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Keto Poblano Peppers with Spanish Rice

Keto Poblano Peppers with Spanish Rice

Keto Poblano Peppers with Spanish Rice

Keto Poblano Peppers with Spanish Rice
Keto Mexican Poblano Pepper with Spanish Cauli-Rice and Two Cremas

I’ve been wanting to post this recipe for a long time now, I honestly make it back last month.  This dish is soooo tasty! I really, really loved it.  It was purely Cody’s creation though, so I cannot take any credit for it.  It’s a Stuffed Poblano with Spanish Cauli-Rice and Two Cremas. A tasty blend of Mexican flavors that are very harmonious.  The cremas aren’t 100% necessary, but they go so well together.  The avocado crema is cool, and the chipotle crema has a nice kick to it. I would at least try to make it once!

Trust me this dish is super yummy.  Also, it is a little steep in calories, but you really don’t need all that crema.  If you were to half the amount of crema you eat, you could easily save over a hundred calories.  Eat as much as you want though, no judgement here fam.

Ingredients:

Stuffed Peppers:
  • 4 Poblano Peppers
  • 1 lb 85/15 ground beef
  • 8 ounces of Monterrey Jack cheese, shredded
  • 1 tbsp garlic powder
  • 1 tbsp pimenton (sweet paprika)
  • 1 tsp Cayenne Pepper
Spanish Cauli-Rice:
  • 1 head of cauliflower
  • 2 tbsp tomato paste
  • 1/2 c of water
  • 2 tbsp olive oil
Cremas:
  • 1 medium avocadoketo-spanish-rice-stuffed-poblanos-nutritional-data
  • 2 chipotle peppers
  • 3 tbsp lemon juice
  • 8 ounces of sour cream
  • water to thin

Instructions:

Preheat oven on broil-high.

Next, place poblanos on second highest rack setting in oven directly on the rack or on baking sheet. Check every few mins for the peppers to blister and turn black, flipping to make sure all sides are blistered, careful not to burn. Once the peppers are blistered on all sides, remove from oven and place in a bowl and stretch plastic wrap across the top to steam.  You can also use a larger lidded container and flip upside down.

In a cast iron skillet, brown ground beef and season with pimenton, cayenne, and garlic powder. breaking beef up into small mince. Then, remove meat from pan into a mixing bowl, and let cool slightly before mixing 4 ounces of the Monterrey jack cheese.

Rice the cauliflower (I typically do it by food processor) and add cauli to saute pan used to cook meat with olive oil and saute until tender, add tomato paste and water, and allow to continue to cook until the liquid has absorbed. Carefully remove the skin from pepper, and cut a slit into one side, carefully removing seeds, without separating the stem from the pepper. stuff with meat and cheese mixture, and place peppers on a baking sheet lined with a silpat or parchment Paper. place under broiler until the stuffing is crispy on top.

In a blender add four ounces of sour cream and avocado and blend until smooth, add lemon juice, and water if necessary to make a thick, but pourable sauce. After that, rinse out the blender and add other 4 ounces of sour cream along with chipotle peppers. I recommended two peppers for this recipe, but honestly, I used the whole can for my batch, but keep in mind that this can be quite spicy for some. Try starting with two peppers and add more to taste, and then with water as needed.

Serve as desired and enjoy!

 

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