Nutrition Facts
Servings: 4 ServingCalories:420kcalTotal Fat:28gSaturated Fat: 12gTotal Carbohydrate:7gDietary Fiber: 2gSugars: 3gProtein:30g
Keto Chile Rellenos (No Batter, No Frying)
Chile rellenos have always had a special place in our hearts—there’s just something nostalgic and deeply satisfying about biting into a warm roasted pepper filled with gooey cheese and savory meat, all swimming in a rich tomato sauce. It’s the kind of dish that feels like it took hours, but our version brings all that flavor in a way that’s simple, wholesome, and keto-friendly.
We used to shy away from making chile rellenos at home because the traditional version is breaded and deep-fried—delicious, yes, but definitely not keto. So we reimagined it with a low-carb mindset: no batter, no frying, just oven-roasted poblanos filled with seasoned beef and cheese, then baked in a bold tomato sauce until bubbling and golden.
The result? Pure comfort in every bite. Smoky roasted peppers, savory beef, melty cheese, and just enough spice to make things interesting. It’s a dish that feels special but doesn’t require a sink full of dishes or a deep fryer. We love making this when we’re craving Mexican flavors without the tortillas, and it always leaves us full and happy.
Description
These keto chile rellenos skip the breading and frying, but deliver all the flavor. Roasted poblano peppers are stuffed with ground beef, cheddar, and baked in a rich tomato sauce until cheesy and golden.
Ingredients
- 4 large poblano peppers
- 1 tbsp olive oil
- 1 lb ground beef
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 cup diced onion
- 1 cup shredded cheddar cheese (or pepper jack)
- 8 oz can tomato sauce
- 1/4 cup chicken or beef broth
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
For the Peppers & Filling:
For the Sauce:
Instructions
- Preheat the oven: Set to 375°F.
- Char the poblanos: Place whole poblanos on a foil-lined baking sheet. Roast for 15–20 minutes, flipping halfway, until skin is blistered and blackened.
- Steam & peel: Remove from oven and place peppers in a covered bowl or sealed bag to steam for 10 minutes. Peel off charred skin gently.
- Brown the beef: Heat olive oil in a skillet over medium heat. Add ground beef, onion, and spices. Cook until beef is browned and onions are soft. Stir in half the shredded cheese and remove from heat.
- Prepare the sauce: In a small saucepan, combine all sauce ingredients. Simmer on low for 5 minutes.
- Stuff the peppers: Make a small slit in each poblano and remove seeds carefully. Fill each pepper with beef mixture.
- Layer & bake: Spread a layer of sauce on the bottom of a baking dish. Add stuffed peppers, top with remaining sauce and cheese. Bake uncovered for 15–20 minutes, until bubbly and golden.
Roast the Peppers:
Cook the Filling:
Assemble & Bake:
Note
Substitutions & Variations
- No beef? Use ground turkey, chicken, or even shredded rotisserie chicken.
- Spicy version: Add chopped jalapeños or use pepper jack cheese.
- Cheese-free? Omit cheese and bulk up the filling with sautéed mushrooms and spinach.
- More topping ideas: Sour cream, fresh cilantro, diced avocado, or a squeeze of lime.