Name: Carne Asada-Stuffed Poblano Peppers (Keto, High-Protein)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large poblano peppers; 1 1/2 lbs flank steak (or skirt steak); 1 tbsp olive oil; 1 1/2 tsp kosher salt; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/2 medium red onion, finely diced; 2 cloves garlic, minced; 1 cup shredded Oaxaca cheese (or Monterey Jack); 1/2 cup shredded Chihuahua cheese (or mozzarella); 1/4 cup chopped fresh cilantro; 1 large lime, cut into wedges

Carne Asada-Stuffed Poblano Peppers (Keto, High-Protein)

HomemadeSage7901

Bring the festive flavors of Mexican cuisine to your keto table with these Carne Asada-Stuffed Poblano Peppers. This recipe delivers everything you want: smoky, charred peppers, juicy high-protein steak, melty cheese, and vibrant, fresh toppings—all in a low-carb package. The trick of blistering and peeling the poblanos gives a restaurant-quality touch, while the simple carne asada seasoning keeps things authentic and beginner-friendly. It’s a fun, satisfying way to enjoy a fiesta-worthy dinner that’s big on flavor, totally satisfying, and aligned with your low-carb, high-protein goals. Perfect for a weeknight or impressing guests!

Ingredients

Instructions

Preheat your broiler to high. Place the poblanos on a baking sheet and broil, turning every 2-3 minutes, until skins are blistered and charred all over (8-10 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Carefully peel off the skins, cut a slit down one side, and remove seeds, keeping peppers intact. Set aside.
Meanwhile, pat steak dry and rub with olive oil, salt, cumin, smoked paprika, and black pepper. Heat a grill pan or cast iron skillet over high heat. Sear steak 3-4 minutes per side for medium-rare. Transfer to a plate and rest 5 minutes, then dice into small pieces.
In the same pan, add diced onion and cook for 2 minutes until softened. Add garlic and cook another 30 seconds. Add diced steak back to pan and toss to combine.
Mix Oaxaca and Chihuahua cheeses together. Stuff each poblano pepper with steak-onion mixture, then top with cheese blend.
Return stuffed peppers to the baking sheet. Broil 2-3 minutes until cheese is melted and bubbling. Garnish with chopped cilantro and serve with lime wedges.
Serve hot, optionally with a side of guacamole or salsa verde for extra flavor.