This Stuffed Poblano Peppers Keto dish is made with poblano peppers, ground beef, red onion, garlic, tomatoes and pomegranate seeds.
Chiles en Nogada is a traditional Mexican dish created to represent the green, white and red colors of the Mexican flag. My parents currently live in Mexico City, and every time I go visit, this is the first thing I order. The combination of the roasted pepper, meat filling, walnut sauce and the bursting pomegranate seeds in your mouth is everything you need!
How to make Stuffed Poblano Peppers Keto
Start by making the walnut sauce. Combine the walnuts, cream cheese, milk, crema Mexicana, and the heavy cream into a blender and blend until smooth. Refrigerate the liquid in Tupperware for 1 hour.
Roast the Poblano Peppers. At 400 degrees F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel.
Make the filling. Heat oil in a large skillet over low heat and add the onion, stirring occasionally, for 8-10 minutes. Add the garlic until brown and then add the meat, on medium heat. As the meat cooks, with a wooden spoon break apart and keep stirring for 6 minutes. Add the ground cloves, onion powder, cinnamon, diced tomatoes, and salt and pepper as needed. Reduce the heat and simmer for about 10-15 minutes, until most of the liquid has evaporated. Remove the pan from the heat and let the mixture cool slightly before stuffing the peppers.
Assemble the peppers. Stuff the chiles with the meat mixture. Pour the walnut sauce over the pepper. Garnish with pomegranate seeds and cilantro.
Other dishes to try
- STUFFED PEPPERS WITH ZUCCHINI AND POTATOES
- SHISHITO PEPPERS WITH SPICY MAYO SAUCE
- CHEESE STUFFED POBLANO PEPPERS