Ingredients
- 3 large poblano pepper (cored and seeds removed)
- ½ cup cream cheese (whipped)
- ¼ cup Colby jack cheese (shredded)
- 3 slices Monterey Jack cheese
- 6 whites button mushrooms (roughly chopped)
- ¼ teaspoon garlic powder (¼ tsp for all spices)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chipotle powder
- ¼ teaspoon dried minced onion
- 2 tablespoons salted butter
- ¾ cup pulled pork (~8 ozs)
- Pam cooking spray
- Sour cream (optional, for garnish)
Nutrition Info Per Serving
Serving Size
1 pepper
Carbohydrates
13
g
Protein
34
g
Fat
40
g
Calories
544
Sometimes you need a filling dinner dish. Try our cheesy pork poblanos – a delicious meal that maintains your low-carb lifestyle! After you make this straightforward recipe for low carb cheesy pork poblanos with a few ingredients, you’ll be hooked.
Instructions
- Heat butter in skillet and add chopped mushrooms. Season to taste with garlic, dried minced onions, salt, pepper, cayenne, and chipotle chili powder. Cook mushrooms until they are soft and remove from heat.
- Mix pulled pork, mushrooms, cream cheese and shredded colby jack until blended well.
- Set oven to Broil at highest setting or 500 degrees F.
- Stuff peppers with the pork mixture until each pepper is almost spilling out, but not quite.
- Spray a glass baking dish with cooking spray and place peppers in the dish.
- Place peppers in the middle of the oven and set timer for 10 minutes.
- Pull the peppers out after 10 minutes and top each pepper with a slice of Monterey Jack cheese. Put peppers back in the oven for another 5 minutes.
- At the end of the 5 minutes remove the peppers and let them sit for at least 5 minutes to cool.
- Serve with full-fat sour cream.