuffed Poblano Peppers
The Preparation
- 4 medium poblano pepper
- 16 ounces shrimp
- 4 tablespoons olive oil
- 3 teaspoons fresh garlic, minced
- salt and pepper, to taste
- 4 cups cauliflower rice
- 8 ounces cream cheese
- 1 medium lime
- 1/2 cup fresh cilantro, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon old bay seasoning
- cayenne pepper, to taste
- 2 cups monterey jack cheese, shredded
The Execution
1. 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.
2. 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.
3. 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.
4. Transfer the cooked cauliflower rice to a bowl then squeeze half of the lime over the top. Sprinkle on the cilantro then mix together.
5. Mix the garlic powder, old bay seasoning, salt, pepper, and cayenne pepper with the cream cheese.
6. 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.
This makes a total of 8 servings of Keto Cilantro Lime Shrimp Stuffed Poblano Peppers. Each serving comes out to be 343 calories, 26.2g fats, 4.9g net carbs, and 22g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 medium poblano pepper | 51 | 0.4 | 11.9 | 4.4 | 7.5 | 2.2 |
| 16 ounce shrimp | 386 | 2.3 | 0 | 0 | 0 | 91.2 |
| 4 tablespoon olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 cup cauliflower rice | 100 | 1.2 | 20 | 8 | 12 | 7.6 |
| 8 ounce cream cheese | 776 | 77.1 | 9.3 | 0 | 9.3 | 14 |
| 1 medium lime | 20 | 0.1 | 7.1 | 1.9 | 5.2 | 0.5 |
| 1/2 cup fresh cilantro | 2 | 0 | 0.3 | 0.2 | 0.1 | 0.2 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/4 teaspoon old bay seasoning | 1 | 0 | 0.1 | 0 | 0.1 | 0 |
| — cayenne pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 cup monterey jack cheese | 914 | 74.2 | 1.7 | 0 | 1.7 | 60 |
| Totals | 2742 | 209.5 | 53.7 | 14.7 | 39 | 176.2 |
| Per Serving (/8) | 343 | 26.2 | 6.7 | 1.8 | 4.9 | 22 |
Keto Cilantro Lime Shrimp Stuffed Poblano Peppers
Ingredients
- 4 medium poblano pepper
- 16 ounce shrimp
- 4 tablespoon olive oil
- 3 teaspoon fresh garlic minced
- salt and pepper to taste
- 4 cup cauliflower rice
- 8 ounce cream cheese
- 1 medium lime
- ½ cup fresh cilantro chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon old bay seasoning
- cayenne pepper to taste
- 2 cup 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.
